Santa Fe Grilled Vegetable Salad
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Santa Fe Grilled Vegetable Salad
YIELD Makes 8 servings
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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.
INGREDIENTS
| 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 salt |
| 1/4 | teaspoon ground red pepper |
| 1/4 | teaspoon black pepper |
| 2 | tablespoons chopped fresh cilantro |
PREPARATION:
- 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.
This recipe appears in:
Southwestern
NUTRITIONAL INFORMATION:
| Serving Size: | 1 cup salad |
| Protein | 2 g |
| Fiber | 1 g |
| Carbohydrate | 11 g |
| Cholesterol | <1 mg |
| Saturated Fat | <1 g |
| Total Fat | 2 g |
| Calories from Fat | 27 % |
| Calories | 63 |
| Sodium | 70 mg |
DIETARY EXCHANGE:
| Fat | 1/2 |
| Vegetable | 2 |
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