Grilled Vegetable Salad With Queso Fresco And Red Pepper Recipe
Servings: 4
Ingredients
- 1 x Red bell pepper
- 4 ounce Red wine vinegar
- 3/4 c. Extra virgin extra virgin olive oil
- 3/4 c. Corn oil
- 1 x Shallot, peeled
- 1 tsp Salt
- 1/2 tsp White pepper
- 1 x Zucchini, cut in 1/4" slices
- 1 x Yellow squash (1/4" slices)
- 1 x Avocado (1/4" slices)
- 1 x Red pepper
- 1 x Yellow pepper
- 1 x Green pepper
- 4 x Scallions
- 1 x Tomato (1/4" slices)
- 2 x Ears corn, grilled
- 1/4 c. Corn oil
Directions
- To make the Vinaigrette, Roast, peel and seed one red bell pepper. Place bell pepper, vinegar, shallot, salt & white pepper in a blender and puree till smooth. Slowly blend in the two oils. Chill. Extra vinaigrette may be saved up to one week.
- To make the grilled vegetables, light charcoal fire and lightly salt and oil vegetables. When coals are white warm, lay vegetables (all except tomatoes) on grill and cold for two min per side. The corn will take longer. Then cook tomatoes for 30 seconds on each side. Cut corn into niblets. Spoon three ounces of vinaigrette onto each plate and arrange vegetables on top of vinaigrette. Sprinkle with 1 teaspoon queso fresco and serve with salsa and flour tortillas.
- This is another recipe I got from Tejas, one of the best southwest restaurants I've been to.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 380g | |
| Recipe makes 4 servings | |
| Calories 945 | |
| Calories from Fat 878 | 93% |
| Total Fat 99.31g | 124% |
| Saturated Fat 13.3g | 53% |
| Trans Fat 0.16g | |
| Cholesterol 0mg | 0% |
| Sodium 601mg | 25% |
| Potassium 689mg | 20% |
| Total Carbs 15.03g | 4% |
| Dietary Fiber 5.4g | 18% |
| Sugars 6.37g | 4% |
| Protein 3.44g | 6% |
