Low Sodium Grilled Vegetable Medley
Elevate your summer grilling game with this vibrant Low Sodium Grilled Vegetable Medley, a heart-healthy and flavor-packed side dish perfect for any occasion. Featuring a colorful array of zucchini, bell peppers, asparagus, red onion, and juicy cherry tomatoes, these vegetables are marinated in a zesty blend of extra virgin olive oil, balsamic vinegar, garlic powder, and dried oregano, ensuring bold flavor without the added salt. Finished with fresh basil and a tangy squeeze of lemon juice, this recipe highlights effortless grilling techniques that bring out the natural sweetness and smoky char of the produce. Ready in just 35 minutes, it’s an easy, nutritious addition to your table that pairs beautifully with grilled protein or can stand alone as a satisfying vegetarian option. Healthy, low sodium, and absolutely delicious—this grilled vegetable medley is a feast for both the eyes and palate!
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Recipe Information
Ingredients
- 2 medium Zucchini
- 1 large Red bell pepper
- 1 large Yellow bell pepper
- 1 medium Red onion
- 10 pieces Asparagus spears
- 1 pint Cherry tomatoes
- 3 tablespoons Extra virgin olive oil
- 2 tablespoons Balsamic vinegar
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Black pepper
- 1 teaspoon Dried oregano
- 0.25 cup Fresh basil leaves
- 1 medium Lemon
Instructions
Preheat your grill to medium-high heat.
Wash and trim the zucchini. Slice them diagonally into 1/4-inch thick pieces.
Core the red and yellow bell peppers and cut them into thick strips.
Peel the red onion and slice it into rounds about 1/4-inch thick.
Rinse the asparagus and snap off the tough ends.
Wash the cherry tomatoes and set aside.
In a large bowl, combine the olive oil, balsamic vinegar, garlic powder, black pepper, and dried oregano. Whisk together to create the marinade.
Add the sliced zucchini, bell peppers, red onion, asparagus, and cherry tomatoes to the bowl. Toss the vegetables to ensure they are evenly coated with the marinade.
Carefully place the vegetables on the grill. Grill for about 3-4 minutes on each side until they have nice grill marks and are tender-crisp. Cherry tomatoes may need less time, about 2 minutes.
Remove the grilled vegetables from the grill and transfer them to a serving platter.
Chop the fresh basil leaves and sprinkle them over the grilled vegetables.
Cut the lemon in half and squeeze fresh juice over the vegetables before serving.
Serve the low sodium grilled vegetable medley warm as a healthy side dish.
Nutrition Facts
Calories |
795 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.2 g | 58% | |
| Saturated Fat | 6.7 g | 34% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3772 mg | 164% | |
| Total Carbohydrate | 95.1 g | 35% | |
| Dietary Fiber | 19.7 g | 70% | |
| Total Sugars | 53.5 g | ||
| Protein | 16.3 g | 33% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 231 mg | 18% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 3033 mg | 65% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
