Keto Grilled Vegetable Sandwich

Satisfy your cravings while staying low-carb with this irresistible Keto Grilled Vegetable Sandwich! This vibrant, bun-free creation uses perfectly grilled zucchini slices as the "bread," layered with smoky eggplant, caramelized bell peppers, and tender portobello mushrooms. A hint of balsamic vinegar and aromatic garlic powder infuses the vegetables with incredible flavor, while fresh basil leaves add a burst of herbal freshness. Optional slices of creamy mozzarella take this keto-friendly masterpiece to the next level. Ready in just 35 minutes, this gluten-free and vegetarian-friendly sandwich is perfect for a light lunch or an easy weeknight dinner. Serve it with a side salad for a wholesome, guilt-free meal that'll have you coming back for seconds!

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 2

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)

Directions

Step 1

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.

Step 2

Slice the eggplant into 1/4-inch thick rounds.

Step 3

Cut the red and yellow bell peppers into large flat pieces, removing the stem and seeds.

Step 4

Cut the stems off the portobello mushrooms and clean them with a damp paper towel.

Step 5

In a large bowl, combine olive oil, salt, black pepper, garlic powder, and balsamic vinegar.

Step 6

Add the sliced vegetables to the bowl and toss until evenly coated with the oil and seasoning mixture.

Step 7

Preheat a grill pan over medium-high heat.

Step 8

Grill the zucchini slices for about 3-4 minutes on each side or until grill marks appear and they become tender. Set aside.

Step 9

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.

Step 10

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.

Step 11

Add a slice of fresh mozzarella if using for added creaminess.

Step 12

Top with another slice of grilled zucchini to complete the sandwich.

Step 13

Repeat the assembly for the second sandwich.

Step 14

Serve immediately, garnished with extra basil leaves if desired.

Nutrition Facts

Serving size	(1691.7g)

Amount per serving	% Daily Value*
Calories	1199.1

Total Fat 70.6g	0%
Saturated Fat 23.4g	0%
Polyunsaturated Fat 4.7g
Cholesterol 80mg	0%
Sodium 8437.6mg	0%
Total Carbohydrate 104.5g	0%
Dietary Fiber 28.9g	0%
Total Sugars 68.1g
Protein 45.6g	0%

Vitamin D 0.7IU	0%
Calcium 773.9mg	0%
Iron 6.6mg	0%
Potassium 4089.9mg	0%

*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.

Source of Calories

Fat: 51.4%

Protein: 14.8%

Carbs: 33.8%