Keto Grilled Vegetable Sandwich
Fire up your grill and indulge in a low-carb delight with this Keto Grilled Vegetable Sandwich! Perfect as a hearty lunch or light dinner, this inventive recipe swaps traditional bread for tender, smoky zucchini slices, creating a keto-friendly masterpiece. Packed with layers of flame-kissed eggplant, vibrant bell peppers, juicy portobello mushrooms, and fragrant fresh basil, every bite is bursting with Mediterranean-inspired flavor. A touch of balsamic vinegar enhances the caramelized vegetable goodness, while an optional layer of creamy fresh mozzarella takes this sandwich to the next level. With just 35 minutes of prep and cook time, this vibrant, gluten-free, and vegetarian-friendly dish is as easy as it is delicious. Serve it fresh off the grill and savor the perfect blend of wholesome ingredients and bold flavors in every bite!
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Recipe Information
Ingredients
- 2 large Zucchini
- 1 medium Eggplant
- 1 Red bell pepper
- 1 Yellow bell pepper
- 2 large Portobello mushrooms
- 3 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Garlic powder
- 1 tablespoon Balsamic vinegar
- 0.5 cup Fresh basil leaves
- 4 slices Fresh mozzarella (optional)
Instructions
Slice the zucchini lengthwise into 1/4-inch thick slices; these will act as the 'bread' for the sandwich. You should end up with 8 slices.
Slice the eggplant into 1/4-inch thick rounds.
Cut the red and yellow bell peppers into large flat pieces, removing the stem and seeds.
Cut the stems off the portobello mushrooms and clean them with a damp paper towel.
In a large bowl, combine olive oil, salt, black pepper, garlic powder, and balsamic vinegar.
Add the sliced vegetables to the bowl and toss until evenly coated with the oil and seasoning mixture.
Preheat a grill pan over medium-high heat.
Grill the zucchini slices for about 3-4 minutes on each side or until grill marks appear and they become tender. Set aside.
Grill the eggplant, bell peppers, and portobello mushrooms for 4-5 minutes on each side or until tender and slightly charred. Adjust time based on vegetable thickness.
To assemble the sandwich, place a slice of grilled zucchini on a plate, layer it with grilled eggplant, a slice of portobello mushroom, a few bell pepper pieces, and fresh basil leaves.
Add a slice of fresh mozzarella if using for added creaminess.
Top with another slice of grilled zucchini to complete the sandwich.
Repeat the assembly for the second sandwich.
Serve immediately, garnished with extra basil leaves if desired.
Nutrition Facts
Calories |
1199 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.6 g | 91% | |
| Saturated Fat | 23.4 g | 117% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 80 mg | 27% | |
| Sodium | 8438 mg | 367% | |
| Total Carbohydrate | 104.5 g | 38% | |
| Dietary Fiber | 28.9 g | 103% | |
| Total Sugars | 68.1 g | ||
| Protein | 45.6 g | 91% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 774 mg | 60% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 4090 mg | 87% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
