Save Last summer my neighbor returned from Greece with tales of seaside tavernas and bowls piled high with grilled vegetables. I could practically smell the charred zucchini and garlic through her enthusiasm. That weekend I threw everything on my grill, not expecting much from such simple ingredients, but the combination of smoky vegetables with cool tzatziki became an instant favorite.
I made this for my sister who claims to hate eggplant, and she asked for seconds before realizing what shed eaten. The vegetables soften and sweeten on the grill, losing that bitter edge that turns some people away. Now she requests this bowl whenever she visits, calling it the only way shell eat purple food.
Ingredients
- Chicken or halloumi: Chicken breasts absorb the marinade beautifully, but halloumi creates these incredible golden grill marks and gets gorgeously squeaky
- Quinoa: Rinse it thoroughly or youll taste the bitter coating Ive learned this the hard way too many times
- Zucchini, eggplant, and bell peppers: Cut them evenly so they all char at the same rate, nothing worse than burnt peppers alongside raw eggplant
- Cherry tomatoes: They burst on the grill creating little pockets of sweet juice that mingle with everything else
- Greek yogurt: Full fat makes the creamiest tzatziki but low fat works if youre watching calories
- Feta and olives: These salty punches are what transforms it from grilled vegetables into something distinctly Mediterranean
Instructions
- Make the tzatziki first:
- Squeeze every last drop of water from the grated cucumber using paper towels or your hands. Mix it with yogurt, garlic, lemon juice, dill and olive oil, then let it hang out in the fridge while you work. The garlic mellows and flavors marry during this time.
- Marinate everything:
- Whisk together olive oil, lemon juice, garlic, oregano, cumin, salt and pepper. Toss your protein in half the mixture and put the vegetables in the other half. Let them sit for at least 30 minutes though overnight is even better.
- Cook the quinoa:
- Simmer it in broth for exactly 15 minutes until the liquid disappears, then walk away for 5 minutes. Fluff it with a fork and you should see tiny little germ rings separating from the seeds.
- Heat your grill:
- Get it to medium high and give the grates a quick swipe of oil. If youre using a grill pan indoors, crack a window the smoke can get intense.
- Grill the protein:
- Cook chicken about 7 minutes per side until it reaches 165 degrees inside. Halloumi only needs 2 to 3 minutes per side just enough for golden brown stripes.
- Char the vegetables:
- Spread them in a grill basket or directly on the grates, turning occasionally until tender with charred spots. The tomatoes should burst and the onions soften.
- Build your bowls:
- Start with a bed of quinoa, then arrange the grilled vegetables and protein on top. Add fresh cucumber, olives and feta.
- Finish with sauce:
- Drizzle generously with tzatziki and sprinkle with parsley. A final squeeze of fresh lemon brightens everything.
Save This bowl has become my go to for summer dinner parties because I can prep everything in advance and just grill when guests arrive. Everyone customizes their own bowl with more olives or extra feta and the table always goes quiet while everyone eats.
Making It Vegetarian
Halloumi is the star here with its salty squeak against tender vegetables. You could also use thick slices of extra firm tofu or just load up on more chickpeas for protein.
Grilling Without A Grill
A cast iron grill pan works beautifully indoors, or you can roast everything at 425 degrees for about 25 minutes turning halfway. You wont get quite the same char but the flavors still shine.
Meal Prep Magic
The components keep perfectly for three days in the fridge. Store the tzatziki separately and add fresh herbs when you reheat.
- Chop all your vegetables in one batch on Sunday
- Double the tzatziki and use it all week as a dip
- Warm everything gently rather than microwaving to preserve texture
Save Theres something deeply satisfying about eating from a bowl packed with this much color and flavor. Hope this brings a little Mediterranean sunshine to your table.
Recipe FAQ
- → How can I make this suitable for vegetarians?
Easily adapt this dish by opting for halloumi cheese or firm tofu instead of chicken. Both grill beautifully and absorb the delicious Mediterranean marinade. Ensure your broth for the quinoa is vegetable-based.
- → Can I prepare any parts of this dish in advance?
Absolutely! The tzatziki sauce can be made a day ahead and stored in the refrigerator. You can also marinate the chicken or halloumi and vegetables overnight for deeper flavors. Cooked quinoa can be stored separately.
- → What are some tips for perfectly grilled vegetables and protein?
Ensure your grill or grill pan is properly preheated and lightly oiled to prevent sticking. Don't overcrowd the grill. Grill vegetables until tender-crisp with visible char marks, and protein until cooked through and golden, turning occasionally.
- → How long do leftovers last and how should I store them?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. It's best to reheat the protein and vegetables, then add fresh toppings like tzatziki, olives, and feta just before serving to maintain texture and freshness.
- → Are there any other ingredients I can add for extra texture or flavor?
Certainly! Consider adding a sprinkle of toasted pine nuts or sunflower seeds for an extra crunch. Fresh mint or additional dill can also brighten the flavors of the bowl. A squeeze of fresh lemon juice just before serving is always a great touch.