VGrill - tomato corn peppers cheese salad

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Tomato Salad with Corn, Roasted Peppers and Smoked Cheese

 

Recipe By :VEGETARIAN GRILL by Andrea Chesman

Serving Size : 6 Preparation Time :0:00

Categories : Chapter 04 Salads New Import

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

6 ears fresh corn -- unhusked

2 1/2 pounds vine ripened tomatoes -- chopped

1 vidalia or other sweet onion -- thinly sliced

2 large garlic cloves -- minced

1/2 cup chopped fresh basil

3 tablespoons extra virgin olive oil

2 tablespoons balsamic vinegar

salt and black pepper

2 yellow bell peppers

8 slices french or whole wheat bread

4 cups chopped arugula

8 ounces smoked cheese -- cubed

(such as mozzarella, gouda, or cheddar)

 

1. At least 1 hour before serving, peel back the husks from the corn and remove

the silks. Soak the corn in water to cover.

 

2. In a medium bowl, combine the tomatoes, onions, garlic, basil, 2 tablespoons

of the olive oil, and the vinegar. Season with salt and pepper, to taste. Set

aside.

 

3. Prepare a medium hot fire in the grill.

 

4. Grill the soaked corn until tender and slightly charred, about 15 minutes.

Shuck the corn and remove the kernels from the cob using a sharp knife. Add to

the tomato salad.

 

5. Roast the peppers, turning occasionally, until completely charred, about 10

minutes. Place in a plastic or paper bag to steam for 10 minutes to loosen the

skins. Cut slits into the peppers, then drain briefly into the bowl with the

tomato salad to catch any juices. Peel, seed, and chop the peppers, then add to

the tomato salad.

 

6. Brush the bread with the remaining 1 tablespoon olive oil. Toast over the

coals, turning once, until golden. Cut into cubes.

 

7. Just before serving, add the arugula and bread cubes to the salad and toss to

combine. Spoon the salad onto individual salad plates or a large serving plate.

Top with the cheese and serve immediately.

 

Description:

" Page 104 "

S(VegRecipes):

" Hanneman (kitpath) on 01-Jun-2001 "

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Per Serving (excluding unknown items): 422 Calories; 20g Fat (40.9% calories

from fat); 18g Protein; 48g Carbohydrate; 6g Dietary Fiber; 43mg Cholesterol;

525mg Sodium. Exchanges: 2 Grain(Starch); 1 1/2 Lean Meat; 2 1/2 Vegetable; 0

Fruit; 3 Fat; 0 Other Carbohydrates.

 

NOTES : A fresh feast of sweet corn, vine ripened tomatoes, and fragrant basil

is the perfect way to end a hot summer day -- but don't even think of making

this recipe until the local harvest is ready. Sharp tasting arugula provides a

peppery contrast to the sweetness of the vegetables. SERVES 4 TO 6

 

Nutr. Assoc. : 0 1514 5454 0 0 0 0 0 0 2342 0 5684 0

 

 

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