Grilled Vegetable Salad With Red Pepper Vinaigrette

Recipe Ingredients

1		Red bell pepper - roast, peel, seed
4 oz	113g	Red wine vinegar
3/4 cup	177ml	Extra virgin olive oil
3/4 cup	177ml	Corn oil
1		Shallot - peeled
1 teaspoon	5ml	Salt
1/2 teaspoon	2.5ml	White pepper
1		Zucchini squash - slice 1/4" thick
1		Yellow squash - slice 1/4" thick
1		Avocado - slice 1/4" thick
1		Red bell pepper*
1		Green bell pepper*
1		Yellow bell pepper*
4		Scallions
1		Tomato - slice 1/4" thick
2		Corn on the cob
1/4 cup	59ml	Corn oil
1 tablespoon	15ml	Queso fresco

Recipe Instructions

* seeded, triangle-cut

STEP ONE: Prepare the Pepper Vinaigrette-- Place bell pepper, vinegar, shallot, salt, and white pepper in a blender and puree until smooth. Slowly blend in the oils. Refrigerate. Extra vinaigrette may be saved up to one week.

STEP TWO: Prepare the Grilled Vegetables-- Light charcoal fire and lightly salt and oil vegetables. When coals are white-hot, lay vegetables (except tomatoes) on grill and cook for 2 minutes each side. Then cook tomatoes for 30 seconds on each side.

Spoon 3 ounces Pepper Vinaigrette onto each plate and arrange vegetables on top of vinaigrette. Sprinkle with queso fresco and serve with salsa and fresh tortillas.

CHEF'S NOTE: Queso fresco is available at specialty Mexican food stores.

Source:
Mark Haugen of Tejas, Minneapolis, MN

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