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

Grilled Vegetable Skewers

Source: dLife

Grilled Asian vegetable kabobs with ginger dipping sauce.

Nutrition Facts

Makes 8 servings
Amount Per Serving

Calories	111.9

Total Carbs	21.3 g

Dietary Fiber	3.7 g

Sugars	8.5 g

Total Fat	4.9 g

Saturated Fat	0.7 g

Unsaturated Fat	0.2 g

Potassium	251.8 mg

Protein	5.0 g

Sodium	582.6 mg

Dietary Exchanges 4.9 Fat, 0.7 Vegetables, 0.0 Fruits, 0.2 Other Carbs,

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

1.5
1 1/2 lb fresh shiitake mushrooms 1.0
1 each whole eggplant 1.0
1 tbsp sesame oil 1.0
1 each cooking spray

Ginger Dipping Sauce 0.25
0 1/4 cup fresh chopped onion 0.5
0 1/2 cup fresh ginger root 0.3333
0.3333 cup chopped apples 0.75
0 3/4 cup low sodium soy sauce 6.0
6 tbsp rice vinegar 1.5
1 1/2 tbsp sesame oil 0.25
0 1/4 cup sugar

Directions

Preheat grill.
Wash 1 1/2 pounds of mushrooms or eggplant or both. Cut off tough stems from mushrooms. Cut eggplant in half crosswise and cut each piece in half lengthwise.
If using eggplant, arrange a rack over 1 inch of water in a 6- to 8-quart pot. Lay eggplant on rack, boil over high heat, cover, and steam eggplant until soft, about 5 minutes. Let rest until cool enough to handle.
Skewer two or three mushrooms (horizontally through cap) or one piece eggplant onto each soaked 12-inch wood kabob sticks. Coat vegetables evenly with sesame or vegetable oil.
Arrange kabobs on a cooking spray coated grill rack, shut lid, and grill 6 to 8 minutes, flipping once.
In the meantime, using a food processor or blender, pulse all sauce ingredients until smooth. Serve sauce on side.