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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Santa Fe Grilled Vegetable Salad

Source: dLife

Delicious marinated grilled vegetables.

Nutrition Facts

Makes 8 servings
Amount Per Serving

Calories	80.7

Total Carbs	15.5 g

Dietary Fiber	3.4 g

Sugars	9.4 g

Total Fat	2.0 g

Saturated Fat	0.3 g

Unsaturated Fat	0.3 g

Potassium	0.0 mg

Protein	1.7 g

Sodium	95.3 mg

Dietary Exchanges 2.0 Fat, 0.8 Vegetables, 0.7 Fruits,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

Directions

In a large bowl combine all of the ingredients together except for the cilantro and toss the mixture to coat.
Spray a grid using nonstick cooking spray to prevent sticking and then prepare the coals to grill the vegetables directly. Take the vegetables and place them about 2 to 3 inches above the hot coals on the grill and reserve the marinade. Grill the vegetables for 3 to 4 minutes on each side or until they have become tender and lightly charred and cool them for 10 minutes. If desired place the vegetables on the rack of a broiler pan that has been coated with nonstick cooking spray and reserve the marinade. Broil the vegetables about 2 to 3 inches from the heat for about 3 to 4 minutes for each side or until the vegetables are tender and then cool them for 10 minutes.
If desired remove the peel from the eggplant and slice the vegetables into pieces that are bite-sized and return them to the marinade, stir in the cilantro, and toss the vegetables so that they are evenly coated.