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Santa Fe Grilled Vegetable Salad
Source: dLife

Delicious marinated grilled vegetables.

Rating:
Prep Time: 10 minutes
Cook Time: 9 minutes
Difficulty: Easy

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
1/2 Fat , 1 Vegetables , 1 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

2 each  Papaya, fresh, large, 5 3/4" x 3 1/4"
1 each  Squash, summer, fresh, medium, FDA
1 each  medium zucchini
1 each  chopped green bell peppers
1 each  medium red bell peppers
1 each  small onions
0 1/2 cup  orange juice
2 tbsp  fresh lime juice
1 tbsp  olive oil
2 each  garlic cloves, chopped
1 tsp  oregano leaves
0 1/4 tsp  salt
0 1/4 tsp  ground red pepper (cayenne)
0 1/4 tsp  black pepper
2 tbsp  fresh cilantro
Directions
  1. In a large bowl combine all of the ingredients together except for the cilantro and toss the mixture to coat.
  2. 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.
  3. 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.

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