• Ingredients: 40
  • Serves: 6

Grilled vegetables with chipotle dressing with orange juice, finely chopped canned chipotle chilies, ground cumin, olive oil, plum tomatoes, quartered lengthwise, medium zucchini, trimmed, cut lengthwise into 1/4-inch-thick slices, medium-size yellow crookneck squash, trimmed, cut lengthwise into 1/4-inch-thick slices, japanese eggplant, trimmed, cut lengthwise into 1/4-inch-thick slices, red onion, cut into 1/3-inch-thick slices, chayote squash, peeled, cored, cut into 12 wedges.

Ingredients

  • 1/4 cup orange juice
  • 1 tbsp. finely chopped canned chipotle chilies
  • 1 tsp. ground cumin
  • 1/3 cup olive oil
  • 3 plum tomatoes, quartered lengthwise
  • 1 medium zucchini, trimmed, cut lengthwise into 1/4-inch-thick slices
  • 1 medium-size yellow crookneck squash, trimmed, cut lengthwise into 1/4-inch-thick slices
  • 1 Japanese eggplant, trimmed, cut lengthwise into 1/4-inch-thick slices
  • 1 red onion, cut into 1/3-inch-thick slices
  • 1 chayote squash, peeled, cored, cut into 12 wedges

Jalapeño-Cheese Pesto

  • 1/4 cup olive oil
  • 3 tbsps. diced onion
  • 1 tbsp. minced garlic
  • 2 jalapeño chiles, seeded, deveined, and sliced
  • 1 tbsp. ground turmeric
  • 8 oz. queso blanco or Muenster cheese, cut into 1-inch chunks

Sofrito

  • 1/4 cup extra virgin olive oil
  • 1/2 onion, cut into 1/2-inch dice
  • 1/2 red bell pepper, seeded and cut into 1/2-inch dice
  • 1/2 green bell pepper, seeded and cut into 1/2-inch dice
  • 4 garlic minced
  • 3 tbsps. tomato paste
  • 7 to 8 cups fresh corn kernels , husks reserved
  • 1/2 cup fine yellow cornmeal
  • 1/2 cup cornstarch
  • 2 tbsps. sugar
  • Salt to taste
  • 1 lb. fresh conch, ground

Garnish

For frico caldo

  • 2 medium Yukon Gold potatoes, peeled and cut into quarters
  • 1 tbsp. unsalted butter
  • 1/2 medium onion, finely chopped
  • 2 cups finely grated Parmigiano-Reggiano
  • 1 tbsp. kosher salt
  • 1/2 tsp. nutmeg, freshly grated
  • 1 tbsp. olive oil

To serve

  • 2 large heads romaine , torn into bite-sized pcs.
  • 16 thin slices prosciutto

Directions

  1. Step 1 Whisk first 3 ingredients in small bowl. Add oil and whisk until well blended. Season dressing with salt and pepper.

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  2. Step 2 Prepare barbecue (medium-high heat). Place all vegetables on 2 large baking sheets. Brush vegetables with 1/4 cup dressing.

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  3. Step 3 Grill vegetables until tender and beginning to brown, turning occasionally, about 5 minutes for tomatoes, zucchini, yellow squash, eggplant and onion and 15 minutes for chayote squash.

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  4. Step 4 Separate grilled onion slices into rings. Arrange all grilled vegetables on platter. Drizzle remaining dressing over.

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