Santa Fe Grilled Vegetable Salad
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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.
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:
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.
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 |
This recipe appears in:
Southwestern