To make the Vinaigrette, Roast, peel and seed one red bell pepper. Place bell pepper, vinegar, shallot, salt & white pepper in a blender and puree until smooth. Slowly blend in the two oils. Refrigerate. Extra vinaigrette may be saved up to one week. To make the grilled vegetables, light charcoal fire and lightly salt and oil vegetables. When coals are white hot, lay vegetables (all except tomatoes) on grill and cool for two minutes per side. The corn will take longer. Then cook tomatoes for 30 seconds on each side. Cut corn into niblets. Spoon three ounces of vinaigrette onto each plate and arrange vegetables on top of vinaigrette. Sprinkle with 1 tsp. queso fresco and serve with salsa and flour tortillas. This is another recipe I got from Tejas, one of the best southwest restaurants Ive been to. From: Ed Learned Posted to MM-Recipes Digest V4 #8 by "Rfm"
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|Serving Size: 1 Serving (813g)|
|Recipe Makes: 4|
|Calories from Fat: 3504 (91%)|
|Amt Per Serving||% DV|
|Total Fat 389.3g||519 %|
|Saturated Fat 34.4g||172 %|
|Monounsaturated Fat 232.5g|
|Polyunsanturated Fat 105.4g|
|Cholesterol 0mg||0 %|
|Sodium 55.7mg||2 %|
|Potassium 1194.5mg||31 %|
|Total Carbohydrate 91.9g||27 %|
|Dietary Fiber 14.7g||59 %|
|Sugars, other 77.2g|
|Protein 13.5g||19 %|
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Calories per serving: 3839
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