Grilled Vegetable Salad with Chamoy Dressing
Here’s a recipe that takes advantage of the bounty of vegetables available during the summer at the farmers market. I picked my favorites, keeping in mind, taste, texture and color. You can pick and choose whichever vegetables you like, to customize it for your guests. If you add some leftover chicken, steak or grilled shrimp, you can take this dish from a side to a main course. The recipe easily doubles, which makes it perfect for a picnic or BBQ. You can grill the vegetables several days ahead, but I like to wait until just before serving to add the dressing. The leftover dressing can be used on a salad or as a glaze for meat or chicken.
1/2 pound asparagus
3/4 pound zucchini, cut into 1/2-inch lengthwise slices
3/4 pound yellow squash, cut into 1/2-inch lengthwise slices
3/4 pound red onion, cut into 1/2-inch slices
3/4 pound assorted colors of bell peppers, seeded and cut into quarters
2 to 3 portabello mushroom caps
2 ears corn on the cob, husked and clean
1/2 pound sweet potatoes, peeled and cut into very thin slices
Olive oil for brushing vegetables
Lime wedges for garnish
2 to 3 morita chiles
1 - 10 ounce jar 100% apricot fruit spread
3/4 cup fresh squeezed lime juice
1 tablespoon salt
approximately 1/2 cup sugar depending on the sweetness of the apricot spread
Vegetable Salad. Brush olive oil over all surfaces of your vegetables. Heat grill to medium high and right before placing items on the grill, salt both sides. Grill until vegetables have softened, but still have body. The asparagus should take about 4 minutes, zucchini and squash about 5 minutes, red onion about 10 minutes, peppers about 8 minutes, mushrooms about 5 minutes, and the corn on the cob about 10 minutes. For the sweet potatoes, reduce the heat to low and grill for about 8 minutes. Once the vegetables have cooled enough to handle, cut into bite size pieces. Cut the corn kernels off the cob. Place all the vegetables in a large bowl, cover and refrigerate. Just before serving, add half of the chamoy dressing and toss. Garnish with lime wedges.
Chamoy Dressing. In a dry, non-stick skillet over medium heat, toast the morita chiles using a metal spatula to press them down against the pan for several seconds on each side. They will change color slightly and become more pliable. Remove from the skillet, submerge the chiles in hot water and let them soak for 30 minutes to soften. Discard the stems and seeds. Place in a blender along with the apricot spread, lime juice, salt and sugar. Combine until smooth. You’ll need about 1/2 the dressing for the salad. Pour the remaining dressing in a resealable container and refrigerate.