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Grilled Vegetable Salad
Source: dLife

A grilled medley of eggplant, squash, asparagus, and mushrooms dressed with vinegar.

Prep Time: 10 minutes
Cook Time: 20 minutes
Difficulty: Easy

Nutrition Facts

Makes 12 servings
Amount Per Serving
Calories 68.5
Total Carbs 14.2 g
Dietary Fiber 6.7 g
Sugars 6.7 g
Total Fat 0.5 g
Saturated Fat 0.1 g
Unsaturated Fat 0.1 g
Potassium 761.7 mg
Protein 4.5 g
Sodium 11.3 mg
Dietary Exchanges
, 3 Vegetables
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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Ingredients Directions
  1. Preheat the boiler or grill.
  2. Grill the vegetables in batches, spray with cooking spray, and drizzling lightly with some of the vinegar.
  3. Transfer each cooked batch to a tray and continue until all vegetables are grilled. Allow them to come to room temperature.
  4. Cover a serving platter with the romaine leaves. Arrange the vegetables decoratively on the romaine. Grind fresh pepper over the vegetables and garnish with basil leaves. Serve at room temperature.

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