Grilled Mushrooms and Summer Squash with Orange Vinaigrette

Prep Time:15 min
Cook Time:25 min
Yeild:4 

INGREDIENTS:

  • ORANGE VINAIGRETTE
  • 2 cups fresh squeezed orange juice
  • 1/4 cup Crisco® Pure Canola Oil
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon cider vinegar
  • 1 tablespoon fresh grated orange peel
  • Salt and pepper
  • VEGETABLES
  • 1/4 cup Crisco® Pure 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 green onions
  • Toasted sesame seeds

PREPARATION DIRECTIONS:

  1. 1.
    BRING orange juice to a boil in small saucepan over medium-high heat; reduce to about 1/2 cup. Remove from heat; whisk in 1/4 cup oil, rice wine vinegar, cider vinegar and orange peel. Add salt and pepper to taste.

  2. 2.
    HEAT grill to medium-high. Brush vegetables with 1/4 cup oil; season with salt and pepper. Grill until tender.

  3. 3.
    DIVIDE salad greens between 4 plates. Arrange grilled vegetables on top of greens; drizzle with the orange vinaigrette. Sprinkle with sesame seeds.
Grilled Mushrooms and Summer Squash with Orange Vinaigrette