Grilled Mediterranean Veggie Bowl

Colorful Mediterranean veggie bowl with grilled zucchini, eggplant, peppers, lemon-herb quinoa, crispy chickpeas, feta cheese, and drizzled tahini-yogurt sauce in a white bowl

A vibrant Mediterranean feast featuring smoky grilled vegetables, fluffy lemon-herb quinoa, creamy tahini-yogurt sauce, and crispy spiced chickpeas. This nourishing bowl celebrates the sun-drenched flavors of the Mediterranean coast with every colorful, satisfying bite.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 25

Total Time 45

Servings: 4

Course: Main Course

Cuisine: Mediterranean

Calories: 780

Ingredients Method Notes

Ingredients

For the Lemon-Herb Quinoa

200 g quinoa uncooked
400 ml water
3 g salt
item Zest of 1 lemon
15 ml fresh lemon juice
20 g fresh parsley chopped

For the Roasted Chickpeas

240 g canned chickpeas drained weight
15 g olive oil
5 g smoked paprika
3 g ground cumin
item Salt to taste

For the Grilled Vegetables

300 g zucchini about 2 medium
250 g eggplant about 1 small
200 g red bell peppers about 1 large
200 g yellow bell peppers about 1 large
150 g red onion about 1 medium
30 g olive oil
10 g balsamic vinegar
item Salt and freshly ground black pepper to taste

For the Tahini-Yogurt Sauce

80 g tahini paste
120 g plain Greek yogurt full-fat
15 ml fresh lemon juice
2 cloves garlic minced (about 6g)
45-60 ml cold water
item Salt to taste

For Assemble of Mediterranean Veggie Bowl

200 g cherry tomatoes
100 g feta cheese crumbled
15 g fresh mint leaves torn
10 g fresh oregano leaves
15 ml extra virgin olive oil

Method

Roast the Chickpeas

Preheat oven to 220°C (425°F). Drain and thoroughly pat dry the 240g chickpeas with paper towels. Toss with 15g olive oil, 5g smoked paprika, 3g cumin, and a pinch of salt. Spread on a baking sheet and roast for 20-25 minutes, shaking halfway through, until golden and crispy. Set aside.

Prepare the Lemon-Herb Quinoa

While chickpeas roast, rinse 200g quinoa under cold water. In a medium saucepan, combine quinoa with 400ml water and 3g salt. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Remove from heat, let stand covered for 5 minutes, then fluff with a fork. Stir in lemon zest, 15ml lemon juice, and 20g chopped parsley.

Prepare the Vegetables for Grilling

Preheat grill or grill pan to medium-high heat. Cut 300g zucchini and 250g eggplant into 1cm thick rounds or lengthwise slices. Cut 200g red bell peppers and 200g yellow bell peppers into wide strips and halve the 150g red onion into thick wedges. Brush all vegetables generously with 30g olive oil and season with salt and black pepper.

Grill the Vegetables

Grill vegetables in batches for 3-4 minutes per side until charred and tender. Zucchini and peppers will cook faster than eggplant. Remove to a platter as they finish cooking and keep warm. Drizzle with 10g balsamic vinegar while still hot.

Make the Tahini-Yogurt Sauce

Prepare the tahini sauce by whisking together 80g tahini, 120g Greek yogurt, 15ml lemon juice, 6g minced garlic, 45-60ml cold water (adding gradually until desired consistency), and salt to taste. The sauce should be pourable but not thin.

Assemble the Bowls

Assemble bowls by dividing quinoa among four wide bowls. Arrange grilled vegetables attractively over quinoa. Top with halved 200g cherry tomatoes, 100g crumbled feta cheese, and roasted chickpeas. Drizzle generously with tahini sauce, sprinkle with 15g fresh mint and 10g oregano, and finish with a light drizzle of 15ml olive oil.

Notes

- The tahini sauce can be made up to 3 days ahead and stored in an airtight container in the refrigerator. It will thicken when cold, so let it come to room temperature and thin with a tablespoon of water before serving.

- For maximum flavor, allow the grilled vegetables to marinate in the balsamic vinegar for 10-15 minutes before assembling the bowls. This helps them absorb the tangy sweetness and intensifies their flavor.

- If you don't have a grill, these vegetables work beautifully when roasted in a 230°C (450°F) oven for 20-25 minutes, turning once halfway through. You can also use a broiler for that characteristic char, watching carefully to prevent burning.