Grilled veggie low-carb plate
Get your veggie on with this grilled Mediterranean masterpiece. A fresh combo of grilled vegetables, olives, nuts, and cheese make for a tasty keto plate. And the finishing touch? A drizzle of olive oil and lemon, of course!
USMetric
servingservings
Ingredients
- 8 oz. 230 g eggplant
- 8 oz. 230 g zucchini
- ¼ cup 60 ml olive oil
- 1 tbsp 1 tbsp lemon juice
- 5 oz. (1¼ cups) 140 g (290 ml) cheddar cheese, cubed
- 10 10 black olives
- 1 oz. (3 tbsp) 28 g (45 ml) almonds
- ½ cup 120 ml Greek yogurt
- 1 cup (2 oz.) 240 ml (55 g) leafy greens
- salt and pepper
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Making low carb simple
Instructions
- Slice eggplant and zucchini into half-inch-thick (1 cm) slices lengthwise. Salt on both sides and let them sit for 5-10 minutes.
- Preheat the oven to 450°F (225°C), or, even better, set the oven to broil.
- Use paper towels or a clean kitchen towel to pat zucchini and eggplant until dry on the surface.
- Place the slices on a baking sheet lined with parchment paper. Brush olive oil on top and season with pepper.
- Bake (or broil) for 15-20 minutes or until golden brown on both sides, flipping once halfway through. You can also fry the vegetables in a large skillet or cook on a grill.
- When done, place on a serving platter. Drizzle olive oil and freshly-squeezed lemon juice on top.
- Serve with cheese cubes, almonds, olives, yoghurt and leafy greens.
Tip!
Dry roast the almonds in a dry frying pan on medium-high heat for even more flavor. Stir warm nuts with almond oil and salt for a perfect finish.
Meals
Breakfasts
Desserts
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Dairy free
Vegetarian
Bread
Only keto
You can find more vegan and vegetarian recipes here!
https://www.dietdoctor.com/low-carb/vegan#recipes
https://www.dietdoctor.com/low-carb/recipes/vegetarian