| 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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