Grilled Mushroom and Summer Squash With Orange Vinaigrette Recipe

Name: Grilled Mushroom and Summer Squash With Orange Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups fresh squeezed orange juice; ¼ cup crisco canola oil; 2 tablespoons rice wine vinegar; 1 tablespoon fresh grated orange peel; salt; pepper; ¼ cup crisco canola oil; salt; 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

Servings: persons

2 cups fresh squeezed orange juice
¼ cup crisco canola oil
2 tablespoons rice wine vinegar
1 tablespoon fresh grated orange peel
salt
pepper
¼ cup crisco canola oil
salt
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

1
ORANGE VINAIGRETTE: Bring orange juice to a boil in a saucepan over medium-high heat and reduce to about 1/2 cup.
2
Remove for the heat and whisk in the oil, rice wine vinegar and orange peel.
3
Add salt and pepper to taste.
4
VEGETABLES: Bring the vegetables with the oil and season with salt and pepper.
5
Grill over a medium-hot fire.
6
SALAD GREENS: To serve, place salad greens on 4 plates.
7
Arrange grilled veggies on top of the greens and drizzle with the orange vinaigrette.
8
Sprnkle with sesame seeds.
9
Enjoy!

347

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 cups fresh squeezed orange juice, ¼ cup crisco canola oil, 2 tablespoons rice wine vinegar, 1 tablespoon fresh grated orange peel, and more.

Yes, Grilled Mushroom and Summer Squash With Orange Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Grilled Mushroom and Summer Squash With Orange Vinaigrette

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