| GRILLED PORTOBELLO MUSHROOMS AND SUMMER SQUASH WITH ORANGE VINAIGRETTE |
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Serves 4 Prep time: 15 minutes Cook time: 25 minutesOrange Vinaigrette 2 cups fresh squeezed orange juice 1/4 cup CRISCO SIMPLE MEASURES™ Canola Oil 2 tablespoons rice wine vinegar 1 tablespoon cider vinegar 1 tablespoon fresh grated orange peel Salt and pepper Vegetables About 1/4 cup CRISCO SIMPLE MEASURES™ Canola Oil Salt and 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 Orange Vinaigrette Bring orange juice to a boil in a saucepan over medium-high heat and reduce to about 1/2 cup. Remove from the heat and whisk in the Crisco Canola Oil, rice wine vinegar, cider vinegar and orange peel. Add salt and pepper to taste. Vegetables Brush the vegetables with the Crisco Canola Oil and season with salt and pepper. Grill over a medium-hot fire. Salad Greens 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. |
