Low Carb Grilled Vegetable Sharing Board
⏱ Prep: 7 min🍳 Cook: 10 min✅ Ready: 17 min
279
Calories
7.3g
Net Carbs
12.7g
Protein
20.6g
Fat
⏱ Prep: 7 min🔥 Cook: 10 min⏰ Ready: 17 min
How to Make It
Step 1
Slice the zucchini and eggplant into half inch thick slices. Slice the bell pepper into 8 thick strips.
Step 2
Add the vegetables to a mixing bowl with the lemon juice, olive oil, smoked paprika, garlic powder, salt and pepper. Toss well to combine, coating the vegetables in the seasonings and oil.
Step 3
Heat a griddle pan over a high heat and arrange the vegetables across the pan. Cook for 2-3 minutes each side or until tender and char lines appear. You may need to do this in two batches.
Step 4
Arrange the vegetables on a serving board with the salami. Tear the mozzarella and add to the board to serve. Scatter with fresh basil.
Ingredients
- Salami – 8 medium slice – 3 1/8″ diameter x 1/16″ – each 0.4 ounce
- Mozzarella Cheese – 4 ounce
- Olive Oil – 2 tablespoon
- Lemon Juice – 2 teaspoon
- Gourmet Collection Smoked Paprika by Mccormick – 2 tsp
- Basil, Fresh – 1 tablespoon
- Garlic Powder – 1 teaspoon
- Eggplant, Raw – 1 medium
- Zucchini – 1 medium
- Red Bell Peppers, Raw – 1 medium – 2 1/2″ diameter x 2 3/4″
- Salt, Sea Salt – ¼ teaspoon
- Black Pepper, Ground – ⅛ teaspoon