Low Carb Grilled Vegetable Sandwich
Elevate your sandwich game with this irresistible Low Carb Grilled Vegetable Sandwich, a wholesome alternative that's bursting with flavor and perfect for a healthy lifestyle! This recipe swaps traditional bread for crisp romaine lettuce leaves, making it a keto-friendly and gluten-free delight. Packed with smoky grilled zucchini, eggplant, red bell pepper, and hearty portobello mushrooms, it's layered with creamy hummus and fragrant fresh basil for a satisfying bite. Easy to prepare in just 25 minutes, this sandwich is perfect for lunch, dinner, or a light summer meal. Whether you're embracing low-carb living or simply craving a veggie-packed dish, this recipe promises to be as nourishing as it is delicious!
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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
Directions
Step 1
Preheat a grill or grill pan over medium-high heat.
Step 2
Slice the zucchini and eggplant into 1/4-inch thick rounds.
Step 3
Cut the red bell pepper into quarters, removing the seeds and ribs.
Step 4
In a bowl, combine olive oil, salt, pepper, and garlic powder.
Step 5
Brush the zucchini, eggplant, red bell pepper, and portobello mushrooms with the seasoned olive oil mixture.
Step 6
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.
Step 7
Remove the vegetables from the grill and let them cool slightly.
Step 8
To assemble the sandwich, lay two romaine lettuce leaves on a plate as the base for each sandwich.
Step 9
Spread a generous layer of hummus over the lettuce leaves.
Step 10
Layer the grilled zucchini, eggplant, red bell pepper, and a portobello mushroom on top of the hummus.
Step 11
Top each stack with fresh basil leaves.
Step 12
Finish the sandwich with another romaine lettuce leaf on top. Serve immediately and enjoy!
Nutrition Facts
| Serving size | (922.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 651.4 |
| Total Fat 41.2g | 0% |
| Saturated Fat 6.2g | 0% |
| Polyunsaturated Fat 7.5g | |
| Cholesterol 0mg | 0% |
| Sodium 3633.4mg | 0% |
| Total Carbohydrate 59.0g | 0% |
| Dietary Fiber 21.4g | 0% |
| Total Sugars 32.7g | |
| Protein 18.9g | 0% |
| Vitamin D 0.7IU | 0% |
| Calcium 117.0mg | 0% |
| Iron 5.2mg | 0% |
| Potassium 2609.0mg | 0% |
Source of Calories