Grilled Vegetable Wrap With Balsamic Mayo

Grilled Vegetable Wrap With Balsamic Mayo

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.


  • 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


  • Preheat oven to 450°.
  • Marinate the vegetables in the balsamic vinegar for at least an hour overnight.
  • 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.
  • Roasted Garlic Mayo: slice about ½” off a head of garlic (the pointy end), exposing the cloves, and leaving the skin on.
  • Put the garlic in aluminum foil and drizzle olive oil on top. Cover the garlic with aluminum foil.
  • Roast at 450° for 35-40 minutes, or until tender.
  • Squeeze garlic cloves out, mash with a fork, and mix in vegan mayo.
  • 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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