Grilled Vegetable Salad With Red Pepper Vinaigrette

Course : Grilling
Serves: 4
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-----for the dressing-----
1 medium red bell pepper -- roasted, peeled and seeded
4 ounces red wine vinegar
1 small 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 medium zucchini -- sliced 1/4 inch thick
1 medium yellow squash sliced 1/4 inch thick
1 medium avocado sliced 1/4 inch thick
1 medium red bell pepper -- sliced 1 inch thick
1 medium green pepper sliced 1/4 inch thick
1 medium yellow bell pepper sliced 1 inch thick
4 medium scallions
2 medium tomatoes -- sliced 1/4 inch thick
2 ears corn on the cob
1/4 cup corn oil
1 tablespoon queso fresco

Preparation / Directions:

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

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