These low carb grilled vegetables are served with slices of mozzarella balls! The perfect side dish for a summer's day!
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I don't know about you, but the summer has finally arrived in the Midwest, and I just want to grill *everything*!!! You can see all my low carb grilling recipes over on my Summer page!
Grilling veggies isn't hard, but I think it's useful to know which vegetables you should choose. Here's a handy list of suggestions:
- bell peppers
- Brussels sprouts
- green beans
- summer squash
For further details on the carb count of each one and recommended serving sizes, check out my guide to low carb vegetables!
I chose to make a HUGE amount of low carb grilled vegetables – and really aimed for a range of colors and textures. So grab your favorites and get grilling!
How to Make Low Carb Grilled Vegetables
Chop or slice the vegetables keeping in mind not to make them too small so that they fall between the grill bars.
Add them to a large bowl, add some olive oil, and season well with salt and pepper.
Cook the veggies on a preheated grill set to high, turning as required. Because I had so many to grill, I set the right side of the grill to low and placed a grilling basket there. Once the vegetables were cooked I added them to the basket, keeping them warm while I cooked the rest. Cooking times will vary, of course, but you quickly get into the swing of how long each type of veggie takes to cook.
Now at this point, you could just transfer them to a serving platter. They look very tasty and perfect for anyone following a keto diet!
But I knew it just needed a little something else… so I sliced up some mini mozzarella balls (a great addition to this dish!) and ground some black pepper over the top. Perfect!
In the recipe below I've listed the quantities that I used – and it made a lot! Leftovers are very delicious – they're particularly great in a low carb tortillas with some sour cream and shredded cheese!
By the way, if it isn't grilling season these low carb veggies would also make a great stir fry!
- 1 red bell pepper, deseeded and sliced
- 1 medium eggplant, sliced and quartered
- 1 orange bell pepper, deseeded and sliced
- 2 portabella mushrooms, sliced
- 6 oz asparagus stalks, woody ends trimmed
- 2 zucchini, sliced
- 1 summer squash, sliced
- 4 tbs olive oil
- salt and black pepper
- 4 oz mini mozzarella balls, optional
- Preheat the grill to high.
- Add the prepared vegetables to a large bowl, add some olive oil, and season well with salt and pepper.
- Cook the veggies on a preheated grill set to high, turning as required.
- Transfer the vegetables to a serving platter, and add the sliced mozzarella balls (if using). Season with black pepper, and serve.
4g net carbs per serving (based on 10 portions)
5g net carbs per serving (based on 8 portions)
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Nutrition InformationYield 8 Serving Size Eighth of the recipe
Amount Per Serving Calories 142Total Fat 11gSaturated Fat 2gCholesterol 5mgSodium 19mgCarbohydrates 9gNet Carbohydrates 5gFiber 4gSugar 6gProtein 5g