Name: Grilled Vegetable Salad with Red Pepper Vinaigrette
Ingredients: 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"; .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 tb Queso fresco

1. The sufficiency of Scripture should encourage us as we try to discover what God would have us to think or to do. 2. The sufficiency of Scripture reminds us that we are to add nothing to Scripture, and that we are to consider no other writings of equal value to Scripture. 3. The sufficiency of Scripture also tells us that God does not require us to believe anything about Himself or His redemptive work that is not found in Scripture. 4. The sufficiency of Scripture shows us that no modern revelations from God are to be placed on a level equal to Scripture in authority. 5. With regard to living the Christian life, the sufficiency of Scripture reminds us that nothing is sin that is not forbidden by Scripture either explicitly or by implication. 6. The sufficiency of Scripture also tells us that nothing is required of us by God that is not commanded in Scripture either explicitly or by implication. 7. The sufficiency of Scripture reminds us that in our doctrinal and ethical teaching we should emphasize what Scripture emphasizes and be content with what God has told us in Scripture.

Wayne Grudem

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	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"
		.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	tb	Queso fresco

INSTRUCTIONS

FOR THE DRESSING
FOR THE SALAD
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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