It's YOUR Diabetes Life!

If you are not already a member - Register Now!

Forgot Password?

Welcome
My Profile | Log Out

Search from thousands of diabetes-friendly recipes that meet the dLife Nutritional Guidelines.*

Enter keyword(s) or ingredient(s)

Enter a food:

Advanced Search

Select as many of the options below to refine your search, then click "Search" above.
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: Diabetic Cooking Magazine

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

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 2.1 Fat, 1.2 Vegetables, 0.1 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.
Powered by ESHA

Servings

Ingredients

1.0
1 each whole eggplant 1.0
1 each medium yellow squash 1.0
1 each medium zucchini 1.0
1 each chopped green bell peppers 1.0
1 each medium red bell peppers 1.0
1 each small onions 0.5
0 1/2 cup orange juice 2.0
2 tbsp fresh lime juice 1.0
1 tbsp olive oil 2.0
2 each medium garlic cloves 1.0
1 tsp oregano leaves 0.25
0 1/4 tsp salt 0.25
0 1/4 tsp ground red pepper (cayenne) 0.25
0 1/4 tsp black pepper 2.0
2 tbsp fresh cilantro

Directions

Combine all ingredients except cilantro in large bowl; toss to coat.
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.
Remove peel from eggplant. Slice vegetables into bite-size pieces; return to marinade. Stir in cilantro; toss to coat.