Greek Grilled Vegetable Bowls bring bright colors and Mediterranean flavor to a hearty and healthy bowl of grains and veggies. These vegetarian bowls are great for lunch, dinner, and meal prepping!
Greek Grilled Vegetable Bowls
These Greek Grilled Vegetable Bowls make a great summer meal and it’s more about assembling your favorite ingredients than cooking! They’re amazing for my meal preppers out there (just leave the dressing and avocado tzatziki on the side until you’re ready to eat) and a crowd pleaser since they can be customized to everyone’s individual taste.
Greek Grilled Vegetable Bowl Ingredients
What’s in a Greek Grilled Vegetable Bowl? Oh, a little of this, a little of that! Pretty much all of my favorite Greek ingredients go into these tasty bowls. I like to include:
- Grilled vegetables
- Farro (if you need the recipe to be gluten-free use quinoa)
- Chickpeas
- Tomatoes
- Kalamata olives
- Feta cheese
- Fresh herbs (I love dill and basil!)
- A simple lemon dressing
- Tzatziki: try my Classic Tzatziki or Avocado Tzatziki
- Pita bread or pita chips
- Chicken, fish, or steak (if you want to add it)
Tips for Grilling Vegetables
This dish is loaded with veggies, which makes for colorful and nutrient-dense bowls! You will love seeing this rainbow of vegetables come together with all those amazing Greek flavors. I grill up zucchini, peppers, mushrooms, and onion, but feel free to grill up any veggies you have on hand!
We love grilling vegetables during the summertime so we don’t have to heat up the house and the flavor is incredible. If you don’t have an outdoor grill, you can use a grill pan inside. Here are a few tips for grilling vegetables!
- Make sure the grill or grill pan is hot! Preheat before you get started.
- Slice zucchini lengthwise and bell peppers into long pieces
- Use Baby Bella mushrooms and grill them along with thick slices of red onion
- Toss your veggies with a little bit of olive oil or marinade before grilling and season with salt and pepper. This helps your seasonings stick to the vegetables and prevents sticking to the grill!
- Keep a close eye on your vegetables while they’re on the grill! You will notice parts of the grill that are cooking faster than others. You’ll want to keep turning vegetables and moving them around so they cook as evenly as possible.
Assembling the Bowls
Of course, you can toss everything in at once and it will still taste delicious, but I think presentation makes a difference with bowls! Start with grains (your farro or quinoa), then add the grilled veggies, chickpeas, cucumbers, and tomatoes. Finish it off with olives, feta, and herbs. Beautiful! Serve dressing and tzatziki or avocado tzatziki on the side. I also like to add pita chips or pita bread.
These bowl 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.
More Bowl Recipes:
For the Grilled Vegetables:
-
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
For the Lemon Dressing:
-
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
For the Bowls:
-
2
cups
cooked farro or quinoa -
15
oz
chickpeas,
rinsed and drainied -
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
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.
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.
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.
