Escolar With Grilled Vegetable Salad Recipes

GRILLED VEGETABLE SALAD

Steps:

• Combine first 7 ingredients in large plastic zip lock bag.
• Set aside. Cut carrots and remaining vegetables into large pieces.
• Add vegetables to vinegar mixture; seal bag and rotate to coat.
• Let stand 30 minutes, tossing occasionally.
• Drain vegetables, reserving marinade mixture.
• Salt and pepper vegetables to taste then arrange vegetables in grill basket.
• Cook, covered with grill lid, 15-20 minutes.
• Return cooked vegetables to reserved vinegar mixture, tossing gently.
• Eat immediately or refrigerate overnight.

GRILLED VEGETABLE SALAD WITH FRESH HERB VINAIGRETTE

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Whisk shallot, red wine vinegar, white balsamic vinegar, garlic, lemon juice, Dijon mustard, parsley, chives, cilantro, and dill together in a large bowl. Slowly stream olive oil into the mixture while whisking vigorously until the oil is incorporated into a smooth and creamy dressing.
• Arrange asparagus, corn, zucchini, yellow squash, green onions, bell pepper, and red onion onto baking sheets. Brush olive oil onto all the vegetables to coat; season with salt and pepper.
• Cook vegetables directly on preheated grill, turning frequently, until slightly charred and just tender, about 5 minutes for green onions, 8 minutes for asparagus, zucchini, yellow squash, bell pepper, and red onion, and 10 minutes for corn. Remove vegetables to the baking sheets used for preparation and cool.
• Cut asparagus, green onions, zucchini, yellow squash, and red bell pepper crosswise into 1-inch pieces and put into a large bowl. Quarter red onion slices; add to bowl. Cut corn kernels from cobs; add to bowl. Let vegetables cool to room temperature.
• Drizzle vinaigrette over the vegetable mixture and toss to coat.

ESCOLAR WITH GRILLED VEGETABLE SALAD

Steps:

• TO PREPARE THE VEGETABLES: Cut the fennel bulb lengthwise into 1/2-inch slices, leaving the root end intact so it holds the slices together. Cut the eggplant crosswise into 1/2-inch coins. Brush or spray the fennel and eggplant with olive oil. Season with salt and pepper. Grill over Direct High heat until lightly charred on each side, turning once halfway through grilling time. The fennel will take 8 to 10 minutes. The eggplant will take 4 to 6 minutes. Transfer the fennel and eggplant to a cutting board and cut into 1/2-inch dice, removing and discarding the tough root end of the fennel. Place in a medium bowl and add the chopped tomato. TO MAKE THE DRESSING: In a small bowl whisk together the dressing ingredients. Pour the dressing over the grilled vegetables. Stir and set aside at room temperature while you grill the fish. Brush or spray both sides of the escolar fillets with olive oil. Season with salt and pepper. Grill over Direct High heat until the fish is opaque in the center, 8 to 10 minutes, turning once halfway through grilling time. Remove from the grill and serve warm with the vegetable mixture spooned on top.From Weber's Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.