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
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