Low Carb Grilled Vegetable and Cheese Sandwich
Elevate your sandwich game with this Low Carb Grilled Vegetable and Cheese Sandwich—an irresistible, guilt-free recipe packed with vibrant flavors and perfect for a healthy lunch or dinner. This lettuce-wrapped delight swaps traditional bread for crisp romaine leaves, making it ideal for low-carb and keto lifestyles. Smoky, marinated zucchini, red bell pepper, and eggplant are grilled to perfection and paired with creamy provolone cheese and fresh basil for a burst of Mediterranean-inspired taste. Seasoned with olive oil, balsamic vinegar, garlic, and oregano, every bite is bursting with tangy, savory goodness. Quick to prepare in just 25 minutes, this vegetable-loaded sandwich is a nutritious and satisfying option that doesn’t skimp on flavor. Perfectly portable and gluten-free, it's the ultimate clean-eating solution for busy days—just grill, wrap, and enjoy!
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Recipe Information
Ingredients
- 0.5 medium zucchini
- 0.5 large red bell pepper
- 0.5 small eggplant
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 0.5 teaspoon garlic powder
- 0.5 teaspoon dried oregano
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 4 large leaves romaine lettuce leaves
- 2 slices provolone cheese slices
- 4 leaves fresh basil leaves
Instructions
Preheat a grill pan or outdoor grill over medium-high heat.
Slice the zucchini, red bell pepper, and eggplant into 1/4-inch thick slices.
In a large bowl, combine the olive oil, balsamic vinegar, garlic powder, dried oregano, salt, and black pepper. Whisk together to make a marinade.
Add the sliced vegetables to the bowl and toss to coat well in the marinade.
Grill the vegetables for about 3-4 minutes on each side, or until tender and slightly charred. Remove from the grill and set aside.
Arrange the large romaine lettuce leaves flat on a clean surface; these will serve as the 'bread' for your sandwich.
Place a grilled vegetable assortment on each of the lettuce leaves.
Place a slice of provolone cheese atop the grilled vegetables on each sandwich.
Add two fresh basil leaves on top of the cheese for extra flavor.
Carefully fold the romaine lettuce leaves around the filling to form a sandwich wrap.
Slice the sandwiches in half if desired, and serve immediately.
Nutrition Facts
Calories |
540 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.0 g | 53% | |
| Saturated Fat | 11.6 g | 58% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 30 mg | 10% | |
| Sodium | 2734 mg | 119% | |
| Total Carbohydrate | 29.0 g | 11% | |
| Dietary Fiber | 8.5 g | 30% | |
| Total Sugars | 18.0 g | ||
| Protein | 18.3 g | 37% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 468 mg | 36% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 908 mg | 19% | |
*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.
