Grilled Vegetable Wrap With Balsamic Mayo is a gluten-free Balsamic Roasted Vegetable Sandwich that is rich and satisfying. Roasted garlic mayo compliments the roasted vegetables, basil, and balsamic vinegar.
Ingredients
- 1/4 of an eggplant thinly sliced (1 cup sliced)
- 1 red pepper thinly sliced
- 1 large zucchini thinly sliced
- 3/4 cup sliced onion
- 1/3 cup balsamic vinegar
- olive oil
- salt and pepper
- 3 tablespoons chopped basil
- bread or buns – I used Pamela’s Pizza Mix to make gluten-free buns
Roasted Garlic Mayo
- 1 head garlic
- 1 teaspoon olive oil
- 1/4 cup vegan mayo
Instructions
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Preheat oven to 450°.
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Marinate the vegetables in the balsamic vinegar for at least an hour overnight.
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In a baking dish place the marinated veggies. Drizzle olive oil on top. Sprinkle salt and pepper. Bake at 450° for 10-20 minutes, or until tender. Cooking time will depend upon the thickness of the vegetables.
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Roasted Garlic Mayo: slice about ½” off a head of garlic (the pointy end), exposing the cloves, and leaving the skin on.
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Put the garlic in aluminum foil and drizzle olive oil on top. Cover the garlic with aluminum foil.
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Roast at 450° for 35-40 minutes, or until tender.
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Squeeze garlic cloves out, mash with a fork, and mix in vegan mayo.
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Spread garlic mayo on a slice of bread. Layer vegetables on the other slice. Sprinkle chopped basil on top. Top with the other slice of bread.
Nutritional Information
Calories: 435kcal | Carbohydrates: 76g | Protein: 3g | Fat: 12g | Saturated Fat: 1g | Cholesterol: 0mg | Sodium: 811mg | Potassium: 323mg | Fiber: 6g | Sugar: 11g | Vitamin A: 1110IU | Vitamin C: 50.1mg | Calcium: 26mg | Iron: 1.4mg
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