Grilled Vegetable Salad

Steph Wagner MS, RDN

November 6, 2019

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Grilled Vegetable Salad

Grilled vegetable salad with asparagus zucchini cherry tomatoes mushrooms tossed with soy sauce and balsamic vinegar for bariatric side dish

Fresh asparagus, zucchini, tomato and mushrooms

Stay on track with variety in veggies

This Grilled Vegetable Salad is a great way to keep variety in your vegetables! I’ve always felt one of the biggest keys to long term success after bariatric surgery is to 1) plan ahead and 2) keep variety in the foods.

When you think about a lifelong diet of lean protein and vegetables it’s easy to think ugh, chicken and green beans forever? 

Yes but also, no. You can season that chicken tons of different ways. You can create lots of varieties of green beans. AND there are still plenty of other lean proteins and vegetables to do the same with.

This grilled vegetable salad is an awesome blend of the fresh vegetables of the summer season. If you don’t like one of the vegetables or they aren’t in season you can easily trade it for another or skip it altogether!

Grill pans or foil

I personally like using a grill pan for this particular recipe. If you don’t have one (they are inexpensive) you can still make this recipe by putting foil on the grill and cutting a few hole is the foil. Be careful when you flip to avoid tearing the foil too much.

There are several great grill pan options, my happens to be the pizza grill pan from Pampered Chef:



This recipe makes a lot of vegetables. If you are a post-op bariatric surgery patient and you are cooking for yourself or for two, this will have a good amount of leftovers.

They do reheat well but after a couple days I’m not interested in reheated grilled vegetables. As I mentioned in the oven roasted vegetables recipe, there are a few options:

1 – cut the recipe in half

2 – only grill one or two of the vegetables instead of four

3 – freeze half the recipe and use it in a stew in later (such as this Grilled Vegetable Taco Stew)

Pair it with a lean, grilled protein!

Here are a few protein recipe ideas for the grill:

These grilled parmesan turkey burgers have a secret that keeps them from sticking to the grate! The secret also pumps up the flavor :) Packed with protein for post weight loss surgery patients. #wlsrecipes #gastricsleeve #gastricbypass #ds #bariatric Bone in pork chops brushed with light Caesar dressing and grilled Chimichurri Grilled Chicken Kebobs | Bariatric Surgery Recipes | FoodCoach.Me
Grilled vegetable salad with asparagus zucchini cherry tomatoes mushrooms tossed with soy sauce and balsamic vinegar for bariatric side dish

Grilled Vegetable Salad

Course: Vegetables
Cuisine: American, Grill
Keyword: Dairy Free
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 8 servings
Calories: 41kcal
Author: Steph Wagner
Cost: $0.97 per serving
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  • .5 pint cherry tomatoes
  • 10 spears asparagus trimmed, cut into thirds
  • .5 pint sliced mushrooms
  • 1 medium zucchini 1 inch cubes
  • 1 tbsp olive oil
  • 2 tbsp low sodium soy sauce
  • 2 tbsp balsamic vinegar


  • Heat an outdoor grill to high heat (450F)
  • Meanwhile prep veggies. Place all vegetables in a bowl or pan and toss with olive oil.
  • Move to grill pan and place on heated grill. Grill for 5 minutes then turn vegetables. Cook for 3 minutes more.
  • Use an oven mitt to remove grill pan from heat. Allow vegetables to cool slightly. Move back to bowl or pan and toss again with soy sauce and vinegar. Serve.


This recipe makes a large serving of vegetables with approximately 8 servings. The serving will vary based on your pouch. Focus on two bites of protein to every one bite of vegetables.


Serving: 0.5cup | Calories: 41kcal | Carbohydrates: 5g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Sodium: 141mg | Potassium: 234mg | Fiber: 1g | Sugar: 3g | Vitamin A: 203IU | Vitamin C: 12mg | Calcium: 7mg | Iron: 1mg
Nutrition Facts
Grilled Vegetable Salad
Amount Per Serving (0.5 cup)
Calories 41 Calories from Fat 18
% Daily Value*
Fat 2g3%
Saturated Fat 1g6%
Sodium 141mg6%
Potassium 234mg7%
Carbohydrates 5g2%
Fiber 1g4%
Sugar 3g3%
Protein 2g4%
Vitamin A 203IU4%
Vitamin C 12mg15%
Calcium 7mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

2 thoughts on “Grilled Vegetable Salad”

  1. If I don’t want to grill them, can I use this same recipe and cook it in my oven? If yes, do you have a recommendation on time/temp?

  2. Yes, I would do 425 for 20-25 minutes. I like to toss halfway through and see how they’re looking.

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