Grilled Vegetable Salad With Red Pepper Vinaigrette Recipe
Servings: 4
Ingredients
- 1 x Red bell pepper, roasted, Peeled and seeded
- 4 ounce Red wine vinegar
- 1 x Shallot, peeled
- 1 tsp Salt
- 1/2 tsp White pepper
- 3/4 c. Corn oil
- 3/4 c. Extra virgin extra virgin olive oil
- 1 x Zucchini,sliced 1/4" thick
- 1 x Yellow squash sliced 1/4" .thick
- 1 x Avocado sliced 1/4" thick
- 1 x Red bell pepper, sliced
- 1/4 x " thick
- 1 x Green pepper sliced 1/4" .thick
- 1 x Yellow bell pepper sliced
- 1/4 x " thick
- 4 x Scallions
- 2 x Tomatoes, sliced 1/4" thick
- 2 x Ears corn on the cob
- 1/4 c. Corn oil
- 1 Tbsp. Queso fresco
Directions
- Step One: Prepare the vinaigrette: Place bell pepper, vinegar, shallot, salt and white pepper in a blender and puree till smooth. Slowly blend in the oils. Chill. 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-warm, lay vegetables(except tomatos) on the grill and cook for 2 min 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 386g | |
| Recipe makes 4 servings | |
| Calories 962 | |
| Calories from Fat 892 | 93% |
| Total Fat 100.8g | 126% |
| Saturated Fat 13.6g | 54% |
| Trans Fat 0.16g | |
| Cholesterol 1mg | 0% |
| Sodium 604mg | 25% |
| Potassium 722mg | 21% |
| Total Carbs 15.7g | 4% |
| Dietary Fiber 6.0g | 20% |
| Sugars 6.3g | 4% |
| Protein 3.83g | 6% |
