35+ Delicious Sunday Low-Sodium Grilling Recipes Try This Weekend

Grilling season is the perfect time to enjoy delicious meals outdoors, but for those watching their sodium intake, traditional grilled recipes can sometimes be a challenge.

Fortunately, low-sodium grilling doesn’t have to mean sacrificing flavor! In this blog, we’ll explore over 35 mouthwatering low-sodium recipes that are perfect for your Sunday grill.

These recipes include a variety of meats, vegetables, and creative sides, all designed to be light on salt but big on taste. Whether you’re cooking for a crowd or preparing a simple meal for yourself, these healthy grilling options will help you maintain a balanced diet without compromising on flavor.

From tender, smoky fish and grilled veggie skewers to zesty salads and herb-infused meats, these low-sodium grilling recipes will inspire your next cookout.

You’ll learn how to infuse dishes with natural flavors from herbs, citrus, and other spices, ensuring that every bite is packed with deliciousness.

So fire up the grill and get ready to try these healthy, flavorful dishes that will leave everyone asking for seconds!

35+ Delicious Sunday Low-Sodium Grilling Recipes Try This Weekend

With the right ingredients and a little creativity, grilling can be both healthy and flavorful. These 35+ Sunday low-sodium grilling recipes show that you don’t need excess salt to create meals that are satisfying and packed with flavor.

By using fresh herbs, spices, and natural flavors like citrus and vinegar, you can elevate your grilling game and enjoy delicious meals while maintaining a healthy, balanced diet.

Whether you’re a seasoned griller or a beginner, these recipes offer a variety of options for everyone. From savory grilled vegetables to succulent seafood and lean proteins, there’s something for every taste preference.

So, next time you fire up the grill, try out these low-sodium options and enjoy a guilt-free, flavorful feast with your family and friends!

Herb-Rubbed Grilled Chicken Breasts

Herb-Rubbed Grilled Chicken Breasts are a flavorful and healthy option for your Sunday grilling. Using fresh herbs and a dash of citrus, this recipe packs a punch without relying on excessive salt. It’s ideal for those seeking a heart-friendly, satisfying main course to complement any spread. Perfect for outdoor barbecues, this dish proves that you can enjoy bold flavors while keeping sodium in check.

Ingredients

• 4 boneless, skinless chicken breasts
• 2 tbsp olive oil
• 1 tbsp garlic powder
• 1 tsp onion powder
• 1 tsp smoked paprika
• 1 tbsp chopped fresh rosemary
• 1 tbsp chopped fresh thyme
• Juice of 1 lemon
• Black pepper to taste

Instructions

1. Preheat your grill to medium-high heat.
2. In a small bowl, mix olive oil, garlic powder, onion powder, smoked paprika, rosemary, thyme, lemon juice, and black pepper.
3. Rub the mixture generously over both sides of the chicken breasts.
4. Place the chicken on the grill and cook for 6-8 minutes per side or until the internal temperature reaches 165°F (74°C).
5. Remove the chicken from the grill and let it rest for 5 minutes before serving.

This Herb-Rubbed Grilled Chicken Breast recipe is a testament to the power of fresh herbs and natural seasonings. It’s juicy, aromatic, and full of vibrant flavors that will leave everyone asking for seconds. Serve it with a fresh salad or grilled vegetables for a complete, guilt-free Sunday meal.

Grilled Balsamic Portobello Mushrooms

Grilled Balsamic Portobello Mushrooms offer a savory, meat-free option that’s rich in umami and perfect for a low-sodium diet. Marinated in a tangy balsamic blend, these mushrooms are ideal as a main dish or a hearty side. Their meaty texture and bold flavor make them a standout dish on any Sunday grill menu.

Ingredients

• 4 large Portobello mushroom caps
• 3 tbsp balsamic vinegar
• 2 tbsp olive oil
• 1 tbsp Dijon mustard (low sodium)
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1 tsp black pepper

Instructions

1. Clean the Portobello mushrooms by gently removing the stems and scraping out the gills.
2. In a bowl, whisk together balsamic vinegar, olive oil, Dijon mustard, garlic, oregano, and black pepper.
3. Place the mushrooms in a shallow dish and pour the marinade over them, ensuring they’re fully coated. Let them marinate for at least 30 minutes.
4. Preheat the grill to medium heat.
5. Place the mushrooms gill-side down on the grill and cook for 5 minutes. Flip and cook for another 5 minutes until tender.
6. Serve immediately as a burger alternative or alongside grilled vegetables.

Grilled Balsamic Portobello Mushrooms are a flavor-packed option that proves plant-based dishes can be just as satisfying as their meaty counterparts. With their robust taste and easy preparation, they’re a surefire way to impress your family and friends on a relaxing Sunday.

Honey-Lime Grilled Shrimp Skewers

These Honey-Lime Grilled Shrimp Skewers are a zesty, sweet, and smoky treat perfect for Sunday grilling. Packed with natural flavors from the lime and honey glaze, this recipe skips the salt without sacrificing taste. Quick to prepare and cook, it’s an excellent option for a light yet indulgent meal.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 2 tbsp honey
• Zest and juice of 1 lime
• 2 tbsp olive oil
• 1 tsp chili powder
• 1 tsp garlic powder
• Black pepper to taste
• Bamboo skewers, soaked in water

Instructions

1. In a bowl, mix honey, lime zest and juice, olive oil, chili powder, garlic powder, and black pepper.
2. Add the shrimp to the bowl and toss to coat evenly. Let it marinate for 15-20 minutes.
3. Preheat your grill to medium heat.
4. Thread the shrimp onto the soaked bamboo skewers.
5. Grill the skewers for 2-3 minutes per side or until the shrimp turn pink and opaque.
6. Serve with lime wedges and fresh herbs for garnish.

Honey-Lime Grilled Shrimp Skewers are a delightful addition to any Sunday barbecue. Their vibrant flavor profile pairs beautifully with fresh sides like coleslaw or quinoa salad. This dish is a quick, low-sodium crowd-pleaser that will make your Sunday cookout unforgettable.

Lemon-Garlic Grilled Salmon Fillets

Lemon-Garlic Grilled Salmon Fillets are a light yet flavorful option for anyone looking to keep their sodium intake in check. The delicate, buttery texture of the salmon is enhanced by the freshness of lemon and the richness of garlic, creating a mouthwatering dish that’s easy to prepare and perfect for any Sunday cookout. This recipe is not only healthy but also packed with omega-3s, making it a nutritious choice for your grilling menu.

Ingredients

• 4 salmon fillets (skin on)
• 3 tbsp olive oil
• 2 tbsp fresh lemon juice
• 2 cloves garlic, minced
• 1 tsp dried thyme
• 1 tsp black pepper
• Lemon wedges for serving

Instructions

1. Preheat your grill to medium-high heat.
2. In a small bowl, whisk together olive oil, lemon juice, garlic, thyme, and black pepper.
3. Brush the salmon fillets with the lemon-garlic mixture on both sides.
4. Place the salmon on the grill, skin-side down, and cook for about 5-6 minutes per side, or until the salmon easily flakes with a fork.
5. Remove from the grill and serve with lemon wedges for added zest.

Lemon-Garlic Grilled Salmon Fillets are a simple, elegant dish that’s bursting with fresh flavors. The combination of lemon and garlic infuses the fish with a burst of zest, making it the perfect healthy meal for a relaxed Sunday. Serve with a side of steamed vegetables or a light salad for a well-rounded, low-sodium feast.

Grilled Vegetable Skewers with Basil Pesto

Grilled Vegetable Skewers with Basil Pesto offer a colorful, nutritious, and incredibly flavorful grilling option for vegetarians and non-vegetarians alike. The vibrant mix of vegetables pairs wonderfully with the aromatic, herbaceous pesto sauce. This dish is not only low in sodium but also packed with essential vitamins and antioxidants, making it a perfect addition to any Sunday grill spread.

Ingredients

• 1 red bell pepper, cut into chunks
• 1 yellow bell pepper, cut into chunks
• 1 zucchini, sliced
• 1 red onion, cut into chunks
• 8 oz cherry tomatoes
• 2 tbsp olive oil
• 1/4 tsp black pepper
• 1/4 tsp garlic powder
• 1/2 cup fresh basil pesto (store-bought or homemade, low-sodium)

Instructions

1. Preheat your grill to medium heat.
2. In a bowl, toss the bell peppers, zucchini, onion, and cherry tomatoes with olive oil, black pepper, and garlic powder.
3. Thread the vegetables onto skewers, alternating the colors and types.
4. Grill the skewers for 6-8 minutes, turning occasionally, until the vegetables are tender and slightly charred.
5. Remove from the grill and drizzle with basil pesto just before serving.

These Grilled Vegetable Skewers with Basil Pesto are the perfect way to highlight the natural sweetness and richness of seasonal vegetables. The pesto adds a wonderful, aromatic finish, making this dish a standout addition to any Sunday meal. It’s healthy, low in sodium, and can be served as a side or a main dish for a lighter, vegetarian option.

Grilled Turkey Burgers with Avocado Salsa

Grilled Turkey Burgers with Avocado Salsa provide a healthier, low-sodium alternative to traditional beef burgers without compromising on flavor. The turkey is lean, high in protein, and when paired with a fresh, creamy avocado salsa, it creates a deliciously satisfying meal. This dish is a great option for a low-sodium yet indulgent Sunday cookout, offering a savory experience with every bite.

Ingredients

• 1 lb ground turkey (preferably lean)
• 1 tbsp olive oil
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1 ripe avocado, diced
• 1/2 cup diced tomatoes
• 1/4 cup chopped cilantro
• 1 tbsp fresh lime juice
• Whole wheat burger buns (optional)

Instructions

1. Preheat the grill to medium-high heat.
2. In a bowl, combine the ground turkey, olive oil, black pepper, garlic powder, and onion powder. Mix well and form the mixture into 4 burger patties.
3. Grill the turkey patties for 5-6 minutes per side, or until the internal temperature reaches 165°F (74°C).
4. While the burgers cook, combine avocado, tomatoes, cilantro, and lime juice in a small bowl to make the avocado salsa.
5. Once the burgers are ready, serve them on whole wheat buns (optional) topped with a generous spoonful of avocado salsa.

Grilled Turkey Burgers with Avocado Salsa are a refreshing twist on the classic burger. The turkey patties are moist and flavorful, and the creamy, zesty avocado salsa elevates the dish to new heights. This low-sodium recipe is perfect for those who want to enjoy a delicious burger without the excess salt, making it a great choice for your Sunday grilling session. Pair it with a side of sweet potato fries or a leafy green salad for a complete meal.

Grilled Mediterranean Chicken Skewers

Grilled Mediterranean Chicken Skewers are a perfect way to enjoy the fresh, bold flavors of the Mediterranean without worrying about excessive sodium. Marinated in a mix of lemon, olive oil, and herbs, these skewers are juicy, flavorful, and light. Served with a side of yogurt or a simple salad, they are a perfect low-sodium dish for your Sunday grill.

Ingredients

• 4 boneless, skinless chicken breasts, cut into cubes
• 3 tbsp olive oil
• 2 tbsp lemon juice
• 1 tsp dried oregano
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/4 tsp black pepper
• 1/4 tsp paprika
• Fresh parsley for garnish (optional)

Instructions

1. Preheat the grill to medium-high heat.
2. In a bowl, mix olive oil, lemon juice, oregano, garlic powder, onion powder, black pepper, and paprika.
3. Add the chicken cubes to the marinade and mix until evenly coated. Marinate for at least 30 minutes.
4. Thread the chicken pieces onto skewers.
5. Grill the chicken skewers for 5-7 minutes per side, or until the internal temperature reaches 165°F (74°C).
6. Remove from the grill and garnish with fresh parsley before serving.

Grilled Mediterranean Chicken Skewers bring together a combination of fresh herbs and tangy lemon for a satisfying meal that’s both flavorful and low in sodium. This dish is not only delicious but also versatile, allowing you to serve it with a variety of sides such as a cucumber salad or pita bread. Perfect for your Sunday cookout, it’s a healthy and flavorful option everyone can enjoy.

Grilled Citrus-Tomato Shrimp Tacos

Grilled Citrus-Tomato Shrimp Tacos are a refreshing and light alternative to traditional tacos, featuring succulent shrimp and a citrusy tomato salsa. The combination of grilled shrimp with a tangy-sweet topping makes this a delicious, low-sodium option for taco lovers. It’s perfect for a Sunday dinner or lunch, offering bright, zesty flavors that everyone will enjoy.

Ingredients

• 1 lb medium shrimp, peeled and deveined
• 1 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp cumin
• 1/4 tsp black pepper
• Juice and zest of 1 orange
• Juice of 1 lime
• 1 cup cherry tomatoes, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup chopped cilantro
• 4 small corn tortillas

Instructions

1. Preheat the grill to medium heat.
2. In a bowl, toss the shrimp with olive oil, chili powder, cumin, black pepper, orange juice, and lime juice. Let it marinate for 15 minutes.
3. Grill the shrimp for about 2-3 minutes per side, or until they are pink and opaque.
4. While the shrimp are grilling, combine the diced tomatoes, red onion, and cilantro in a small bowl. Add the zest of the orange and a little extra lime juice, if desired, to make the salsa.
5. Warm the corn tortillas on the grill for about 1 minute, then top with the grilled shrimp and tomato salsa.
6. Serve with a squeeze of lime and a sprinkle of cilantro.

Grilled Citrus-Tomato Shrimp Tacos are a light, flavorful, and low-sodium option that’s perfect for a relaxed Sunday meal. The tangy citrus shrimp paired with the fresh, zesty salsa creates a delightful balance of flavors. These tacos are an excellent alternative to heavy, salty traditional taco fillings and will quickly become a favorite for taco night or a barbecue.

Grilled Sweet Potato and Black Bean Salad

Grilled Sweet Potato and Black Bean Salad is a wholesome, nutrient-packed side dish that is both filling and low in sodium. The smoky sweetness of grilled sweet potatoes pairs perfectly with the earthiness of black beans and a refreshing citrus dressing. This salad is vibrant, hearty, and makes a great addition to any Sunday grill meal or as a standalone vegetarian option.

Ingredients

• 2 medium sweet potatoes, peeled and cut into cubes
• 1 tbsp olive oil
• 1/4 tsp black pepper
• 1/2 tsp smoked paprika
• 1 cup canned black beans, drained and rinsed
• 1/4 cup chopped red onion
• 1/4 cup chopped cilantro
• Juice of 1 lime
• 2 tbsp olive oil (for dressing)
• 1/4 tsp cumin

Instructions

1. Preheat the grill to medium heat.
2. Toss the sweet potato cubes in olive oil, black pepper, and smoked paprika.
3. Place the sweet potato cubes on the grill and cook for about 10-12 minutes, turning occasionally, until they are tender and have grill marks.
4. In a bowl, combine the grilled sweet potatoes, black beans, red onion, and cilantro.
5. In a separate small bowl, whisk together lime juice, olive oil, and cumin to make the dressing.
6. Pour the dressing over the salad and toss gently to combine.
7. Serve immediately or let it chill for a refreshing cold salad.

Grilled Sweet Potato and Black Bean Salad is a vibrant, satisfying dish that’s both healthy and full of flavor. The sweetness of the potatoes is perfectly balanced with the smoky paprika and citrus dressing, creating a filling and nutritious low-sodium option. This salad can be served as a hearty side or a main dish for vegetarians, and it pairs wonderfully with grilled meats or as a standalone salad for a light yet fulfilling meal.

Grilled Herb-Crusted Tofu Steaks

Grilled Herb-Crusted Tofu Steaks offer a hearty and flavorful vegetarian option that’s both low in sodium and rich in plant-based protein. Marinated in a blend of fresh herbs and spices, these tofu steaks are grilled to perfection, delivering a satisfying texture and savory taste. Whether you’re a vegetarian or just looking to reduce your sodium intake, this dish is a great addition to any Sunday grill session.

Ingredients

• 1 block firm tofu, drained and pressed
• 2 tbsp olive oil
• 1 tbsp fresh lemon juice
• 1 tsp dried rosemary
• 1 tsp dried thyme
• 1/2 tsp garlic powder
• 1/4 tsp black pepper
• 1/2 tsp smoked paprika
• Fresh parsley for garnish (optional)

Instructions

1. Preheat your grill to medium heat.
2. Slice the tofu into 1-inch thick steaks.
3. In a small bowl, whisk together olive oil, lemon juice, rosemary, thyme, garlic powder, black pepper, and smoked paprika.
4. Brush both sides of the tofu steaks with the herb mixture.
5. Place the tofu steaks on the grill and cook for 4-5 minutes per side, or until golden brown and crisp.
6. Remove from the grill and garnish with fresh parsley before serving.

Grilled Herb-Crusted Tofu Steaks are a perfect way to enjoy plant-based protein without sacrificing flavor. The fresh herbs and smoky paprika create a robust, savory taste, while the tofu’s firm texture makes for a satisfying meal. This low-sodium, vegetarian dish is an excellent addition to your Sunday grilling menu and can be served alongside a variety of grilled vegetables or a light salad.

Grilled Portobello Mushrooms with Balsamic Glaze

Grilled Portobello Mushrooms with Balsamic Glaze are an easy, elegant, and low-sodium dish that brings out the earthy flavors of the mushrooms, enhanced by the tangy sweetness of balsamic vinegar. This vegetarian-friendly dish is simple to prepare and makes a great side or even a main course for a Sunday grill. The balsamic glaze adds depth, making the mushrooms an irresistible choice.

Ingredients

• 4 large Portobello mushroom caps, stems removed
• 2 tbsp olive oil
• 1/4 tsp black pepper
• 1/2 tsp dried thyme
• 1/2 cup balsamic vinegar
• 1 tbsp honey (optional)
• Fresh basil for garnish (optional)

Instructions

1. Preheat the grill to medium-high heat.
2. Brush both sides of the mushroom caps with olive oil and season with black pepper and dried thyme.
3. Grill the mushrooms, gill-side down, for 4-5 minutes, then flip and grill for an additional 4-5 minutes until tender.
4. While the mushrooms grill, bring balsamic vinegar and honey (if using) to a simmer in a small saucepan. Reduce until the glaze thickens, about 5-7 minutes.
5. Drizzle the balsamic glaze over the grilled mushrooms and garnish with fresh basil before serving.

Grilled Portobello Mushrooms with Balsamic Glaze are an ideal low-sodium dish that brings out the best of earthy, umami flavors. The balsamic glaze adds a perfect touch of sweetness and tang, complementing the rich taste of the mushrooms. Whether served as a main or a side, this dish is perfect for a simple yet sophisticated Sunday grilling experience.

Grilled Zucchini and Corn Salad

Grilled Zucchini and Corn Salad is a fresh, healthy, and low-sodium dish that combines the smoky flavors of grilled zucchini and sweet corn with a zesty dressing. It’s a light, refreshing salad that works beautifully as a side dish for your Sunday grill, packed with fiber, vitamins, and antioxidants. This salad is also vegetarian and can be made ahead for easy meal prep.

Ingredients

• 2 medium zucchinis, sliced into rounds
• 2 ears of corn, husked
• 1 tbsp olive oil
• 1/4 tsp black pepper
• 1/4 tsp garlic powder
• 1/4 cup chopped red onion
• 1/4 cup chopped fresh cilantro
• 2 tbsp fresh lime juice
• 1 tbsp olive oil (for dressing)
• 1/4 tsp cumin

Instructions

1. Preheat the grill to medium heat.
2. Brush the zucchini slices and corn with olive oil and season with black pepper and garlic powder.
3. Grill the zucchini for 2-3 minutes per side until tender and lightly charred. Grill the corn for 8-10 minutes, turning occasionally, until charred.
4. Remove the vegetables from the grill and cut the corn kernels off the cob.
5. In a large bowl, combine the grilled zucchini, corn kernels, red onion, and cilantro.
6. In a small bowl, whisk together lime juice, olive oil, and cumin. Pour over the salad and toss gently to combine.
7. Serve immediately or refrigerate for a chilled salad.

Grilled Zucchini and Corn Salad is a simple yet flavorful low-sodium dish that perfectly complements any grilled meats or can stand alone as a vibrant vegetarian option. The smoky zucchini and sweet corn, paired with the zesty lime dressing, offer a refreshing contrast of flavors. This dish is an excellent choice for a Sunday grill, providing a healthy, light side that everyone will enjoy.

Grilled Lemon-Garlic Salmon

Grilled Lemon-Garlic Salmon is a light and flavorful dish that pairs perfectly with any grilled sides. Marinated in a simple lemon-garlic mixture, this salmon is tender, juicy, and subtly infused with refreshing citrus and aromatic garlic. It’s a quick and easy low-sodium recipe that’s ideal for a Sunday dinner and packed with healthy omega-3 fatty acids.

Ingredients

• 4 salmon fillets (6 oz each)
• 2 tbsp olive oil
• 1 tbsp fresh lemon juice
• 2 garlic cloves, minced
• 1/4 tsp black pepper
• 1/4 tsp dried oregano
• Lemon slices for garnish (optional)

Instructions

1. Preheat the grill to medium-high heat.
2. In a small bowl, mix olive oil, lemon juice, garlic, black pepper, and oregano.
3. Brush the salmon fillets with the lemon-garlic mixture. Let them marinate for 15-20 minutes.
4. Place the salmon fillets skin-side down on the grill. Grill for about 4-5 minutes per side, or until the salmon is opaque and flakes easily with a fork.
5. Remove from the grill and garnish with lemon slices. Serve immediately.

Grilled Lemon-Garlic Salmon is a flavorful, light, and heart-healthy dish that’s incredibly simple to prepare. The lemon and garlic marinade adds depth without the need for salt, allowing the natural flavors of the salmon to shine through. It’s a perfect low-sodium recipe for a Sunday grill and pairs well with grilled vegetables or a light salad for a complete, satisfying meal.

Grilled Asparagus with Balsamic Vinegar

Grilled Asparagus with Balsamic Vinegar is a delicious and easy-to-make side dish that’s both low-sodium and packed with nutrients. The smoky flavor from the grill combined with the tangy sweetness of balsamic vinegar elevates this simple vegetable into something truly special. It’s the perfect side to accompany grilled meats or as a light vegetarian option on a Sunday evening.

Ingredients

• 1 bunch fresh asparagus, trimmed
• 1 tbsp olive oil
• 1/4 tsp black pepper
• 2 tbsp balsamic vinegar
• 1 tsp honey (optional)
• Fresh Parmesan for garnish (optional)

Instructions

1. Preheat the grill to medium-high heat.
2. Drizzle the asparagus with olive oil and sprinkle with black pepper.
3. Grill the asparagus for 4-6 minutes, turning occasionally, until tender and slightly charred.
4. While the asparagus grills, whisk together balsamic vinegar and honey (if using) in a small bowl.
5. Once the asparagus is grilled, drizzle the balsamic mixture over the top and garnish with fresh Parmesan, if desired.
6. Serve immediately.

Grilled Asparagus with Balsamic Vinegar is a quick, healthy, and flavorful side that requires minimal ingredients. The smoky asparagus perfectly complements the sweet and tangy balsamic glaze, making it a versatile low-sodium dish. It’s a great addition to any grilled meal and an excellent way to enjoy a nutrient-packed vegetable.

Grilled Veggie Skewers with Pesto

Grilled Veggie Skewers with Pesto offer a colorful and nutritious option for a low-sodium Sunday barbecue. The combination of grilled vegetables like zucchini, bell peppers, and mushrooms, coated in a fresh basil pesto, creates a satisfying and flavor-packed dish. The pesto adds richness and depth, while the grilling imparts a smoky, charred flavor to the veggies.

Ingredients

• 2 zucchinis, sliced into rounds
• 1 red bell pepper, cut into chunks
• 1 yellow bell pepper, cut into chunks
• 8 oz mushrooms, halved
• 1 tbsp olive oil
• 1/4 tsp black pepper
• 1/2 cup fresh basil
• 1 tbsp pine nuts
• 2 tbsp olive oil (for pesto)
• 1 tbsp lemon juice
• 1/4 cup grated Parmesan (optional)

Instructions

1. Preheat the grill to medium-high heat.
2. Thread the zucchini, bell peppers, and mushrooms onto skewers. Drizzle with olive oil and sprinkle with black pepper.
3. Grill the vegetable skewers for 4-5 minutes per side, or until they are tender and lightly charred.
4. While the veggies grill, make the pesto by blending basil, pine nuts, olive oil, lemon juice, and Parmesan (if using) in a food processor. Blend until smooth.
5. Once the veggies are grilled, drizzle the pesto over the skewers and serve immediately.

Grilled Veggie Skewers with Pesto are a perfect low-sodium dish that celebrates the flavors of fresh, seasonal vegetables. The smoky grilled vegetables paired with the rich and aromatic pesto make this a satisfying and healthy dish for any Sunday grilling session. Whether served as a side or a main, these skewers offer a burst of flavor in every bite.

Note: More recipes are coming soon!