Recipe - Grilled Vegetable Salad With Red Pepper Vinaigrette

FOR THE DRESSING
1 Red bell pepper, roasted,
Peeled and seeded
4 ounce Red wine vinegar
1 Shallot, peeled
1 teaspoon Salt
One half teaspoon White pepper
Three fourths cup Corn oil
Three fourths cup Extra virgin olive oil

FOR THE SALAD
1 Zucchini, cut or sliced up 1/4" thick
1 Yellow squash cut or sliced up 1/4"
.thick
1 Avocado cut or sliced up 1/4" thick
1 Red bell pepper, cut or sliced up
1/4" thick
1 Green pepper cut or sliced up 1/4"
.thick
1 Yellow bell pepper cut or sliced up
1/4" thick
4 Scallions
2 Tomatoes, cut or sliced up 1/4" thick
2 Ears corn on the cob
One fourth cup Corn oil
1 tablespoon Queso fresco

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 whitehot, 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
KookNet 312252FOOD Typed in MM format by Linda Fields, Cyberealm BBS and
home of KookNet Watertown NY 3157861120

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini