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Grilled Portobello Mushrooms And Summer Squash With Orange Vinaigrette
Created by admin, Tuesday, 01 May 2007
Description
Serves 4Prep time: 15 minutes
Cook time: 25 minutes
Ingredients
At a glance
Chef Creations
Serves
serves 4
orange vinaigrette
2 cups fresh squeezed orange juice
1/4 cup crisco simple measures? canola oil
2 tablespoons rice wine vinegar
1 tablespoon cider vinegar
1 tablespoon fresh grated orange peel
salt and pepper
vegetables
about 1/4 cup crisco simple measures? canola oil
salt and pepper
4 whole portobello mushrooms, stems removed
4 thin yellow summer squash, cut lengthwise about 1/2-inch thick
salad greens
2 bunches scallions
toasted sesame seeds
2 cups fresh squeezed orange juice
1/4 cup crisco simple measures? canola oil
2 tablespoons rice wine vinegar
1 tablespoon cider vinegar
1 tablespoon fresh grated orange peel
salt and pepper
vegetables
about 1/4 cup crisco simple measures? canola oil
salt and pepper
4 whole portobello mushrooms, stems removed
4 thin yellow summer squash, cut lengthwise about 1/2-inch thick
salad greens
2 bunches scallions
toasted sesame seeds
Methods/steps
Orange Vinaigrette
Bring orange juice to a boil in a saucepan over medium-high heat and reduce to about 1/2 cup. Remove from the heat and whisk in the Crisco Canola Oil, rice wine vinegar, cider vinegar and orange peel. Add salt and pepper to taste.
Vegetables
Brush the vegetables with the Crisco Canola Oil and season with salt and pepper. Grill over a medium-hot fire.
Salad Greens
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.
Reviews
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