YIELD Makes 8 servings
Nothing beats the flavor of food off the grill, especially if the marinade is as robust as this citrus-enhanced Southwestern fare. You may want to peel the eggplant after grilling as the skin may be slightly bitter.
|2||baby eggplants (about 6 ounces each), cut in half lengthwise|
|1||medium yellow summer squash, cut in half lengthwise|
|1||medium zucchini, cut in half lengthwise|
|1||medium green bell pepper, quartered|
|1||medium red bell pepper, quartered|
|1||small onion, peeled and cut in half|
|1/2||cup orange juice|
|2||tablespoons lime juice|
|1||tablespoon olive oil|
|2||medium cloves garlic, minced|
|1||teaspoon dried oregano|
|1/4||teaspoon ground red pepper|
|1/4||teaspoon black pepper|
|2||tablespoons chopped fresh cilantro|
- Combine all ingredients except cilantro in large bowl; toss to coat.
- Spray cold grid of grill with nonstick cooking spray. Prepare coals for direct grilling. Place vegetables on grill, 2 to 3 inches from hot coals; reserve marinade. Grill 3 to 4 minutes per side or until tender and lightly charred; cool 10 minutes. (Or, place vegetables on rack of broiler pan coated with nonstick cooking spray; reserve marinade. Broil 2 to 3 inches from heat 3 to 4 minutes per side or until tender; cool 10 minutes.)
- Remove peel from eggplant, if desired. Slice vegetables into bite-size pieces; return to marinade. Stir in cilantro; toss to coat. Garnish as desired.
|Serving Size:||1 cup salad|
|Saturated Fat||<1 g|
|Total Fat||2 g|
|Calories from Fat||27 %|
Contrary to popular belief, Southern cuisine does not have to involve frying everything (but it helps in many cases). Learn the secrets of country cooking with our Southern recipes. Y'all enjoy.
Learn how to make authentic Southwestern foods by following our easy-to-cook recipes that will help to spice up your next meal.