Greek Grilled Vegetable Bowls
Total Time
35 mins
Prep Time
25 mins
Cook Time
10 mins
Rating
4.8 out of 5 stars
(5)
Ingredients
4
- 1 red onion, sliced into 1/2-inch rounds
- 2 medium zucchini, sliced lengthwise, about 1/4-inch thick
- 2 medium bell peppers, cored and sliced into long pieces
- 8 ounces mushrooms, stems removed
- Olive oil
- Salt and black pepper, to taste
- 1/2 cup olive oil
- 1/3 cup red wine vinegar
- 2 tablespoons lemon juice
- ½ teaspoon Dijon mustard
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- Kosher salt and black pepper, to taste
- 2 cups cooked farro or quinoa
- 15 oz chickpeas, rinsed and drained
- 1 cucumber, chopped
- 1 cup halved grape tomatoes
- 1/2 cup halved Kalamata olives
- 1/2 cup crumbled feta cheese
- Fresh dill and basil, for garnish
- Tzatziki or Avocado Tzatziki, for serving
- Salt and black pepper, to taste
- Pita chips or pita bread, optional
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Preparation
Step 1
Preheat the grill to high heat. Drizzle the vegetables with olive oil and season with salt and pepper. Grill the vegetables, flipping once, until tender and grill marks appear. Remove from the grill and set aside.
Step 2
To make the dressing, in a small bowl or jar, whisk together the olive oil, red wine vinegar, lemon juice, Dijon mustard, garlic, oregano, salt, and black pepper. Set aside.
Step 3
To assemble the bowls, roughly chop the grilled vegetables. Divide the farro between 4 bowls and top each bowl with the grilled vegetables, chickpeas, cucumber, tomatoes, Kalamata olives, and feta cheese. Garnish with herbs and season with salt and pepper, to taste. Drizzle with dressing and serve with tzatziki and pita chips or pita bread, if desired.
Step 4
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Chef's notes
These bowls are customizable so add whatever ingredients you want. If you want to grill up some chicken, fish, or steak to include, go for it. And remember, these bowls can be meal prepped in advance.
