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prep time
15 min
cook time
15 min
ready time
30 min
Low Carb Grilled Vegetables with Zesty Balsamic Marinade
Summer is the ideal time to embrace light, flavorful dishes, and our grilled vegetables with zesty balsamic marinade is a perfect example. This recipe is not only a delicious addition to your collection of Keto summer recipes but also a delightful entry in your Low-carb grill recipes. Packed with vibrant vegetables and a tangy marinade, it’s sure to become a favorite.This grilled vegetables with zesty balsamic marinade recipe is a versatile and delicious option for anyone following a Keto diet. Its adaptability and easy storage make it a convenient choice for summer meals, ensuring you can enjoy the fresh, vibrant flavors all season long.
Can this recipe be cooked outdoors?
Absolutely! This recipe is perfect for outdoor grilling. Preheat your grill to medium-high heat, and you’re ready to go. The zucchini, eggplant, red onion, and cremini mushrooms all develop a beautiful char and smoky flavor when grilled over direct heat. The marinade, made from olive oil, balsamic vinegar, lemon juice, liquid Keto sweetener, Dijon mustard, garlic, and fresh basil, adds a refreshing zest that complements the natural flavors of the vegetables. Grilling outdoors not only enhances the taste but also makes for a fun and engaging cooking experience.
How to customize this recipe?
This grilled vegetable recipe is highly customizable to suit your preferences. If you prefer different vegetables, you can easily swap in bell peppers, asparagus, or cherry tomatoes. For a spicier kick, add a pinch of red pepper flakes to the marinade. If you enjoy a bit of sweetness, consider adding a touch more liquid Keto sweetener. Fresh herbs like rosemary or thyme can also be added for additional flavor depth. The key is to maintain the balance of the marinade ingredients while allowing your creativity to shine through.
How to store leftovers?
Leftovers can be stored in an airtight container in the refrigerator for 3-5 days. To keep the vegetables fresh and flavorful, let them cool completely before sealing them in the container. When you’re ready to enjoy them again, you can serve the vegetables cold, at room temperature, or gently reheated. They make a great addition to salads, wraps, or as a side dish to your favorite protein. For best results, drizzle any extra marinade over the vegetables before storing to keep them moist and infused with flavor.
Net Carbs
6.2 g
Fiber
3.1 g
Total Carbs
10.7 g
Protein
2.4 g
Fats
13.9 g
165 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Zucchini
1 large
Eggplant, raw
1 small
Red onion
1 small
Brown mushrooms (Italian or Crimini mushrooms), raw
220 g
Extra virgin olive oil
6 tbsp
Salt
1 tsp
Black pepper
0.5 tsp
Balsamic vinegar
2 tbsp
Lemon juice
1 tbsp
Allulose, powdered
2 tsp
Dijon mustard
0.5 tsp
Garlic
2 clove
Basil
1 tbsp, chopped
Recipe Steps
steps 3
30 min
Step 1
Cut off the ends of the zucchini and eggplants, then cut into half. Keep the root (hairy end) intact to hold the onion slices together while grilling. Then cut the onion into thick slices of about 1 inch. Leave the mushrooms whole.Step 2
Preheat the grill pan to medium-high heat. Add the 4 tbsp olive oil, balsamic vinegar, lemon juice, liquid sweetener, Dijon mustard, minced garlic, salt, black pepper and basil. Whisk to combine.Step 3
Toss the vegetables with 2 tbsp olive oil, salt and pepper. Place the vegetables on the grill pan over direct heat and grill for about 3-5 minutes each side, or until crisp-tender and nicely charred. Transfer the vegetables to a plate and drizzle with the marinade. Let sit for about 5-10 minutes before serving!
