Low Sodium Grilled Vegetable Medley

Bright, fresh, and bursting with flavor, this Low Sodium Grilled Vegetable Medley is the perfect healthy side dish for any meal. Featuring a colorful array of zucchini, bell peppers, red onion, asparagus, and cherry tomatoes, this recipe embraces the natural sweetness of garden-fresh produce enhanced by a light marinade of extra virgin olive oil, balsamic vinegar, garlic powder, and dried oregano. Grilled to tender perfection with just a hint of smokiness, these vegetables are topped with fresh basil and a squeeze of vibrant lemon juice for a final zesty touch. Quick to prepare and packed with nutrients, this dish is ideal for those seeking a heart-healthy, low sodium recipe that doesn’t compromise on taste. Perfect for summer barbecues or an easy weeknight dinner, this medley is as versatile as it is delicious.

Nutriscore Rating: 77/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

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

Directions

Step 1

Preheat your grill to medium-high heat.

Step 2

Wash and trim the zucchini. Slice them diagonally into 1/4-inch thick pieces.

Step 3

Core the red and yellow bell peppers and cut them into thick strips.

Step 4

Peel the red onion and slice it into rounds about 1/4-inch thick.

Step 5

Rinse the asparagus and snap off the tough ends.

Step 6

Wash the cherry tomatoes and set aside.

Step 7

In a large bowl, combine the olive oil, balsamic vinegar, garlic powder, black pepper, and dried oregano. Whisk together to create the marinade.

Step 8

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.

Step 9

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.

Step 10

Remove the grilled vegetables from the grill and transfer them to a serving platter.

Step 11

Chop the fresh basil leaves and sprinkle them over the grilled vegetables.

Step 12

Cut the lemon in half and squeeze fresh juice over the vegetables before serving.

Step 13

Serve the low sodium grilled vegetable medley warm as a healthy side dish.

Nutrition Facts

Serving size	(1480.4g)

Amount per serving	% Daily Value*
Calories	794.6

Total Fat 45.2g	0%
Saturated Fat 6.7g	0%
Polyunsaturated Fat 0.3g
Cholesterol 0mg	0%
Sodium 3771.9mg	0%
Total Carbohydrate 95.1g	0%
Dietary Fiber 19.7g	0%
Total Sugars 53.5g
Protein 16.3g	0%

Vitamin D 0IU	0%
Calcium 231.4mg	0%
Iron 8.0mg	0%
Potassium 3032.9mg	0%

*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.

Source of Calories

Fat: 47.7%

Protein: 7.6%

Carbs: 44.6%