Low Carb Grilled Vegetable Sandwich
Indulge in the ultimate guilt-free lunch with this Low Carb Grilled Vegetable Sandwich, a vibrant and healthy twist on a classic favorite. Packed with smoky, charred flavors from perfectly grilled zucchini, red bell pepper, eggplant, and meaty portobello mushrooms, this sandwich swaps traditional bread for crisp, refreshing romaine lettuce leaves, making it an ideal option for low-carb and keto diets. A creamy spread of hummus adds a delightful layer of richness, while fresh basil leaves bring a burst of aromatic freshness to every bite. Quick and easy to prepare in just 25 minutes, this sandwich is a satisfying, plant-based meal that's as wholesome as it is delicious. Perfect for lunch, dinner, or even a picnic, it's a flavorful way to enjoy clean eating without compromising on taste.
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Recipe Information
Ingredients
- 1 medium Zucchini
- 1 medium Red bell pepper
- 0.5 medium Eggplant
- 2 tablespoons Olive oil
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Garlic powder
- 2 large Portobello mushrooms
- 4 large Romaine lettuce leaves
- 0.25 cup Hummus
- 6 leaves Fresh basil leaves
Instructions
Preheat a grill or grill pan over medium-high heat.
Slice the zucchini and eggplant into 1/4-inch thick rounds.
Cut the red bell pepper into quarters, removing the seeds and ribs.
In a bowl, combine olive oil, salt, pepper, and garlic powder.
Brush the zucchini, eggplant, red bell pepper, and portobello mushrooms with the seasoned olive oil mixture.
Place the vegetables on the preheated grill. Grill the zucchini and eggplant rounds for about 3 minutes on each side, the bell peppers for 4 minutes on each side, and the portobello mushrooms for 5 minutes on each side, or until tender and charred to your liking.
Remove the vegetables from the grill and let them cool slightly.
To assemble the sandwich, lay two romaine lettuce leaves on a plate as the base for each sandwich.
Spread a generous layer of hummus over the lettuce leaves.
Layer the grilled zucchini, eggplant, red bell pepper, and a portobello mushroom on top of the hummus.
Top each stack with fresh basil leaves.
Finish the sandwich with another romaine lettuce leaf on top. Serve immediately and enjoy!
Nutrition Facts
Calories |
651 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.2 g | 53% | |
| Saturated Fat | 6.2 g | 31% | |
| Polyunsaturated Fat | 7.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3633 mg | 158% | |
| Total Carbohydrate | 59.0 g | 21% | |
| Dietary Fiber | 21.4 g | 76% | |
| Total Sugars | 32.7 g | ||
| Protein | 18.9 g | 38% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 117 mg | 9% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 2609 mg | 56% | |
*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.
