Low Sodium Grilled Veggie Medley
Elevate your meals with this vibrant, heart-healthy **Low Sodium Grilled Veggie Medley**, a flavorful and nutritious dish packed with fresh produce and Mediterranean-inspired seasonings. Perfectly charred zucchini, yellow squash, red bell peppers, red onions, and cherry tomatoes are tossed in a light drizzle of olive oil, garlic powder, black pepper, and dried oregano, then finished with a bright splash of lemon juice and fragrant basil. This simple yet satisfying recipe is ideal for those looking to reduce sodium intake without sacrificing taste, offering bold grilled flavors in just 35 minutes. Serve it as a side dish alongside your favorite proteins or relish it as a standalone vegetarian main — a must-try for summer grilling and clean eating! Keywords: low sodium recipe, grilled vegetables, healthy side dish, vegetarian grilling recipes, low sodium vegetarian dish.
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Recipe Information
Ingredients
- 2 medium Zucchini
- 2 medium Yellow squash
- 1 large Red bell pepper
- 1 large Red onion
- 1 pint Cherry tomatoes
- 3 tablespoons Olive oil
- 1 teaspoon Garlic powder
- 0.5 teaspoon Black pepper
- 1 teaspoon Dried oregano
- 2 tablespoons Lemon juice
- 0.25 cup Fresh basil leaves
Instructions
Start by preheating your grill to medium-high heat.
Slice the zucchini and yellow squash into 1/4 inch rounds or half-moons, depending on size. Core the red bell pepper and cut into 1-inch pieces. Peel and slice the red onion into 1/2 inch thick rounds.
In a large mixing bowl, combine the sliced zucchini, yellow squash, red bell pepper pieces, red onion slices, and whole cherry tomatoes.
Drizzle the olive oil over the vegetables, then sprinkle the garlic powder, black pepper, and dried oregano. Toss everything together until the vegetables are well-coated with the oil and seasonings.
Transfer the seasoned vegetables into a grill basket for easier handling over the grill.
Place the grill basket on the preheated grill. Cook the vegetables for about 20 minutes, tossing occasionally, until they are tender and have developed grill marks.
Once done, remove the vegetables from the grill and transfer them back to the mixing bowl.
Add the lemon juice to the grilled vegetables, toss until evenly combined.
Chop the fresh basil leaves and add them to the vegetables just before serving. Toss one final time.
Serve warm as a side dish or enjoy as a vegetarian main dish. Perfect with grilled meats or on its own!
Nutrition Facts
Calories |
775 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.7 g | 59% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3768 mg | 164% | |
| Total Carbohydrate | 84.9 g | 31% | |
| Dietary Fiber | 17.5 g | 62% | |
| Total Sugars | 59.0 g | ||
| Protein | 14.7 g | 29% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 252 mg | 19% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 3077 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.
