Low Carb Grilled Vegetables

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:

• zucchini
• bell peppers
• Brussels sprouts
• asparagus
• eggplant
• green beans
• mushrooms
• radishes
• 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!

📖 Recipe

StepAwayFromTheCarbs.com

Low Carb Grilled Vegetables

5 from 1 vote

These low carb grilled vegetables are served with slices of mozzarella balls! The perfect side dish for a summer's day!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Makes: 8

Net Carbs: 5

Calories: 142

Ingredients Equipment Method Nutrition Notes

Ingredients

 

US CustomaryMetric

• 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

Equipment

• Weber Deluxe Grilling Basket, 6434

Step-by-Step Instructions

 

Cook ModePrevent your screen from going dark

1. Preheat the grill to high.
2. Add the prepared vegetables to a large bowl, add some olive oil, and season well with salt and pepper.
3. Cook the veggies on a preheated grill set to high, turning as required.
4. Transfer the vegetables to a serving platter, and add the sliced mozzarella balls (if using). Season with black pepper, and serve.

Nutrition

Calories: 142kcalCarbohydrates: 9gProtein: 5gFat: 11gSaturated Fat: 2gCholesterol: 5mgSodium: 19mgFiber: 4gSugar: 6gNet Carbs: 5g

Notes

4g net carbs per serving (based on 10 portions)

5g net carbs per serving (based on 8 portions)

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Nutritional information is provided as a courtesy and is my best approximation. Net carbs are calculated as the total grams carbs minus the total grams of fiber.