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Santa Fe Grilled Vegetable Salad

Santa Fe Grilled Vegetable Salad

Santa Fe Grilled Vegetable Salad

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.

Yield

Makes 8 servings

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
Calories 63
Calories from Fat 27 %
Total Fat 2 g
Saturated Fat <1 g
Cholesterol <1 mg
Carbohydrate 11 g
Fiber 1 g
Protein 2 g
Sodium 70 mg

Dietary Exchange

Vegetable 2
Fat 1/2

Check out more recipes for Southwestern

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