Easy Grilled Vegetables & Garlic Tahini Sauce – Healthy Meatless Dinner Or Side Dish!

Whether you are in the mood for a meatless dinner or looking for a grilled side dish, these easy grilled vegetables with garlic tahini sauce are a flavorful low carb dish for you to try.

You might also like this low carb hibachi steak & vegetables recipe!

I was really in the mood for some grilled vegetables the other day and thought how they would be good with a dip or sauce to make it more like a meal. So I came up with these easy grilled vegetables with garlic tahini sauce.

I cut the vegetables so they were thicker, like a veggie steak, so they would be easier to grill. Then I topped them with a garlic tahini sauce which is like a flavorful hummus sauce without the chick peas. It goes great with the veggies. Not only is this a healthy meal it pretty low carb as the whole platter has only 26.8g net carbs!

I used a colorful variety of vegetables because they happen to be my favorites and many came from our garden.

I ended up grilling bell peppers, zucchini, mushrooms, red onions, tomatoes, poblano peppers, eggplant and banana peppers.

I tried to cut the vegetables so they would stand up well to the grilling. I cut the zucchini, eggplant and red onions into thick slices. The peppers and tomato I just cut in half and the mushrooms I put in a skewer so I could keep them whole.

I crushed some garlic and mixed it with olive oil and brushed the vegetables on both sides. Then I grilled them on a medium low setting for about 10 minutes until they where cooked through.

Some vegetables will cook faster than others so just take them off the grill as they are done.

I made a kale salad with lemony tahini dressing which is the basis for this sauce. For this version I used olive oil, lemon juice, nutritional yeast, tahini and garlic. Just put everything in the food processor until nice and creamy.

If you want to try some other sauces with your grill vegetables I think the following keto sauces would be great to try.

• creamy poblano sauce
• peanut dipping sauce
• creamy herb sauce
• tomato bacon jam
• hibachi yum yum or ginger sauces
• avocado lime dipping sauce
• roasted red pepper sauce

• Try to cut the veggies into thick slices and large pieces for grilling so that they will be easier to handle. Some will work easier than others.
• If you don’t care for tahini dressing try one of the many other low carb sauces suggested in the post.
• If you have leftovers, chop the vegetables and use int a salad, low carb flatbread or with cauliflower rice.

Well if you too have a lot of veggies from your garden, give this recipe a try. You will be surprised how filling and delicious a simple vegetarian dinner can be.

The nutritional information for 1 serving of this recipe based on my nutritional calculator (Lose It App):
111 cals / 7.3g fat / 10.5g carbs / 3.8g fiber / 3.4g protein = 6.7g net carbs

The nutritional information for 1 tablespoon of tahini sauce is:
62 cals / 6.1g fat / 1.2g carbs / 0.3g fiber / 1.1g protein = 0.9g net carbs

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Easy Grilled Vegetables & Garlic Tahini Sauce

Yield: 4

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Whether you are in the mood for a meatless dinner or looking for a grilled side dish, these easy grilled vegetables with garlic tahini sauce is a flavorful low carb dish for you.

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Ingredients

• 2 tablespoons olive oil 
• 2 cloves of garlic, crushed
• ½ green and ½ yellow zucchini sliced thickly
• 1 tomato cut in half
• 10 whole mushrooms
• 1 sweet bell pepper cut in half
• 1 poblano pepper cut in half
• 1 banna pepper cut in half
• 1 small eggplant cut in thick slices

Garlic Tahini Sauce

• 2 cloves of garlic
• ¼ cup olive oil
• ¼ cup lemon juice 
• 2 tablespoons nutritional yeast**
• ¼ cup tahini paste
• ¼ cup water
• ½ teaspoon salt

Instructions

1. Cut the zucchini and eggplant into thick slices lenghtwise. Cut the red onion into thick slices and the tomato and peppers in half. Lastly place the whole mushrooms on a skewer.
2. Mix the 2 cloves of crushed garlic with olive oil and then brush over both sides of the vegetables.
3. Grill over medium low heat for about 10 minutes until the vegetables are done to your liking. Try not to flip them too much as they might be hard to handle. Take the cooked vegetables off as some cook faster than others.
4. To make the tahini sauce, add all the ingredients to a food processor and pulse until nice and creamy.
5. Use the sauce on top or as a dipping sauce.
6. Note if you don't have nutritional yeast for the sauce you can substitute parmesan cheese.

Notes

Recipe Notes and Tips

• Try to keep the veggies rather thick slices and large pieces for grilling so that they will be easier to handle. Some will work easier than others.
• If you don’t care for tahini dressing try one of the many other low carb sauces suggested in the post.
• If you have leftovers, chop the vegetables and use for salad, low carb flatbread or with cauliflower rice.

The nutritional information for 1 serving of this recipe based on my nutritional calculator (Lose It App):
111 cals / 7.3g fat / 10.5g carbs / 3.8g fiber / 3.4g protein = 6.7g net carbs

The nutritional information for 1 tablespoon of tahini sauce is:
62 cals / 6.1g fat / 1.2g carbs / 0.3g fiber / 1.1g protein = 0.9g net carbs

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Cuisinart DLC-2ABC Mini Prep Plus Food Processor Brushed Chrome and Nickel
• 
  Baron's Pure Tahini Sesame Paste | Rich Creamy Taste for Hummus, Dips & Baba Ghanoush | Kosher, All-Natural, Keto-Friendly Ground Seeds | Vegan, Non-GMO, Gluten- & Peanut-Free | 2 Jars of 16 Oz.
• 
  Bragg's Nutritional Yeast 4.5oz 2 Pack
• 
  Jackie's Kitchen Minced Garlic in Water, 8 Ounce
• 
  Realemon 100% Lemon Juice, 2.5 oz

Nutrition Information:

Yield: 1 Serving Size: 1
Amount Per Serving: Calories: 173