Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        -----for the dressing-----
   1                    red bell pepper -- roasted,
                        peeled and seeded
   4      ounces        red wine vinegar
   1                    shallot -- peeled
   1      teaspoon      salt
     1/2  teaspoon      white pepper
     3/4  cup           corn oil
     3/4  cup           extra virgin olive oil
                        -----for the salad-----
   1                    zucchini -- sliced 1/4" thick
   1                    yellow squash sliced 1/4"
                        thick
   1                    avocado sliced 1/4" thick
   1                    red bell pepper -- sliced
   1                    /                " thick
   1                    green pepper sliced 1/4"
                        thick
   1                    yellow bell pepper sliced
   1                    /                " thick
   4                    scallions
   2                    tomatoes -- sliced 1/4" thick
   2      ears          corn on the cob
     1/4  cup           corn oil
   1      tablespoon    queso fresco

Preparation:

Step One: Prepare the 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 1 week. Step Two: Prepare the Grilled Vegetables: Light the charcoal fire and lightly salt and oil the vegetables. When coals are white-hot, lay vegetables(except tomatoes) on the grill and cook for 2 minutes each side. 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. Sprinkle with queso fresco and serve with salsa and fresh tortillas. CHEFS NOTE: Queso fresco is available at specialty Mexican food stores. Source: Andy Biegel, Chef