Santa Fe Grilled Vegetable Salad


Santa Fe Grilled Vegetable Salad Photo
Santa Fe Grilled Vegetable Salad

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 salt
1/4 teaspoon ground red pepper
1/4 teaspoon black pepper
2 tablespoons chopped fresh cilantro


  1. Combine all ingredients except cilantro in large bowl; toss to coat.
  2. 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.)
  3. 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
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
Fat 1/2
Vegetable 2
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