• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Grilled Vegetable Salad with Red Pepper Vinaigrette

  • Recipe Submitted by on

Category: Salads

 Ingredients List

  • ------------------------------FOR THE DRESSING------------------------------
  • 1 Red bell pepper, roasted,
  • Peeled and seeded
  • 4 oz Red wine vinegar
  • 1 Shallot, peeled
  • 1 ts Salt
  • 1/2 ts White pepper
  • 3/4 c Corn oil
  • 3/4 c Extra virgin olive oil


1 Zucchini,sliced 1/4" thick
1 Yellow squash sliced 1/4"
1 Avocado sliced 1/4" thick
1 Red bell pepper, sliced
1/4" thick
1 Green pepper sliced 1/4"
1 Yellow bell pepper sliced
1/4" thick
4 Scallions
2 Tomatoes, sliced 1/4" thick
2 Ears corn on the cob
1/4 c Corn oil
1 tb Queso fresco

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 tomatos) 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/Sysop The Culinary Connection BBS and Midwest Hub of
Kook-Net 312-252-FOOD Typed in MM format by Linda Fields, Cyberealm BBS and
home of Kook-Net Watertown NY 315-786-1120

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