Grilled Vegetable Salad

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Serving: Serves 6
Prep Time: 25 Minutes
Cooking Time: Grill 15 Minutes

May June 2021 Big Y Dig In Magazine Recipe

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1. Wash hands with soap and water.

2. Rinse fresh produce.

3. In a large bowl, combine vegetables.

4. In a small bowl, whisk together orange juice, lime juice, oil, garlic, oregano, cayenne pepper and salt and pepper. Pour over vegetables and toss to coat.

5. Set grill grate 2 to 3 inches from heat source and coat with cooking spray; preheat to medium-high.

6. Grill vegetables following these guidelines: carrots, 15 minutes; corn, 12 minutes; eggplant, bell peppers and onion, 10 minutes. Reserve marinade. Flip vegetables halfway through cook time, removing them as are tender and lightly charred.

7. Remove peel from eggplant if desired, return vegetables to marinade and toss to coat. Serve immediately garnished with parsley.

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Nutrition Facts

Nutrition Information Per Serving Calories: 119
Total Fat: 3g
Saturated Fat: 0g
Cholesterol: 0mg
Sodium: 16mg
Total Carbohydrates: 22g
Dietary Fiber: 8g
Sugars: 14g
Protein: 4g