| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Mexican | Cyberealm, Kooknet, Salads | 4 | Servings |
INGREDIENTS
| 1 | Red bell pepper, roasted | |
| Peeled and seeded | ||
| 4 | oz | Red wine vinegar |
| 1 | Shallot, peeled | |
| 1 | t | Salt |
| 1/2 | t | 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" | |
| .thick | ||
| 1 | Avocado sliced 1/4" thick | |
| 1 | Red bell pepper, sliced | |
| 1/4" thick | ||
| 1 | Green pepper sliced 1/4" | |
| .thick | ||
| 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 | T | Queso fresco |
INSTRUCTIONS
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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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