Santa Fe Grilled Vegetable Salad

by the Editors of Easy Home Cooking Magazine

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Publications International, Ltd., the Editors of.  "Santa Fe Grilled Vegetable Salad."  31 August 2006.  HowStuffWorks.com. <http://recipes.howstuffworks.com/santa-fe-grilled-vegetable-salad-recipe.htm>  20 August 2008.

Santa Fe Grilled Vegetable Salad Photo
Santa Fe Grilled Vegetable Salad
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.
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