Grilled vegetable sauce
Roasted vegetables give the sauce fiber and volume, while olive oil adds richness without heavy dairy. Lime and herbs keep it fresh and make it useful both as a dip and as a dressing. It is a practical vegetable keto sauce for meat and grilled dishes.
Roast zucchini (100 g), eggplant (210 g), onion (35 g), tomato (70 g), garlic (20 g), and bell pepper (70 g) at 220 C for 25-30 minutes until tender. Cool the vegetables and chop them finely with a knife.
Add cilantro (8 g), parsley (10 g), olive oil (35 g), lime juice (10 g), salt (4 g), and black pepper (1 g). Mix well and chill before serving with meat, fish, or vegetables.
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