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 %|