It’s a commonly held belief that those on the keto diet can’t enjoy are really full plate of vegetables. With this simple but mouth wateringly satisfying dish, we dispel that idea for good. The most keto-friendly of all vegetables is broccoli rabe—a full pound contains less than 2 grams of net carbs. So naturally we turned to broccoli rabe for this recipe, grilling it to pick up some toasty char that balanced its strangely pleasing bitterness.

We contrasted its vegetal quality with the creamy center and sweet-savory exterior of grilled eggplant, and tied the two vegetables together with an herby pistachio-tarragon pesto, purposely leaving it chunky for its satisfying crunch. We grilled a lemon too; it contributed a caramelized citrus tang. We finished the dish with a fresh sliced jalapeño—its green, fresh heat mimicked hot Italian pepperoncini which are not widely available. Some sweet, creamy burrata served with the vegetables turned a beautiful plate into a full meal. You can substitute fresh mozzarella for the burrata. You should have about 12 ounces broccoli rabe after trimming.

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Instructions :

  1. Trim and discard bottom 1 inch of broccoli rabe stems. Wash broccoli rabe with cold water, then dry with clean dish towel.
    2A. For a charcoal grill Open bottom vent completely. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.
    2B. For a gas grill Turn all burners to high, cover, and heat grill until nhot, about 15 minutes. Turn all burners to medium-high.
  2. Clean and oil cooking grate. Toss broccoli rabe with 2 tablespoons oil and ¼ teaspoon salt. Brush eggplant with remaining ¼ cup oil and sprinkle with remaining ¼ teaspoon salt. Arrange eggplant and lemon cut side down on grill and cook, turning as needed, until eggplant is tender and lightly browned and lemon is lightly charred, 8 to 10 minutes. Transfer eggplant and lemon to platter as they finish cooking and tent with aluminum foil.
  3. Arrange broccoli rabe on grill and cook, turning as needed, until tender and lightly charred, 8 to 10 minutes; transfer to platter with eggplant.
  4. Place burrata on plate and cut into 4 pieces, collecting creamy liquid. Arrange vegetables evenly on individual plates and top with burrata, pesto, tarragon, pistachios, and jalapeño, if using. Serve with grilled lemon.
Grilled Vegetable Plate With Burrata

Grilled Vegetable Plate With Burrata

It’s a commonly held belief that those on the keto diet can’t enjoy are really full plate of vegetables. With this simple but mouth wateringly satisfying dish, we dispel that idea for good. The most keto-friendlyof all vegetables is broccoli rabe—a full pound contains less than 2 grams of net carbs.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine American
Servings 4
Calories 590 kcal

Ingredients
  

  • 1 pound broccoli rabe
  • 1 pound eggplant sliced into ¼-inch thick slices
  • 6 tablespoons extra-virgin olive oil divided
  • ½ teaspoon salt divided
  • 1 lemon quartered
  • 2 4-ounce burrata cheese balls, room temperature
  • 6 tablespoons Pistachio-Tarragon Pesto this page
  • ¼ cup fresh tarragon and/or parsley leaves
  • 2 tablespoons chopped toasted pistachios
  • 1 jalapeño sliced thin (optional)

Instructions
 

  • Trim and discard bottom 1 inch of broccoli rabe stems. Wash broccoli rabe with cold water, then dry with clean dish towel.
  • 2A. For a charcoal grill Open bottom vent completely. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.
  • 2B. For a gas grill Turn all burners to high, cover, and heat grill until nhot, about 15 minutes. Turn all burners to medium-high.
  • Clean and oil cooking grate. Toss broccoli rabe with 2 tablespoons oil and ¼ teaspoon salt. Brush eggplant with remaining ¼ cup oil and sprinkle with remaining ¼ teaspoon salt. Arrange eggplant and lemon cut side down on grill and cook, turning as needed, until eggplant is tender and lightly browned and lemon is lightly charred, 8 to 10 minutes. Transfer eggplant and lemon to platter as they finish cooking and tent with aluminum foil.
  • Arrange broccoli rabe on grill and cook, turning as needed, until tender and lightly charred, 8 to 10 minutes; transfer to platter with eggplant.
  • Place burrata on plate and cut into 4 pieces, collecting creamy liquid. Arrange vegetables evenly on individual plates and top with burrata, pesto, tarragon, pistachios, and jalapeño, if using. Serve with grilled lemon.
Keyword BURRATA AND PISTACHIO-TARRAGON PESTO, Grilled Vegetable Plate With Burrata