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.
|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|
|Serving Size:||1 cup salad|
|Saturated Fat||<1 g|
|Total Fat||2 g|
|Calories from Fat||27 %|
Learn how to prepare traditional Northeastern meals and dishes that will delight even the staunchest Yankee stomach.
Learn how to make authentic Southwestern foods by following our easy-to-cook recipes that will help to spice up your next meal.