1/4 c Vegetable oil
Salt and pepper
4 Whole Portobello mushrooms;
- stems removed
4 sm Yellow summer squash; cut
- lengthwise 1/2" thick
Salad greens
2 bn Scallions
Toasted sesame seeds
MMMMM---------------------ORANGE VINAIGRETTE--------------------------
2 c Orange juice
1/4 c Vegetable oil
2 tb Rice wine vinegar
1 tb Cider vinegar
1 tb Orange zest; fresh grated
Salt and pepper
Orange Vinaigrette:
Bring orange juice to a boil in a saucepan over medium-high heat and
reduce to about 1/2 cup. Remove from heat and whisk in the vegetable
oil, rice wine vinegar, cider vinegar, and orange zest. Add salt and
pepper to taste.
Vegetables:
Brush the vegetables with the vegetable oil and season with salt and
pepper. Grill over a medium-hot fire.
To serve, place salad greens on 4 plates. Arrange grilled vegetables
on top of the greens and drizzle with the orange vinaigrette.
Sprinkle with sesame seeds. Enjoy!
Grilling Tip:
Always spray cool grill rack with no-stick cooking spray before
heating grill so that food will not stick. Remember never to spray a
hot grill.
