Grilled Mushroom and Summer Squash with Orange Vinaigrette

Ingredients:

Orange Vinaigrette:
2 cups (500 mL) fresh squeezed orange juice
1/4 cup (50 mL) CRISCO® Canola Oil
2 tbsp (30 mL) rice wine vinegar
1 tbsp (15 mL) cider vinegar
1 tbsp (15 mL) fresh grated orange peel
salt and pepper
Vegetables:
1/4 cup (50 mL) CRISCO® Canola Oil
salt and pepper
4 (4) whole Portobello mushrooms, stems removed
4 (4) thin yellow summer squash, cut lengthwise about 1/2-inch thick
salad greens
2 (2) bunches scallions
toasted sesame seeds

Directions:

Orange Vinaigrette
1. Bring orange juice to a boil in a saucepan over medium-high heat and reduce to about 1/2 cup (125 mL). Remove from the heat and whisk in the oil, rice wine vinegar, cider vinegar and orange peel. Add salt and pepper to taste.
Vegetables
2. Brush the vegetables with the oil and season with salt and pepper. Grill over a medium-hot fire.
Salad Greens
3. 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.

Featured Products:

Canola Oil