Low Sodium Perfectly Grilled Vegetables
Elevate your grilling game with this vibrant and nutritious recipe for Low Sodium Perfectly Grilled Vegetables, ideal for those seeking bold flavors without extra salt. Packed with colorful red bell peppers, zucchini, yellow squash, asparagus, cremini mushrooms, and red onion, these veggies are tossed in a fragrant blend of olive oil, garlic powder, oregano, thyme, and black pepper for a savory herbaceous kick. A touch of fresh lemon zest and juice brightens the dish, making it irresistible. Ready in under 40 minutes, this recipe is perfect for a healthy side dish or a plant-based main course that’s as heart-healthy as it is delicious. Grill to perfection for tender-crisp bites with smoky char marks and serve warm for a crowd-pleasing addition to any meal.
Smart Nutrition Tracking with SnapCalorie
Recipe Information
Ingredients
- 2 whole Red bell peppers
- 2 medium Zucchini
- 2 medium Yellow squash
- 1 bunch Asparagus
- 8 oz Cremini mushrooms
- 1 large Red onion
- 3 tbsp Olive oil
- 1 tsp Garlic powder
- 1 tsp Dried oregano
- 1 tsp Dried thyme
- 0.5 tsp Black pepper
- 1 whole Lemon
Instructions
Preheat your grill to medium-high heat.
Wash all the vegetables thoroughly. Slice red bell peppers into large strips and zucchini and yellow squash into rounds about 1/2 inch thick.
Trim the woody ends off the asparagus and slice the cremini mushrooms in half, retaining their natural shape.
Cut the red onion into wedges, ensuring the layers remain intact for easy grilling.
In a large mixing bowl, combine olive oil, garlic powder, dried oregano, dried thyme, and black pepper. Stir to mix well.
Add the prepared vegetables to the bowl and toss until they are evenly coated with the oil and herb mixture.
Zest the lemon and add the zest to the vegetables, then cut the lemon into wedges.
Place the vegetables on the grill in a single layer. Cook for 5-7 minutes on each side or until they have nice grill marks and are tender-crisp.
Remove the vegetables from the grill and transfer to a serving platter.
Finish with a squeeze of fresh lemon juice over the grilled vegetables before serving. Serve warm.
Nutrition Facts
Calories |
217 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.2 g | 14% | |
| Saturated Fat | 1.6 g | 8% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 18 mg | 1% | |
| Total Carbohydrate | 26.2 g | 10% | |
| Dietary Fiber | 8.5 g | 30% | |
| Total Sugars | 14.4 g | ||
| Protein | 8.0 g | 16% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 102 mg | 8% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 1258 mg | 27% | |
*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.
