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GRILLED VEGETABLE SALAD with WARM HERB OIL DRESSING

 

The fresh orange juice lacing the dressing makes it a particularly nice accent for any poultry or pork main dish. Heating herbs in oil intensifies their flavor.

Yield: 4 servings

1 red bell pepper, rinsed and left whole

1 green bell pepper, rinsed and left whole

1 small zucchini, cut lengthwise into ½ inch-thick slices

1 small yellow summer squash, cut lengthwise into ½ inch-thick slices

1 small eggplant, cut lengthwise into ½ inch-thick slices

1 Vidalia or other sweet onion, cut crosswise into ½ inch-thick slices

WARM HERB OIL DRESSING

2 Tablespoons good-quality olive oil, preferably Spanish

2 teaspoons ground cumin

1 teaspoon ground coriander

3 Tablespoons freshly squeezed orange-juice

1 Tablespoon white wine vinegar

¼ teaspoon salt

  1. Preheat grill to medium-high or 400F (205C) if not already hot. Place bell peppers on grill rack. Arrange remaining vegetables on separate skewers for ease in turning. Lightly brush with oil and place on grill rack. Grill bell peppers until evenly blackened and blistered, turning often. Grill remaining vegetables 5 to 7 minutes or until charred on edges and grill marks are apparent.
  1. Place grilled bell peppers in ice water to cool. Drain and peel, then cut into about ¾ inch squares. Place squash, eggplant and onion on a cutting board and slice into matchsticks. Prepare dressing. To serve, place vegetables in a large bowl and toss with dressing

WARM HERB OIL DRESSING

In a small pan that will not get blackened by grill, heat oil with cumin and coriander about 1 minute, stirring frequently. Remove from heat and stir in remaining ingredients

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