Grilled Vegetable Salad with Red Pepper Vinaigrette
| Yield: | 4 Servings |
| Categories: | Salads |
| FOR THE DRESSING | ||
| 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 |
| FOR THE SALAD | ||
| 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 |
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