Grilled Mushroom and Summer Squash With Orange Vinaigrette

Submitted by Chef mariajane

"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!!"

 

• Ready In: 25mins
• Ingredients: 14
• Serves: 4

ingredients

• ORANGE VINAIGRETTE

• 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

• VEGETABLES

• 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!