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 (6 ounces each), cut in half lengthwise
1 medium yellow summer squash, cut in half lengthwise
1 medium zucchini, cut in half lengthwise
1 green bell pepper, quartered
1 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 cloves garlic, minced
1 teaspoon dried oregano leaves
1/4 teaspoon salt
1/4 teaspoon ground red pepper
1/4 teaspoon black pepper
2 tablespoons chopped fresh cilantro
Instructions:
1. Combine all ingredients except cilantro in large bowl; toss to coat.
2. To prevent sticking, spray grid 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.
Nutritional Information:
Nutrients per Serving:
Calories 63 (27% of calories from fat)
Total Fat 2g
Protein 2g
Carbohydrate 11g
Cholesterol <1mg
Sodium 70mg
Dietary Fiber 1g
Saturated Fat <1g
Calcium 27mg
Iron 1mg
Vitamin A 210
Vitamin C 85mg
Dietary Exchanges: 2 Vegetable, 1/2 Fat
