Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

----------------------FOR THE DRESSING---------------------------
1 Red bell pepper, roasted, 1 ts Salt
Peeled and seeded 1/2 ts White pepper
4 oz Red wine vinegar 3/4 c Corn oil
1 Shallot, peeled 3/4 c Extra virgin olive oil

-----------------------FOR THE SALAD----------------------------
1 Zucchini,sliced 1/4" thick 1 Yellow bell pepper sliced
1 Yellow squash sliced 1/4" 1/4" thick
.thick 4 Scallions
1 Avocado sliced 1/4" thick 2 Tomatoes, sliced 1/4" thick
1 Red bell pepper, sliced 2 Ears corn on the cob
1/4" thick 1/4 c Corn oil
1 Green pepper sliced 1/4" 1 tb Queso fresco
.thick

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

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