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Grilled Vegetable Salad With Red Pepper Vinaigrette
1 red bell pepper, roast, peel, seed
4 ounces red wine vinegar
3/4 cup extra virgin olive oil
3/4 cup corn oil
1 shallot, peeled
1 teaspoon salt
1/2 teaspoon white pepper
1 zucchini squash, slice 1/4-inch thick
1 yellow squash, slice 1/4-inch thick
1 avocado, slice 1/4-inch thick
1 red bell pepper, seeded, triangle-cut
1 green bell pepper, seeded, triangle-cut
1 yellow bell pepper, seeded, triangle-cut
4 scallions
1 tomato, slice 1/4-inch thick
2 ears corn on the cob
1/4 cup corn oil
1 tablespoon queso fresco
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.
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.
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Grilled Vegetable