Recipes
Simple Vinaigrette | Grilled Vegetable Salad
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E-mail it to us, and we'll be glad to post it on this page.Simple Vinaigrette
By Paul Tseng
Ingredients:
- 1 cup vinegar (Balsamic, apple cider, rice, or any kind of vinegar)
- 2-3 cup extra virgin olive oil
- 1 tablespoon honey (from local farmer's market)
- 1 tablespoon Dijon mustard (optional)
- Salt & pepper to taste
Directions:
- Put first 4 ingredients in a jar with a lid tightly fastened. Shake it until emulsified.
- Add salt and pepper to taste.
- You can keep it in cooler after each use. Shake it before you use.
Suggested usage: For salad dressing, marinating, or dipping sauce...etc...
Grilled Vegetable Salad
by Paul Tseng
Ingredients:
- 1 each of summer squash, zucchini and eggplant (cut into ¼ inch slices)
- 1 sweet bell pepper, seeded and flattened into one piece
- 1 Table spoon canola or olive oil
- Salt & pepper to taste
Directions:
- Prepare your grill by cleaning grill and oil it well. Heat the grill hot to the degree that your hand can't stand more than 3 seconds 1 foot above the grill heat.
- Toss together all the ingredients.
- Place foods on the grill and let it cook for 1 minute on each side. Remove it from grill and put it into a mixing bowl.
- For bell pepper, cut it into a bite size after grilling and put into a mixing bowl.
- Toss simple vinaigrette over the grilled vegetable and serve immediately.
