Low-Sodium Grilled Veggie Skewers

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-04 · Updated 2026-04-04

Colorful vegetable skewers grilled to perfection with a hint of rosemary, using minimal salt for a clean, fresh flavor. This mediterranean-inspired grilling (low-sodium) ready in about 25 minutes pairs cut into 1-inch chunks zucchini, cut into 1-inch pieces bell peppers, cut into 1-inch chunks red onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 110 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2, cut into 1-inch chunks zucchini
• 2, cut into 1-inch pieces bell peppers
• 1, cut into 1-inch chunks red onion
• 1 cup cherry tomatoes
• 2 tbsp olive oil
• 1 tsp dried rosemary
• 1/2 tsp garlic powder
• 1/4 tsp black pepper

Instructions

1. Step 1: Thread 2 zucchini chunks, 2 bell pepper pieces, 1 red onion chunk, and 5 cherry tomatoes onto 8 skewers, alternating vegetables.
2. Step 2: Whisk 2 tbsp olive oil, 1 tsp dried rosemary, 1/2 tsp garlic powder, and 1/4 tsp black pepper in a bowl. Brush mixture over skewers, ensuring even coating.
3. Step 3: Preheat grill to medium-high. Grill skewers for 8-10 minutes, turning every 2 minutes, until vegetables are tender-crisp and slightly charred at the edges.