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.
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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