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  • Grilled Vegetable Salad With Red Pepper Vinaigrette

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    Grilled Vegetable Salad With Red Pepper Vinaigrette
    Servings: 4
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 1 x Red bell pepper, roasted, Peeled and seeded
    • 4 ounce Red wine vinegar
    • 1 x Shallot, peeled
    • 1 tsp Salt
    • 1/2 tsp White pepper
    • 3/4 c. Corn oil
    • 3/4 c. Extra virgin extra virgin olive oil
    • 1 x Zucchini,sliced 1/4" thick
    • 1 x Yellow squash sliced 1/4" .thick
    • 1 x Avocado sliced 1/4" thick
    • 1 x Red bell pepper, sliced
    • 1/4 x " thick
    • 1 x Green pepper sliced 1/4" .thick
    • 1 x Yellow bell pepper sliced
    • 1/4 x " thick
    • 4 x Scallions
    • 2 x Tomatoes, sliced 1/4" thick
    • 2 x Ears corn on the cob
    • 1/4 c. Corn oil
    • 1 Tbsp. Queso fresco

    Directions

    1. Step One: Prepare the vinaigrette: Place bell pepper, vinegar, shallot, salt and white pepper in a blender and puree till smooth. Slowly blend in the oils. Chill. Extra vinaigrette may be saved up to 1 week.
    2. Step Two: Prepare the Grilled Vegetables: Light the charcoal fire and lightly salt and oil the vegetables. When coals are white-warm, lay vegetables(except tomatos) on the grill and cook for 2 min each side.
    3. Then cook tomatoes for 30 seconds on each side. Spoon 3 ounces Pepper Vinaigrette onto each place and arrange vegetables on top of the dressing.
    4. Sprinkle with queso fresco and serve with salsa and fresh tortillas. CHEFS NOTE: Queso fresco is available at specialty Mexican food stores.

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