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Santa Fe Grilled Vegetable Salad
Source: Diabetic Cooking Magazine

A citrus marinade enhances the flavor of these summer grilled vegetables.

Prep Time: 15 minutes
Cook Time: 15 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 8 servings
Amount Per Serving
Calories 60.3
Total Carbs 9.8 g
Dietary Fiber 3.4 g
Sugars 5.3 g
Total Fat 2.1 g
Saturated Fat 0.3 g
Unsaturated Fat 0.3 g
Potassium 275.0 mg
Protein 1.6 g
Sodium 80.2 mg
Dietary Exchanges
1/2 Fat , 1 1/2 Vegetables , 1/2 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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1 each  whole eggplant
1 each  medium yellow squash
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  medium garlic cloves
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
  1. Combine all ingredients except cilantro in large bowl; toss to coat.
  2. To prevent sticking, spray grid 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. Slice vegetables into bite-size pieces; return to marinade. Stir in cilantro; toss to coat.

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