Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 Red bell pepper -- roast, -thick
-peel, seed 1 Red bell pepper -- seeded,
4 oz Red wine vinegar -triangle-cut
3/4 c Extra virgin olive oil 1 Green bell pepper -- seeded,
3/4 c Corn oil -triangle-cut
1 Shallot -- peeled 1 Yellow bell pepper -- seeded
1 ts Salt -triangle-cut
1/2 ts White pepper 4 Scallions
1 Zucchini squash -- slice 1 Tomato -- slice 1/4-inch
-1/4-inch thick -thick
1 Yellow squash -- slice 2 Ears Corn on the cob
-1/4-inch thick 1/4 c Corn oil
1 Avocado -- slice 1/4-inch 1 tb Queso fresco

STEP ONE: Prepare the Pepper 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 one week.

STEP TWO: Prepare the Grilled Vegetables--
Light charcoal fire and lightly salt and oil vegetables. When coals
are white-hot, lay vegetables (except tomatoes) on grill and cook for
2 minutes each side. Then cook tomatoes for 30 seconds on each side.
Spoon 3 ounces Pepper Vinaigrette onto each plate and arrange
vegetables on top of vinaigrette. Sprinkle with queso fresco and
serve with salsa and fresh tortillas.

CHEF'S NOTE: Queso fresco is available at specialty Mexican food
stores.

Recipe By : Mark Haugen of Tejas, Minneapolis, MN

From: Marjorie Scofield Date: 11-15-95 (09:30)
(160) Fido: Recipes

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