Keto/Low-Carb Grilled Veggies
Versatile and colorful, Grilled Veggies are a flavor-packed addition to any keto or low-carb diet. They're vegetarian and vegan, too!
Servings: 6 servings
Calories: 113kcal
Ingredients
- 2 medium zucchini
- 8 ounces mushrooms
- 2 bell peppers
- 4 tablespoons avocado oil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon garlic powder
- 1/2 teaspoon dried rosemary
Instructions
- Wash the zucchini, cut the ends off, and slice them into planks about 1/4-inch thick.
- Wash the mushrooms and remove the stem ends, if desired.
- Wash the bell peppers and remove the seeds. Cut the peppers into thirds or even in halves.
- Combine the oil with the dried spices. Add a pinch of salt and pepper.
- Toss the veggies with the marinade and let sit while you heat the BBQ.
- BBQ the veggies over a fairly hot heat. Cooking time depends on various factors including the heat of the grill, the thickness of your veggies, and how much you load your BBQ. Cook the veggies until they're tender-crisp, and serve!
Notes
Recipe Card Tips
- Use fresh, firm vegetables instead of frozen. They hold up much better under the high heat of the grill.
- Flip mushroom caps partway through grilling to drain out the liquid that collects inside them.
- Try a different spice blend each time. Tex-Mex, Italian, and French directions all work with the same basic technique.
Nutrition
Serving: 1g | Calories: 113kcal | Carbohydrates: 6g | Protein: 2g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 9mg | Potassium: 380mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1376IU | Vitamin C: 63mg | Calcium: 19mg | Iron: 1mg | Net Carbohydrates: 4g