26 Flavorful Sunday Low Sodium BBQ Recipes You’ll Love

Sunday BBQs are a cherished tradition, a time to gather with friends and family over smoky, sizzling dishes.

But for those watching their sodium intake, traditional BBQ recipes can be a challenge.

The good news is that flavor doesn’t have to come from salt. With the right herbs, spices, marinades, and cooking techniques, you can create meals that are both delicious and heart-healthy.

In this article, we’ve compiled 26 Sunday Low Sodium BBQ Recipes to make your weekends flavorful and guilt-free.

From juicy grilled meats and seafood to vibrant vegetables and even desserts, these recipes prove that low-sodium doesn’t mean low taste.

Whether you’re cooking for yourself, your family, or a crowd, these recipes offer a variety of options that everyone will love.

26 Flavorful Sunday Low Sodium BBQ Recipes You’ll Love

Eating low-sodium doesn’t mean sacrificing flavor, and these 26 Sunday Low Sodium BBQ Recipes prove just that.

By using fresh herbs, spices, citrus, and creative marinades, you can enjoy a weekend BBQ that’s healthy, satisfying, and full of bold flavors.

From smoky grilled meats and fish to vibrant vegetables and even sweet treats, these recipes make it easy to plan a full Sunday spread that everyone can enjoy.

With these ideas, your next Sunday BBQ can be both delicious and heart-healthy—showcasing that low-sodium meals can be just as exciting and flavorful as traditional BBQ fare.

Citrus Herb Grilled Chicken

This low-sodium BBQ chicken is infused with a fresh citrus-herb marinade that brings flavor without relying on salt.

Perfect for a relaxed Sunday cookout, it’s juicy, tender, and vibrant with natural seasonings.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1/4 cup fresh orange juice
• 2 tablespoons fresh lemon juice
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1 teaspoon ground black pepper
• 1 teaspoon dried thyme
• 1/2 teaspoon crushed red pepper flakes (optional)
• Fresh parsley, chopped, for garnish

Instructions:

1. In a medium bowl, whisk together orange juice, lemon juice, olive oil, garlic, paprika, black pepper, thyme, and red pepper flakes.
2. Place chicken breasts in a resealable plastic bag or shallow dish and pour the marinade over them. Refrigerate for at least 1 hour, ideally 3–4 hours.
3. Preheat the grill to medium-high heat. Remove chicken from the marinade, letting excess drip off.
4. Grill chicken for 6–7 minutes per side, or until the internal temperature reaches 165°F (74°C). Avoid overcooking to maintain juiciness.
5. Let chicken rest for 5 minutes before slicing. Garnish with fresh parsley and serve with grilled vegetables or a light salad.

This citrus herb grilled chicken delivers bold flavor without sodium.

The blend of citrus and herbs keeps the meat juicy and aromatic, making it a perfect centerpiece for a low-sodium Sunday BBQ.

Smoky Maple BBQ Ribs

These ribs are tender, smoky, and lightly sweetened with maple syrup.

Using a homemade low-sodium BBQ rub and sauce, this recipe lets you enjoy all the traditional BBQ flavor without excess salt.

Ingredients:

• 2 pounds pork ribs
• 2 tablespoons smoked paprika
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon chili powder
• 2 tablespoons unsweetened apple sauce
• 2 tablespoons pure maple syrup
• 1 tablespoon apple cider vinegar
• 1 teaspoon mustard

Instructions:

1. Preheat oven to 300°F (150°C). Remove the membrane from the ribs for tenderness.
2. In a small bowl, combine smoked paprika, black pepper, garlic powder, onion powder, and chili powder. Rub evenly over the ribs.
3. Wrap ribs tightly in aluminum foil and bake for 2.5 hours until tender.
4. In a saucepan, combine apple sauce, maple syrup, apple cider vinegar, and mustard. Simmer on low heat for 5–7 minutes, stirring occasionally.
5. Preheat the grill to medium heat. Brush ribs with the maple sauce and grill for 5–7 minutes per side until caramelized and slightly charred.
6. Slice ribs and serve with a side of grilled corn or roasted vegetables.

Smoky Maple BBQ Ribs prove that you can enjoy rich, indulgent flavors without salt.

The maple glaze adds just the right sweetness while the homemade rub enhances the natural smokiness of the pork.

Veggie Skewers with Garlic Lemon Glaze

A vibrant medley of vegetables gets a zesty garlic-lemon glaze in this low-sodium BBQ recipe.

These skewers are colorful, healthy, and a perfect complement to any Sunday barbecue spread.

Ingredients:

• 1 red bell pepper, cut into chunks
• 1 yellow bell pepper, cut into chunks
• 1 zucchini, sliced into rounds
• 1 red onion, cut into wedges
• 8–10 cherry tomatoes
• 1/4 cup olive oil
• 2 tablespoons lemon juice
• 3 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon black pepper
• 1/2 teaspoon smoked paprika
• Fresh basil for garnish

Instructions:

1. Preheat the grill to medium-high heat.
2. Thread vegetables onto skewers, alternating colors for a vibrant presentation.
3. In a small bowl, whisk together olive oil, lemon juice, garlic, oregano, black pepper, and smoked paprika.
4. Brush the glaze generously over the skewers.
5. Grill skewers for 10–12 minutes, turning occasionally, until vegetables are tender and slightly charred.
6. Remove from the grill and garnish with fresh basil. Serve immediately.

These garlic lemon veggie skewers are bursting with flavor and color, making them a fantastic low-sodium option for a Sunday BBQ.

The citrusy glaze elevates the natural sweetness of the vegetables without adding salt.

Honey Mustard Grilled Salmon

This low-sodium BBQ salmon features a sweet and tangy honey-mustard glaze.

Perfect for a Sunday family dinner, the fish remains tender and flaky while the glaze adds a subtle, irresistible flavor.

Ingredients:

• 4 salmon fillets (about 6 oz each)
• 2 tablespoons Dijon mustard (low-sodium if possible)
• 1 tablespoon honey
• 1 tablespoon olive oil
• 1 teaspoon lemon zest
• 1/2 teaspoon black pepper
• 1 teaspoon fresh dill, chopped
• Lemon wedges for serving

Instructions:

1. Preheat the grill to medium heat.
2. In a small bowl, whisk together Dijon mustard, honey, olive oil, lemon zest, black pepper, and dill.
3. Brush the glaze over the salmon fillets generously.
4. Place salmon skin-side down on the grill. Cook for 5–6 minutes per side, or until the fish flakes easily with a fork.
5. Remove from grill and let rest for 2–3 minutes. Serve with lemon wedges and a side of grilled asparagus or quinoa salad.

Honey Mustard Grilled Salmon delivers a delicate balance of sweet and tangy flavors without added salt.

It’s light, healthy, and perfect for a relaxing Sunday BBQ.

Spiced Turkey Burgers

These juicy turkey burgers are seasoned with aromatic spices and grilled to perfection.

They’re a flavorful, low-sodium alternative to traditional beef burgers, ideal for a weekend BBQ.

Ingredients:

• 1 pound ground turkey
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1/2 teaspoon black pepper
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 tablespoon olive oil
• Whole-grain buns or lettuce wraps for serving
• Sliced tomato, cucumber, and avocado for toppings

Instructions:

1. In a large bowl, combine ground turkey, onion, garlic, smoked paprika, black pepper, cumin, and oregano. Mix gently until combined.
2. Form mixture into 4 evenly sized patties.
3. Preheat the grill to medium-high heat. Brush patties lightly with olive oil.
4. Grill patties for 5–6 minutes per side, or until fully cooked (internal temperature 165°F / 74°C).
5. Serve on whole-grain buns or lettuce wraps with fresh vegetable toppings.

Spiced Turkey Burgers are hearty, flavorful, and completely low-sodium.

The spice blend enhances the natural taste of turkey, making them a satisfying addition to any Sunday BBQ menu.

Grilled Portobello Mushroom Steaks

Portobello mushrooms are marinated and grilled to create savory, meaty “steaks” that are perfect for a low-sodium Sunday BBQ.

Their rich umami flavor is enhanced with herbs, garlic, and balsamic vinegar.

Ingredients:

• 4 large Portobello mushrooms, stems removed
• 1/4 cup balsamic vinegar
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1/2 teaspoon black pepper
• 1 teaspoon Dijon mustard (optional)
• Fresh rosemary for garnish

Instructions:

1. In a shallow dish, whisk together balsamic vinegar, olive oil, garlic, thyme, black pepper, and Dijon mustard.
2. Add mushrooms and let marinate for 20–30 minutes, turning occasionally.
3. Preheat the grill to medium heat.
4. Grill mushrooms for 5–7 minutes per side until tender and slightly charred.
5. Garnish with fresh rosemary and serve alongside grilled vegetables or a quinoa salad.

Grilled Portobello Mushroom Steaks are hearty, flavorful, and entirely low-sodium.

Their meaty texture and rich flavor make them a delicious vegetarian centerpiece for any Sunday BBQ.

Pineapple Ginger BBQ Chicken Skewers

These chicken skewers are sweet, tangy, and packed with natural flavor from pineapple and fresh ginger.

They are a low-sodium option that brings a tropical twist to your Sunday BBQ.

Ingredients:

• 1 pound boneless, skinless chicken thighs, cut into 1-inch cubes
• 1 cup fresh pineapple chunks
• 2 tablespoons olive oil
• 2 tablespoons freshly grated ginger
• 2 tablespoons honey
• 2 tablespoons lime juice
• 1/2 teaspoon black pepper
• Fresh cilantro for garnish
• Bamboo skewers, soaked in water

Instructions:

1. In a medium bowl, whisk together olive oil, ginger, honey, lime juice, and black pepper.
2. Add chicken cubes and pineapple chunks to the marinade. Toss gently to coat. Let marinate for 30–60 minutes.
3. Thread chicken and pineapple onto soaked bamboo skewers, alternating pieces.
4. Preheat the grill to medium-high heat. Grill skewers for 6–8 minutes per side, turning occasionally, until chicken is cooked through (165°F / 74°C).
5. Garnish with fresh cilantro before serving.

Pineapple Ginger BBQ Chicken Skewers are juicy, flavorful, and low in sodium.

The sweet-tart combination of pineapple and lime brightens the dish, making it a standout for a Sunday BBQ.

Lemon Garlic Grilled Shrimp

These shrimp are marinated in a zesty lemon-garlic mixture and grilled quickly for a flavorful, low-sodium seafood option.

They’re perfect for adding variety to a Sunday BBQ menu.

Ingredients:

• 1 pound large shrimp, peeled and deveined
• 3 tablespoons olive oil
• 3 cloves garlic, minced
• 2 tablespoons fresh lemon juice
• 1 teaspoon lemon zest
• 1/2 teaspoon black pepper
• 1/2 teaspoon smoked paprika (optional)
• Fresh parsley, chopped, for garnish
• Lemon wedges for serving

Instructions:

1. In a small bowl, whisk together olive oil, garlic, lemon juice, lemon zest, black pepper, and smoked paprika.
2. Toss the shrimp in the marinade and let sit for 15–20 minutes.
3. Preheat the grill to medium-high heat. Thread shrimp onto skewers or use a grill basket.
4. Grill shrimp for 2–3 minutes per side, until pink and opaque. Avoid overcooking to keep them tender.
5. Garnish with fresh parsley and serve with lemon wedges.

Lemon Garlic Grilled Shrimp are light, flavorful, and low in sodium.

The citrusy marinade enhances the natural sweetness of the shrimp, making them a quick and elegant addition to your Sunday BBQ.

BBQ Sweet Potato Wedges

These sweet potato wedges are smoky, slightly sweet, and full of flavor without adding salt.

They’re a healthy, low-sodium side that pairs perfectly with any BBQ main dish.

Ingredients:

• 2 large sweet potatoes, cut into wedges
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper (optional)
• Fresh parsley, chopped, for garnish

Instructions:

1. Preheat the grill to medium heat.
2. In a large bowl, toss sweet potato wedges with olive oil, smoked paprika, garlic powder, black pepper, and cayenne pepper.
3. Place wedges on a grill pan or foil sheet. Grill for 15–20 minutes, turning occasionally, until tender and slightly charred.
4. Remove from grill and garnish with chopped parsley. Serve hot.

BBQ Sweet Potato Wedges are smoky, flavorful, and naturally low in sodium. They add a satisfying and nutritious touch to any Sunday BBQ plate.

Balsamic Grilled Flank Steak

This flank steak is marinated in a tangy balsamic and herb mixture, resulting in a tender, flavorful, low-sodium main dish.

It’s perfect for a Sunday BBQ where you want bold flavor without added salt.

Ingredients:

• 1 ½ pounds flank steak
• 1/4 cup balsamic vinegar
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon black pepper
• 1 teaspoon dried rosemary
• 1 teaspoon dried thyme
• 1/2 teaspoon smoked paprika

Instructions:

1. In a medium bowl, whisk together balsamic vinegar, olive oil, garlic, black pepper, rosemary, thyme, and smoked paprika.
2. Place flank steak in a resealable bag or shallow dish and pour marinade over it. Refrigerate for 2–4 hours.
3. Preheat grill to medium-high heat. Remove steak from marinade and pat dry.
4. Grill steak for 5–7 minutes per side for medium-rare, or longer for desired doneness.
5. Let steak rest for 5 minutes before slicing thinly against the grain. Serve with grilled vegetables or a fresh salad.

Balsamic Grilled Flank Steak is rich in flavor and tender, all without added sodium.

The herbs and balsamic vinegar create a deeply satisfying taste perfect for a Sunday BBQ.

BBQ Tofu with Smoky Paprika Glaze

Firm tofu is marinated in a smoky paprika glaze and grilled to perfection.

This low-sodium BBQ recipe is hearty, flavorful, and a fantastic vegetarian option for a Sunday cookout.

Ingredients:

• 1 block (14 oz) firm tofu, pressed and sliced into 1-inch thick slabs
• 2 tablespoons olive oil
• 1 tablespoon apple cider vinegar
• 1 tablespoon maple syrup
• 1 teaspoon smoked paprika
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• Fresh chives for garnish

Instructions:

1. In a small bowl, whisk together olive oil, apple cider vinegar, maple syrup, smoked paprika, black pepper, and garlic powder.
2. Place tofu slabs in a shallow dish and pour the marinade over them. Let sit for 30 minutes.
3. Preheat the grill to medium heat. Brush tofu with remaining marinade and grill for 4–5 minutes per side, until slightly charred and heated through.
4. Garnish with chopped chives and serve with grilled vegetables or quinoa.

BBQ Tofu with Smoky Paprika Glaze is a protein-packed, flavorful, and low-sodium option.

The smoky marinade gives it a meaty richness that will satisfy vegetarians and meat-eaters alike.

Low-Sodium Carolina-Style Pulled Pork

This pulled pork is slow-cooked and coated with a tangy, vinegar-based BBQ sauce that’s completely low in sodium.

It’s tender, juicy, and perfect for a Sunday BBQ sandwich or platter.

Ingredients:

• 2 pounds pork shoulder
• 1/2 cup apple cider vinegar
• 2 tablespoons apple juice
• 2 tablespoons olive oil
• 1 tablespoon honey
• 1 teaspoon smoked paprika
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/4 teaspoon cayenne pepper (optional)
• Whole-grain buns or lettuce wraps for serving

Instructions:

1. In a small bowl, mix apple cider vinegar, apple juice, olive oil, honey, smoked paprika, black pepper, garlic powder, and cayenne pepper.
2. Place pork shoulder in a slow cooker and pour the mixture over it.
3. Cover and cook on low for 6–8 hours, until pork is tender and easily shredded with a fork.
4. Remove pork from the slow cooker, shred with two forks, and return to the sauce. Mix well.
5. Serve on whole-grain buns or lettuce wraps with coleslaw or grilled vegetables.

Low-Sodium Carolina-Style Pulled Pork is tangy, tender, and full of flavor without relying on salt.

This slow-cooked recipe is a satisfying centerpiece for any Sunday BBQ.

Herb-Marinated Grilled Lamb Chops

Tender lamb chops are infused with a fragrant blend of herbs, garlic, and lemon, creating a low-sodium BBQ dish that’s both flavorful and elegant for a Sunday dinner.

Ingredients:

• 8 lamb chops (about 1 inch thick)
• 3 tablespoons olive oil
• 2 tablespoons fresh lemon juice
• 3 cloves garlic, minced
• 1 teaspoon black pepper
• 1 teaspoon fresh rosemary, chopped
• 1 teaspoon fresh thyme, chopped
• Lemon wedges for serving

Instructions:

1. In a small bowl, mix olive oil, lemon juice, garlic, black pepper, rosemary, and thyme.
2. Place lamb chops in a shallow dish and pour the marinade over them. Refrigerate for 1–2 hours.
3. Preheat grill to medium-high heat.
4. Grill lamb chops for 4–5 minutes per side for medium-rare, or longer for desired doneness.
5. Remove from grill and let rest for 5 minutes. Serve with lemon wedges and grilled vegetables.

Herb-Marinated Grilled Lamb Chops are aromatic and tender without added salt.

The combination of fresh herbs and lemon enhances the natural flavor of the lamb, making it a perfect Sunday BBQ treat.

Chipotle Lime Grilled Corn

Sweet corn on the cob gets a smoky, zesty flavor with a chipotle-lime glaze, creating a low-sodium side dish that’s ideal for Sunday BBQs.

Ingredients:

• 4 ears of corn, husked
• 2 tablespoons olive oil
• 1 tablespoon fresh lime juice
• 1/2 teaspoon chipotle powder
• 1/2 teaspoon black pepper
• 1/4 teaspoon smoked paprika
• Fresh cilantro, chopped, for garnish

Instructions:

1. In a small bowl, whisk together olive oil, lime juice, chipotle powder, black pepper, and smoked paprika.
2. Brush corn evenly with the mixture.
3. Preheat grill to medium heat. Grill corn for 10–12 minutes, turning occasionally, until slightly charred and tender.
4. Remove from grill and sprinkle with fresh cilantro before serving.

Chipotle Lime Grilled Corn is smoky, tangy, and naturally low in sodium.

This flavorful side complements any main dish for a Sunday BBQ feast.

Mediterranean Grilled Vegetable Platter

A mix of zucchini, bell peppers, eggplant, and red onions are marinated in olive oil, garlic, and herbs, then grilled to perfection.

This colorful, low-sodium platter is perfect for sharing at a Sunday BBQ.

Ingredients:

• 1 zucchini, sliced into thick rounds
• 1 yellow bell pepper, cut into strips
• 1 red bell pepper, cut into strips
• 1 small eggplant, sliced into rounds
• 1 red onion, sliced into wedges
• 3 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon black pepper
• 1 teaspoon lemon juice
• Fresh basil for garnish

Instructions:

1. In a large bowl, combine olive oil, garlic, oregano, black pepper, and lemon juice.
2. Add vegetables and toss to coat evenly.
3. Preheat grill to medium-high heat. Grill vegetables for 5–7 minutes per side, until tender and slightly charred.
4. Arrange on a platter and garnish with fresh basil before serving.

Mediterranean Grilled Vegetable Platter is vibrant, flavorful, and entirely low-sodium.

It’s a versatile side that pairs beautifully with meats, seafood, or tofu at a Sunday BBQ.

Lemon Rosemary Grilled Chicken Thighs

Juicy chicken thighs are marinated in a fragrant lemon-rosemary mixture for a succulent, low-sodium BBQ option.

Perfect for a relaxed Sunday cookout.

Ingredients:

• 6 bone-in, skinless chicken thighs
• 3 tablespoons olive oil
• 2 tablespoons fresh lemon juice
• 2 cloves garlic, minced
• 1 teaspoon black pepper
• 2 teaspoons fresh rosemary, chopped
• Lemon slices for garnish

Instructions:

1. In a bowl, whisk together olive oil, lemon juice, garlic, black pepper, and rosemary.
2. Coat chicken thighs with the marinade and refrigerate for 1–2 hours.
3. Preheat grill to medium heat.
4. Grill chicken thighs for 6–7 minutes per side, or until internal temperature reaches 165°F (74°C).
5. Garnish with lemon slices and serve with grilled vegetables.

Lemon Rosemary Grilled Chicken Thighs are bursting with fresh flavors while remaining low in sodium.

The citrus and herbs keep the chicken juicy and aromatic.

Low-Sodium BBQ Jackfruit Sliders

Shredded young jackfruit is slow-cooked in a tangy, low-sodium BBQ sauce and served on mini buns for a vegan-friendly Sunday BBQ option.

Ingredients:

• 2 cans young green jackfruit in water, drained and rinsed
• 1/2 cup low-sodium tomato sauce
• 2 tablespoons apple cider vinegar
• 1 tablespoon maple syrup
• 1 teaspoon smoked paprika
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• Mini whole-grain buns
• Coleslaw for topping

Instructions:

1. Shred the jackfruit into pieces resembling pulled pork.
2. In a saucepan, combine tomato sauce, apple cider vinegar, maple syrup, smoked paprika, black pepper, and garlic powder. Simmer for 5 minutes.
3. Add jackfruit to the sauce, cover, and cook on low heat for 15–20 minutes, stirring occasionally.
4. Serve jackfruit on mini buns topped with coleslaw.

Low-Sodium BBQ Jackfruit Sliders are tender, flavorful, and completely plant-based.

The tangy-sweet sauce delivers traditional BBQ taste without added salt.

Grilled Lemon-Tahini Eggplant

Thick slices of eggplant are marinated in lemon, garlic, and tahini, then grilled for a smoky, creamy, and low-sodium BBQ dish.

Ingredients:

• 2 medium eggplants, sliced into 1-inch thick rounds
• 3 tablespoons olive oil
• 2 tablespoons tahini
• 2 tablespoons lemon juice
• 2 cloves garlic, minced
• 1/2 teaspoon black pepper
• 1/2 teaspoon smoked paprika
• Fresh parsley for garnish

Instructions:

1. In a bowl, whisk together olive oil, tahini, lemon juice, garlic, black pepper, and smoked paprika.
2. Brush the marinade onto eggplant slices and let sit for 15–20 minutes.
3. Preheat grill to medium-high heat. Grill eggplant slices for 5–6 minutes per side until tender and slightly charred.
4. Arrange on a platter and garnish with fresh parsley.

Grilled Lemon-Tahini Eggplant is creamy, smoky, and flavorful while remaining low in sodium.

It’s a satisfying vegetarian option for any Sunday BBQ.

Garlic Lime Grilled Mahi-Mahi

This fish recipe features Mahi-Mahi fillets grilled with a zesty garlic-lime marinade.

It’s light, flavorful, and completely low in sodium—perfect for a Sunday seafood BBQ.

Ingredients:

• 4 Mahi-Mahi fillets (6 oz each)
• 3 tablespoons olive oil
• 2 tablespoons fresh lime juice
• 3 cloves garlic, minced
• 1/2 teaspoon black pepper
• 1/2 teaspoon smoked paprika
• Fresh cilantro for garnish
• Lime wedges for serving

Instructions:

1. In a small bowl, whisk together olive oil, lime juice, garlic, black pepper, and smoked paprika.
2. Place Mahi-Mahi fillets in a shallow dish and pour marinade over them. Let sit for 20–30 minutes.
3. Preheat grill to medium-high heat. Grill fillets for 4–5 minutes per side, until fish flakes easily with a fork.
4. Garnish with cilantro and serve with lime wedges.

Garlic Lime Grilled Mahi-Mahi is juicy, flavorful, and naturally low in sodium.

The citrus-garlic marinade highlights the fish’s delicate flavor, making it a standout at any Sunday BBQ.

Spicy Grilled Chickpea and Veggie Skewers

These skewers combine chickpeas and vegetables with a smoky, lightly spicy marinade.

They’re protein-packed, colorful, and low in sodium—ideal for a healthy Sunday BBQ.

Ingredients:

• 1 can chickpeas, drained and rinsed
• 1 red bell pepper, cut into chunks
• 1 zucchini, sliced into rounds
• 1 red onion, cut into wedges
• 2 tablespoons olive oil
• 1 tablespoon smoked paprika
• 1 teaspoon garlic powder
• 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper (optional)
• Fresh parsley for garnish
• Skewers

Instructions:

1. In a bowl, mix olive oil, smoked paprika, garlic powder, black pepper, and cayenne pepper.
2. Toss chickpeas and vegetables in the marinade until evenly coated.
3. Thread chickpeas and vegetables onto skewers.
4. Preheat grill to medium-high heat. Grill skewers for 8–10 minutes, turning occasionally, until vegetables are tender and slightly charred.
5. Garnish with fresh parsley before serving.

Spicy Grilled Chickpea and Veggie Skewers are hearty, flavorful, and naturally low in sodium.

The smoky, lightly spicy marinade elevates the natural flavors of the vegetables and chickpeas.

Maple Mustard Grilled Carrots

Sweet carrots are glazed with a low-sodium maple-mustard mixture and grilled until caramelized, creating a flavorful side dish for any Sunday BBQ.

Ingredients:

• 1 pound carrots, peeled and cut into sticks
• 2 tablespoons olive oil
• 1 tablespoon pure maple syrup
• 1 tablespoon Dijon mustard (low-sodium if possible)
• 1/2 teaspoon black pepper
• Fresh thyme for garnish

Instructions:

1. In a small bowl, whisk together olive oil, maple syrup, Dijon mustard, and black pepper.
2. Toss carrots in the glaze until evenly coated.
3. Preheat grill to medium heat. Grill carrots for 10–12 minutes, turning occasionally, until tender and slightly charred.
4. Garnish with fresh thyme before serving.

Maple Mustard Grilled Carrots are naturally sweet, savory, and low in sodium.

They make a colorful and tasty side dish that pairs beautifully with grilled meats, seafood, or vegetarian mains.

Cilantro Lime Grilled Tilapia

Tilapia fillets are grilled with a fresh cilantro-lime marinade, delivering a zesty, flavorful, and low-sodium seafood option perfect for a Sunday BBQ.

Ingredients:

• 4 tilapia fillets (6 oz each)
• 3 tablespoons olive oil
• 2 tablespoons lime juice
• 2 cloves garlic, minced
• 2 tablespoons fresh cilantro, chopped
• 1/2 teaspoon black pepper
• Lime wedges for serving

Instructions:

1. In a small bowl, whisk together olive oil, lime juice, garlic, cilantro, and black pepper.
2. Place tilapia fillets in a shallow dish and pour marinade over them. Let sit for 20–30 minutes.
3. Preheat grill to medium-high heat. Grill fillets for 3–4 minutes per side, until fish flakes easily with a fork.
4. Serve with lime wedges and a side of grilled vegetables or quinoa salad.

Cilantro Lime Grilled Tilapia is light, tangy, and full of natural flavor without any added salt, making it a perfect low-sodium main for Sunday BBQs.

Grilled Zucchini and Squash Ribbons

Thinly sliced zucchini and yellow squash are marinated in olive oil, garlic, and herbs, then grilled to perfection.

This low-sodium side is simple, colorful, and delicious.

Ingredients:

• 2 medium zucchini, sliced into thin ribbons
• 2 medium yellow squash, sliced into thin ribbons
• 3 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon black pepper
• Fresh basil for garnish

Instructions:

1. In a bowl, combine olive oil, garlic, oregano, and black pepper. Toss the zucchini and squash ribbons until coated.
2. Preheat grill to medium heat. Grill ribbons in a grill basket for 5–6 minutes, turning gently, until tender and slightly charred.
3. Transfer to a serving platter and garnish with fresh basil.

Grilled Zucchini and Squash Ribbons are vibrant, tender, and flavorful without salt.

They’re an easy, healthy addition to any Sunday BBQ spread.

Low-Sodium Grilled Peach Dessert

Juicy peaches are grilled to caramelized perfection and served with a drizzle of honey and fresh mint.

This naturally sweet, low-sodium dessert is perfect for ending a Sunday BBQ.

Ingredients:

• 4 ripe peaches, halved and pitted
• 2 tablespoons olive oil
• 1 tablespoon honey
• 1/2 teaspoon cinnamon
• Fresh mint for garnish

Instructions:

1. Preheat grill to medium-high heat. Brush peach halves lightly with olive oil.
2. Grill peaches cut-side down for 3–4 minutes until caramelized, then flip and grill 2–3 minutes more.
3. Drizzle with honey and sprinkle with cinnamon. Garnish with fresh mint.
4. Serve warm as a simple, healthy dessert.

Low-Sodium Grilled Peach Dessert is sweet, juicy, and naturally flavorful.

It’s an easy and elegant way to finish your Sunday BBQ without any added salt.

Smoky Paprika Grilled Cauliflower Steaks

Thick cauliflower “steaks” are seasoned with smoked paprika, garlic, and olive oil, then grilled to perfection.

This low-sodium dish is hearty, flavorful, and perfect as a vegetarian BBQ main or side.

Ingredients:

• 1 large cauliflower, cut into 1-inch thick slices
• 3 tablespoons olive oil
• 1 teaspoon smoked paprika
• 2 cloves garlic, minced
• 1/2 teaspoon black pepper
• Fresh parsley for garnish

Instructions:

1. In a small bowl, whisk together olive oil, smoked paprika, garlic, and black pepper.
2. Brush cauliflower steaks with the mixture, coating both sides.
3. Preheat grill to medium-high heat. Grill cauliflower steaks for 5–7 minutes per side until tender and lightly charred.
4. Garnish with fresh parsley before serving.

Smoky Paprika Grilled Cauliflower Steaks are full of flavor and texture, making them a satisfying low-sodium option for Sunday BBQs.

The smoky paprika enhances the natural sweetness of the cauliflower.

Lemon Basil Grilled Asparagus

Fresh asparagus spears are tossed in olive oil, garlic, and lemon juice, then grilled to a tender-crisp perfection.

This low-sodium side adds a refreshing, bright flavor to any Sunday BBQ.

Ingredients:

• 1 pound fresh asparagus, trimmed
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon black pepper
• Fresh basil, chopped, for garnish

Instructions:

1. In a bowl, mix olive oil, garlic, lemon juice, and black pepper. Toss asparagus spears in the mixture until evenly coated.
2. Preheat grill to medium heat. Grill asparagus for 5–7 minutes, turning occasionally, until tender-crisp and slightly charred.
3. Transfer to a platter and garnish with chopped fresh basil.

Lemon Basil Grilled Asparagus is bright, fresh, and naturally low in sodium.

Its vibrant flavor and crisp texture make it an ideal addition to a balanced Sunday BBQ menu.