Santa Fe Grilled Vegetable Salad

Who says barbecue foods can’t be healthy? Make the most of your next cookout with this salad, chock-full of veggies. A quick turn on the grill and splashes brings out their best flavors!

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1. Combine all ingredients except nonstick cooking spray and 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.

Yield: 8 servings. Serving size: 1 cup salad.

Nutrition Facts Per Serving:
Calories: 63, Carbohydrates: 11 g, Protein: 2 g, Fat: 2 g, Saturated Fat: 1 g, Cholesterol: 1 mg, Sodium: 70 mg, Fiber: 1 g

Exchanges per serving: 1/2 Fat, 2 Vegetable.

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