Keto grilled vegetables with aromatic herbs

Written by admin

Colorful, aromatic and appetizing low-carbohydrate grilled vegetables. Beauty for the eye and real euphoria for our taste buds. Prepare a delicious garnish of grilled vegetables for the main course for lunch or dinner.

Recipes for grilled vegetables are prepared to be suitable for vegans and vegetarians, as well as for the keto regime.

Grilled zucchini with feta cheese

In this recipe for grilled vegetables we use zucchini, as they are very tasty when grilled and flavored with aromatic herbs.

The recipe is for 4 servings, each of which contains 8 g of carbohydrates, 14 g of fat, 7 g of protein and 173 calories.

Preparation time: 20 minutes

Necessary products:

  • 4 small zucchini
  • 2 tablespoons extra virgin olive oil
  • 2 tsp spice mix
  • 100 g of feta cheese or cow’s cheese

For the Greek spice:

  • 1 tsp salt
  • 1 tsp garlic powder
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • ½ tsp ground black pepper
  • ½ tsp dried parsley
  • ½ tsp dried rosemary
  • ½ tsp dried dill
  • ½ tsp oregano
  • ¼ tsp dried thyme
  • ¼ tsp nutmeg

Method of preparation:

  1. Prepare your Greek spice mix by mixing all the ingredients and stirring. If desired, you can grind them to homogeneity.
  2. Wash the zucchini, cut off the edges and cut them into long and not very thin pieces.
  3. Season the zucchini on both sides with extra virgin olive oil and season generously with the Greek spice.
  4. Turn on the grill to heat or grill the pan over medium heat. If you use a grill pan, grease it with extra virgin olive oil before putting the zucchini to bake.
  5. Place the zucchini crosswise on the grill rack with the flat side down.
  6. Bake them for about 3 or more minutes on one side. Lift to judge if they are ready, then turn and continue to bake for another 3 minutes or until soft and ready.
  7. Serve the prepared grilled zucchini by rolling them up and filling them with crushed feta cheese or cow’s cheese.

Grilled aubergines with feta cheese

When choosing to grill vegetables that are low in carbohydrates, be sure to use zucchini, peppers and eggplant. This recipe is for aubergines with fragrant vinaigrette, served with shredded feta cheese.

The recipe is for 8 servings, each of which contains 16 g of carbohydrates, 16 g of fat, 2.9 g of protein and 208 calories.

Preparation time: 60 minutes

Necessary products:

  • 2 large aubergines
  • 2 tsp salt
  • 2 tablespoons extra virgin olive oil
  • 6 g of fresh mint
  • 6 g of fresh coriander
  • 100 g of feta cheese, crushed

For vinaigrette:

  • 1 tsp garlic powder
  • ½ tsp salt
  • 3 tablespoons lemon juice
  • ½ tsp cumin powder
  • A pinch of chili powder
  • 1 tsp Greek spice
  • 6 tablespoons extra virgin olive oil

Method of preparation:

Preparation of eggplants:

  1. Wash and cut both ends of the aubergines, then cut them into thin slices about 8 mm thick.
  2. Place the eggplant slices on paper towels and sprinkle with salt on both sides. Leave to stand for about 30-40 minutes to separate the water.
  3. Let the grill heat up.


  1. Prepare vinaigrette by mixing garlic powder, salt, lemon juice, cumin, chili powder and Greek spice. Add olive oil and stir.

Roasting eggplants:

  1. Clean the aubergines with a paper towel to remove salt and water.
  2. Season with olive oil on both sides.
  3. Bake the aubergines on the grill for about 3-4 minutes per side.
  4. Arrange the prepared grilled vegetables on a serving tray and pour over the vinaigrette.
  5. Sprinkle with shredded feta cheese, fresh mint and coriander and serve with juicy grilled vegetables.

Grilled vegetables with aromatic marinade

Juicy and very tasty zucchini, mushrooms and peppers, drizzled with fragrant marinade and grilled. Grilled vegetables are a great option to serve both as a light main course and as a side dish.

The recipe is for 6 servings, each of which contains 5 g of net carbohydrates, 10 g of fat, 2 g of protein and 116 calories.

Preparation time: 20 minutes

Necessary products:

  • 2 medium zucchini
  • 230 g mushrooms mushrooms
  • 2 peppers
  • 4 tablespoons extra virgin olive oil
  • ½ tsp dried oregano
  • ½ tsp dried basil
  • ¼ teaspoon garlic powder
  • ½ tsp dried rosemary
  • Salt and pepper to taste

Method of preparation:

  1. Wash the zucchini and cut them into long thin pieces about 5-6 mm thick.
  2. Wash the peppers and clean them from the seeds. Cut them in half. Wash the mushrooms and cut into slices.
  3. Mix in a bowl olive oil with spices and stir.
  4. Season the vegetables with the prepared marinade and set aside.
  5. Turn on the grill to heat.
  6. Grill the fragrant vegetables until tender and slightly charred on one side. Then turn and bake on the other side until done.
  7. Arrange the prepared vegetables on a plate and serve.

Grilled asparagus with parmesan

Grilled vegetables are a great side dish to an appetizing main course. Asparagus is definitely one of the most delicious vegetables we can grill. Flavored with the right spices and served with Parmesan cheese melting in your mouth, they will definitely become your favorite side dish.

Nutritional value in one serving: 7 g of carbohydrates, 7 g of fat, 6 g of protein and 109 calories.

Preparation time: 20 minutes

Necessary products for 4 servings:

  • 500 g asparagus
  • 1 tbsp extra virgin olive oil
  • Salt and pepper to taste
  • 50 g grated Parmesan cheese

Method of preparation:

  1. Preheat the grill to a medium heat.
  2. Break a piece of asparagus to see where the tough part of the stem begins. Then cut the edges to this length.
  3. Put the sliced asparagus in an envelope, cover with olive oil, season with salt and pepper. You can also use spices to your liking. Stir so that the asparagus is well covered with olive oil and spices.
  4. Place the flavored asparagus on the grill. Turn them every 2 minutes until they are brown and cooked enough to your liking.
  5. The time to grill the vegetables is approximately 10 minutes, but this depends on the grill.
  6. Serve the grilled asparagus with grated Parmesan and serve.

About the author


Leave a Comment