Grilled Mushroom and Summer Squash With Orange Vinaigrette |
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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Here's an easy and delicious side dish that makes the most of summer harvest. Grill Portobello mushrooms and pieces of summer squash. Place salad greens on 4 plates, top with the grilled veggies and drizzle with orange vinaigrette. Sprinkle with sesame seeds - and enjoy!! Ingredients:
2 cups fresh squeezed orange juice |
1/4 cup crisco canola oil |
2 tablespoons rice wine vinegar |
1 tablespoon fresh grated orange peel |
salt |
pepper |
1/4 cup crisco canola oil |
salt |
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 |
Directions:
1. ORANGE VINAIGRETTE: Bring orange juice to a boil in a saucepan over medium-high heat and reduce to about 1/2 cup. Remove for the heat and whisk in the oil, rice wine vinegar and orange peel. Add salt and pepper to taste.
2. VEGETABLES: Bring the vegetables with the oil and season with salt and pepper. Grill over a medium-hot fire.
3. SALAD GREENS: To serve, place salad greens on 4 plates. Arrange grilled veggies on top of the greens and drizzle with the orange vinaigrette. Sprnkle with sesame seeds. Enjoy!
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