Low Sodium Grilled Vegetables Recipe
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Jump to RecipeThis low sodium grilled vegetables recipe is bright, fresh, and loaded with flavor – all without salt! Enjoy a rainbow of veggies with bell peppers, asparagus, onion, mushrooms, and green beans – with a tasty lemon garlic sauce.
These grilled vegetables make a fantastic summer side dish, and are easy to cook on a cast iron skillet right on the grill!
I love serving these easy veggies alongside our low sodium burger patties, low sodium steaks, or low sodium salmon.
We love grilling all year long (even when it’s snowing!) and no low sodium grill out is complete for us without these tasty veggies. We usually grill up some low sodium grilled chicken or other meat with a salt-free rub, and throw on this wonderful vegetable medley while the grill is hot!
Start by chopping your vegetables, adding some spices and oil, and cooking them on a cast iron grill insert or skillet until tender. They are easy to make, and a fantastic way to get major flavor in your veggies!
Why This Recipe Works
- It’s simple – chop up your veggies, and grill until tender! No complicated steps.
- Home chefs of any skill level can make these.
- This recipe is versatile – swap in any of your favorite veggies you have on hand, we have some great suggestions in the post below!
- Ready in about 10 minutes on the grill.
- It’s great for company – while these veggies don’t have salt, guests can always add it if desired to their own plates.
Ingredients You’ll Need
- Veggies – I love the sweetness of grilled bell peppers, asparagus, hearty mushrooms, and tender asparagus on the grill!
- Lemon – fresh lemon juice adds a nice flavor and acidity to the veggies after cooking.
- Spices – I like using a salt-free steak spice on my veggies, but you can use any blend you prefer.
- Oil – you can use olive oil, sunflower oil, or any other high oliec temprature that is neutral in flavor.
- Garlic – I like adding a few fresh cloves of garlic with the veggies as they go on the grill too!
See the recipe card below for a full list of instructions and ingredient amounts!
Substitutions and Additions
- You can add any additional veggies you enjoy on the grill – try chopped or sliced zucchini or squash, cauliflower, or snap peas for a nice crunch!
- Instead of the steak spice, try other salt-free spice blends for different flavors. You can use low sodium chicken seasoning, low sodium taco seasoning for a spicier version, or let the veggies sit overnight in our low sodium Jamaican jerk marinade!
How To Make This Recipe
Step 1: Chop vegetables into bite-sized pieces, make them consistent so they cook evenly on the grill. Place them in a large mixing bowl.
Step 2: Add spices, oil, and fresh garlic to the vegetables. Toss well to combine.
Step 3: Heat your grill to 350 degrees Fahrenheit. Place a skillet or a cast iron griddle pan on the grill grates. Add the vegetables to the pan.
Step 4: Let vegetables cook for 6-7 minutes, and flip with a spatula to turn over. Cook for an additional 6-7 minutes or until vegetables are tender.
Step 5: Once vegetables are finished cooking and are tender, remove them from the grill. Toss with fresh lemon juice and enjoy hot!
Recipe FAQs and Expert Tips
Grilling a mix of fresh vegetables like bell peppers, mushrooms, onions, or squash are great to cook up on the grill. You can grill up almost any vegetable you prefer, just make sure it’s cook through and tender before serving.
I like using fresh lemon, garlic, and salt-free seasoning blends for low sodium grilling. Some great spice blends include falt-free steak spice, Herbs de Provence, Italian seasoning, and low sodium chicken seasoning!
Absolutely! Toss vegetables with the oil, garlic, spices, and add in the lemon. Cover, refrigerate overnight, and throw on the grill when you are ready.
Serve These Vegetables With
- Low sodium apricot chicken
- Low sodium veggie burgers
- The best low sodium meatloaf
- Low sodium orange glazed chicken
- Low sodium hot honey chicken
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Low Sodium Grilled Vegetables
Equipment
- Cast Iron Pan
- Metal Spatula
Ingredients
- 3 bell peppers chopped, I used red, orange, and yellow
- 1 red onion chopped
- 8 ounces mushrooms halved
- 1 lb asparagus chopped
- 8 ounces green beans ends trimmed
- 1 tablespoon vegetable oil
- 3 cloves garlic minced
- 1 teaspoon salt-free steak spice
- 1 lemon juiced
- ¼ teaspoon black pepper
Instructions
- Step 1: Chop vegetables into bite-sized pieces, make them consistent so they cook evenly on the grill. Place them in a large mixing bowl.
- Step 2: Add spices, oil, and fresh garlic to the vegetables. Toss well to combine.
- Step 3: Heat your grill to 350 degrees Fahrenheit. Place a skillet or a cast iron griddle pan on the grill grates. Add the vegetables to the pan.
- Step 4: Let vegetables cook for 6-7 minutes, and flip with a spatula to turn over. Cook for an additional 6-7 minutes or until vegetables are tender.
- Step 5: Once vegetables are finished cooking and are tender, remove them from the grill. Toss with fresh lemon juice and black pepper and enjoy hot!
Notes
Substitutions and Additions
- You can add any additional veggies you enjoy on the grill – try chopped or sliced zucchini or squash, cauliflower, or snap peas for a nice crunch!
- Instead of the steak spice, try other salt-free spice blends for different flavors. You can use low sodium chicken seasoning, low sodium taco seasoning for a spicier version, or let the veggies sit overnight in our low sodium Jamaican jerk marinade!
Nutrition
*Please note, all nutrition content is estimated based on the ingredients we used, it may vary based on your ingredients. Always check your nutrition labels to verify sodium amounts.
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Just a great combination and use of the vegetables that are plentiful now. So tasty
We used asparagus, green beans, yellow and red peppers, red onion and mushrooms – and grilled them on the griddle outdoors – there was not a veggie left in the bowl. Thanks for this recipe!