Keto Grilled Vegetables with Pesto

This entry was posted by keto beautiful on June 13, 2023 at 2:11 am

Keto Grilled Vegetables with Pesto

Experience the delightful world of Keto Grilled Vegetables with pesto. Inspired by Mediterranean flavors, the recipe offers tender yet beautifully charred low-carb vegetables and a vibrant pesto sauce.

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Preparation and cooking overview

These Keto Grilled Vegetables are very easy to make. All you have to do is slice up a medley of colorful veggies, grill them to perfection, and mix them with a homemade pesto sauce. Your meal will be ready in just 30 minutes.

Chef’s note

To enhance the flavor profile, you can add a sprinkle of chili flakes to your pesto or toss a handful of olives to your grilled vegetables.

  • Prep Time: 15 minutes
  • Cooking Time: 15 minutes
  • Total Time: 30 Minutes
  • Difficulty Level: Easy
  • Recipe Makes 2 Servings
Sliced bell peppers, zucchini, squash, flat beans, olive oil, fresh mozzarella, and pesto sauce made ready on kitchen table.

Ingredients for keto grilled vegetables recipe

Grilled vegetables

  • 1 red bell pepper
  • 1 yellow bell pepper
  • 1 zucchini
  • 1 summer squash
  • ½ pound green flat beans
  • 4 tablespoons olive oil
  • 5 ounces fresh mozzarella
  • 4 tablespoons pesto sauce, homemade or store-bought

For pesto sauce

  • 2 cups of fresh basil
  • 3 tablespoons Parmesan cheese
  • 3 tablespoons pine nuts
  • Juice of ½ lemon, freshly squeezed
  • 2 garlic cloves
  • ¼ cup olive oil
  • Sea salt, to taste

Ingredient substitutions

Don’t have the same ingredients as above? Don’t worry! You can add other keto alternatives to this recipe. For example:

  • Mixed vegetables: You can also grill eggplant, mushrooms, asparagus, or even cherry tomatoes.
  • Fresh mozzarella: Swap mozzarella cheese with crumbled goat cheese or feta cheese.
Keto veggie recipe with pesto sauce served on a wooden plate.

Additional ingredients

You can also add optional ingredients to this simple dish for a different flavor profile.

  • Artichoke hearts: Opt for canned or jarred ones, but make sure they’re packed in water or olive oil, not brine.
  • Kalamata olives: Chop up some kalamata olives and mix them in for a salty, briny kick.
  • Grilled meat: Missing some protein? Grilled Chicken or Coconut shrimp pair wonderfully with this dish.
  • Fresh herbs: Sprinkle some chopped herbs like oregano or thyme to elevate the flavors.

Cooking tools required

To make this Keto Grilled Vegetables recipe, you will need the following kitchen tools:

  • Knife
  • Cutting board
  • Food processor
  • Cast iron grill pan
  • Air-tight container
  • Tong

Tools substitute options

  • Cast iron grill pan: If you don’t have a grill pan, a heavy-bottomed skillet or frying pan will do just fine. Here’s a catch! You might not get the grill marks, but your low-carb veggies will come out deliciously caramelized.
  • Food processor: If you don’t have a food processor, you can also use a blender to make the pesto.
  • Tong: Use a grilling fork or long-handled spatula to turn the veggies.
Keto grilled vegetables with pesto sauce served on a wooden plate.

How to make Keto Grilled Vegetables: step-by-step guide

Cooking methods

  • Grilling

Preparation steps

  1. Gather all your ingredients, measure them, and set them aside.
  2. Wash and dry the veggies you are using.
  3. De-seed your bell peppers and cut them into large, equal slices.
  4. Slice your veggies, including zucchini and summer squash, lengthwise.
  5. Cut your lemons into halves and deskin the cloves of garlic.

Note: Make sure all your veggies are chopped about the same size. That way, they’ll cook evenly.

Cooking instructions

Prepare the pesto sauce

  1. Add the basil leaves, pine nuts, Parmesan cheese, garlic, salt, and pepper into a blender or food processor.
  2. Pulse all the ingredients until they are roughly chopped.
  3. Gradually pour in the olive oil and continue to blend. Your pesto is ready when you get a rich, creamy paste.
  4. Transfer the pesto to a bowl and set aside.

Grill vegetables

  1. Preheat a grill pan over medium-high heat on the stovetop. Add the olive oil.
  2. Add the slices of bell pepper to the pan. Let each side grill for 3-4 minutes, and don’t flip them until you see grill marks.
  3. Next up is the zucchini and summer squash! Grill them for around 2-3 minutes on each side or until you can see those grill marks.
  4. Once they’re done, take them off and put green flat beans on the pan for 2-3 minutes on each side.
Olive oil being poured in a grill pan.
Grilling sliced zucchini and squash in a grill pan.
Grilling sliced red and yellow bell peppers in a grill pan.
Grilling chopped green flat beans in a grill pan.

Finishing touch

  1. Transfer the grilled veggies to a large bowl.
  2. Add 4 tablespoons of your homemade pesto sauce and toss until all pieces are well coated.
  3. Top the mixture with mini mozzarella balls.
Adding pesto sauce to a glass bowl with grilled vegetables.
Topping the grilled vegetables with mini mozzarella balls.

Chef’s pro tip

Hey, just a quick tip: don’t crowd your veggies in the pan. Too many in there, and they’ll steam instead of grilling, making them all soggy. Also, remember grilling times can change based on how thick your slices are and how hot the heat is, so keep an eye on ’em. We’re going for that awesome tender-crisp finish!

What to serve with keto grilled vegetables?

Eat this dish alone or serve this delicious keto vegetable salad with other meals; it’s going to be great both ways! 

  • Grilled chicken or fish: Lean proteins nicely complement the tasty veggies and pesto flavors. Try our grilled Chicken Skewers, Saltimbocca, or Broiled Salmon!
  • Cauliflower rice: A Low-Carb Fried Rice absorbs the pesto beautifully and rounds up the meal.
  • Avocado slices: For an extra burst of flavor, consider pairing avocados with pesto.

How to make it healthier?

  • Go organic: Opt for organic low-carb vegetables and cheese.
  • Cut down on sodium: Use reduced-sodium cheese, like fresh mozzarella, and avoid adding extra salt to the pesto.
  • Boost fiber: Add high-fiber mixed vegetables such as spinach, kale, broccoli, or Brussels sprouts.
Grilled vegetables recipe in a glass storage bowl.

Time-saving tips

Here are some time-saving tips to make this dish quickly!

  • Use store-bought pesto: When in a hurry, opt for a high-quality, low-carb store-bought pesto.
  • Grill all at once: If your pan is big enough, feel free to grill all your low-carb vegetables simultaneously.
  • Get pre-sliced veggies: Buy pre-washed and sliced vegetables from the store.
  • Utilize kitchen gadgets: Use a mandoline instead of a knife to slice the veggies in similar shapes and sizes.

What can I prepare ahead of time?

  • Chop the veggies: Slice and dice all your veggies in advance and store them in an air-tight container in the fridge. They’ll be ready to grill when you start cooking.
  • Make the pesto: Prepare the pesto sauce ahead of time. Store it in an air-tight container in the refrigerator.
  • Mozzarella prep: If using a larger ball of fresh mozzarella, slice it up or tear into pieces beforehand and store it in the fridge to keep it fresh.

Storage and reheating instructions

Storage tips

Storing the Keto Grilled Vegetables with Pesto in a storage box.

To store the leftovers, first, let them cool to room temperature. You can transfer them to an air-tight container and refrigerate for up to 3 days.

Reheating tips

To reheat, follow these practices:

  1. Stovetop: Heat a pan over medium heat and add the leftovers. Stir occasionally until warmed through. This typically takes around 5-7 minutes.
  2. Oven: Preheat the oven to 350°F (175°C). Place the dish in an oven-safe container, cover with foil, and reheat for 10-15 minutes or until heated through.

Recipe wrap-up and conclusion

This Keto Grilled Vegetables recipe is ready to be the star of your dinner table. Isn’t it amazing how a bunch of fresh veggies and homemade pesto can serve so many roles: a tasty snack, a fast dinner for busy nights, or a simple lunch? You can enjoy it hot or cold, and it works great as a main dish or a side.

Frequently asked questions

Absolutely! Feel free to prepare the pesto sauce in advance. Store it in an air-tight container in the refrigerator for up to 5 days. Give it a good stir before using it.

Yes, you can definitely grill the vegetables on an outdoor grill if you prefer that smoky flavor. Just follow the exact grilling instructions and adjust the cooking time as necessary.

They must be tender with a slight crispness and have char marks and vibrant colors.

Absolutely! While homemade pesto sauce is delicious, using store-bought pesto sauce is perfectly fine too. Check the label for the carb count.

If you don’t want to grill the vegetables, you can bake them in the air fryer. First, season them with salt, black pepper, and garlic powder. Bake at 180°C/355°F for about 18 mins. You will have to turn the veggies halfway for even cooking.

📖 Recipe

Keto Grilled Vegetables with Pesto.

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Keto Grilled Vegetables

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Quick and flavorful Keto Grilled Vegetables with Mediterranean-inspired pesto sauce.
Course Main Course, Side Dish
Cuisine Mediterranean
Keyword 30-minute, easy, grilled vegetables, low carb, pesto
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 15 minutes
Servings 2
Calories 675kcal

Ingredients

Grilled vegetables

  • 1 red bell pepper
  • 1 yellow bell pepper
  • 1 zucchini
  • 1 summer squash
  • ½ lb green flat beans
  • 4 tablespoons olive oil
  • 5 ounces fresh mozzarella
  • 4 tablespoons pesto sauce homemade or store-bought

For pesto sauce

  • 2 cups of fresh basil
  • 3 tablespoons Parmesan cheese
  • 3 tablespoons pine nuts
  • Juice of ½ lemon freshly squeezed
  • 2 garlic cloves
  • ¼ cup olive oil
  • Sea salt to taste

Instructions

Prepare pesto sauce

  • Place the basil leaves, pine nuts, Parmesan cheese, garlic, salt, and pepper into a blender or food processor.
  • Pulse all the ingredients until they are roughly chopped.
  • Gradually pour in the olive oil while continuing to pulse. Stop when the mixture transforms into a rich, creamy paste.
  • Transfer it to a bowl and set aside.

Grill vegetables

  • Preheat a grill pan over medium-high heat on the stovetop. Add in the olive oil.
  • Lay the bell pepper slices onto the pan. Grill each side for about 3-4 minutes and only turn when the when grill marks appear.
  • Time for the zucchini and summer squash! Grill them for about 2-3 minutes on each side or until grill marks appear.
  • Remove them and place green flat beans for 2-3 minutes per side.

Finishing touch

  • Transfer all the grilled veggies to a large bowl.
  • Add 4 tablespoons of your homemade pesto sauce and toss until all pieces are well coated.
  • Top the mixture with mini mozzarella balls. Finally, your grilled vegetable with pesto and mozzarella is ready. Bon appétit!

Video

Nutrition

Calories: 675kcal | Carbohydrates: 26g | Protein: 23g | Fat: 56g | Saturated Fat: 15g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 25g | Cholesterol: 58mg | Sodium: 746mg | Potassium: 1058mg | Fiber: 7g | Sugar: 12g | Vitamin A: 4240IU | Vitamin C: 233mg | Calcium: 490mg | Iron: 3mg

The post Keto Grilled Vegetables with Pesto appeared first on Cast Iron Keto.

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