Pin It The first time I made this bowl, I had accidentally bought twice as many vegetables as I needed from the farmers market. My grill was already hot from weekend burgers, and I just started tossing everything on—zucchini, eggplant, peppers from a neighbor's garden. The smells that came off those grates were incredible, and suddenly dinner wasn't about cleanup anymore. It was about building something colorful and honest.
Last summer I hosted a small dinner on my patio and served these bowls family style. Everyone kept asking what I'd done differently—honestly, I think it was just the combination of really fresh vegetables and letting them get properly charred. My friend Sarah still texts me every time she makes it, usually with a photo of her grill marks and way too many olives.
Ingredients
- Chicken or halloumi: The protein anchor that soaks up all that Mediterranean marinade—chicken stays juicy while halloumi gets these incredible golden edges
- Quinoa: Rinse it well or you'll taste the bitterness—this nutty base holds up beautifully against the grilled vegetables
- Zucchini, eggplant, and bell peppers: Cut them evenly so they grill at the same rate—thick rounds and quarters work best for getting those nice char lines without turning to mush
- Chickpeas: These get surprisingly good on the grill, developing a crispy skin while staying creamy inside
- Cherry tomatoes: Whole tomatoes burst slightly on the grill creating little pockets of sweet juicy brightness
- Tzatziki sauce: Make it ahead so the flavors meld—the grated cucumber needs time to release its moisture into the yogurt
Instructions
- Make the tzatziki first:
- Squeeze that grated cucumber until your hands hurt—seriously, the drier the better. Mix it with yogurt, garlic, lemon juice, and dill, then tuck it in the fridge to get happy while you work on everything else.
- Marinate everything:
- Whisk together olive oil, lemon juice, garlic, oregano, cumin, salt, and pepper until it smells like a Greek kitchen. Toss your protein in half the mixture, then do the same with all your vegetables in a separate bowl. Let them sit for at least 30 minutes—longer if you have the time.
- Cook the quinoa:
- Bring your broth to a boil, dump in the rinsed quinoa, then turn it down to a whisper and cover. Walk away for 15 minutes, then let it steam off the heat for another 5 before fluffing it with a fork.
- Fire up the grill:
- Get your grill or grill pan ripping hot over medium-high heat and give the grates a quick swipe of oil. You want to hear a sizzle when things hit the metal.
- Grill the protein:
- Lay on your chicken or halloumi and don't touch it—let it develop a proper crust. Chicken needs about 6-8 minutes per side until it hits 165°F inside, while halloumi only needs 2-3 minutes per side to turn golden and gorgeous.
- Char the vegetables:
- Spread your marinated vegetables across the grill in a grill basket or directly on the grates. Turn them occasionally for 4-6 minutes until they're tender-crisp with scattered charred spots—those black bits are where the flavor lives.
- Build your bowls:
- Scoop a bed of quinoa into each bowl, then arrange the sliced protein and grilled vegetables on top. Scatter with fresh cucumber, olives, and crumbled feta like you're plating at a restaurant.
- Finish with the good stuff:
- Drizzle each bowl with olive oil and a generous dollop of that tzatziki you made earlier. Sprinkle with parsley and squeeze fresh lemon over everything before serving immediately.
Pin It This recipe became my go-to during a particularly stressful month when I needed something that felt like self-care but didn't require three hours of focus. Standing at the grill with a glass of wine, watching vegetables transform, became a tiny evening ritual that turned dinner into something restorative instead of just fuel.
Making It Your Own
Sometimes I swap the quinoa for farro or brown rice when I want something with more chew. The grill time stays the same but the texture changes completely. During winter I've even roasted the vegetables instead when firing up the grill feels like too much commitment.
The Vegetarian Version
When my vegetarian sister visits, I double up on the halloumi and add grilled portobello caps. The meaty mushrooms plus salty cheese actually make you forget chicken was ever an option. Extra chickpeas help bulk it up without needing additional protein.
Meal Prep Magic
This bowl might actually be better on day two. The flavors have time to really settle into each other, and a quick reheat brings back the charred vegetable magic. I pack the quinoa and grilled proteins separately from fresh toppings so nothing gets soggy.
- Keep extra tzatziki in the fridge—it lasts about a week and goes with literally everything
- Grill double the vegetables on Sunday and you're halfway to dinner all week
- Warm the leftover components slightly instead of piping hot—the bowl tastes better that way
Pin It There's something deeply satisfying about a meal that looks this impressive coming out of such simple, honest ingredients. Hope this bowl finds its way into your regular rotation like it did mine.
Recipe FAQs
- → Can I make this dish vegetarian?
Absolutely! This bowl offers a fantastic vegetarian option. Simply omit the chicken and use halloumi cheese as your protein. Tofu or additional chickpeas are also great alternatives to maintain the protein content.
- → What's the best way to ensure flavorful grilled vegetables?
Marinating your vegetables is key for maximum flavor. Toss them with a blend of olive oil, lemon juice, garlic, and herbs, and let them sit for at least 30 minutes. Grilling them until they are tender-crisp with some charred spots enhances their natural sweetness.
- → How can I speed up the preparation time?
To save time, you can prepare the tzatziki sauce and marinate the protein and vegetables up to a day in advance. Cook the quinoa ahead of time as well. When it's time to eat, simply grill everything fresh and assemble your bowls.
- → What if I don't have a grill?
No problem! You can easily prepare this dish using a grill pan on your stovetop or by roasting the marinated vegetables and protein in your oven. For roasting, spread them on a baking sheet and cook at 400°F (200°C) until tender and lightly browned.
- → Can I substitute some of the vegetables?
Certainly. Feel free to customize with your favorite seasonal vegetables. Bell peppers of different colors, red onion, and cherry tomatoes work wonderfully. Asparagus, mushrooms, or even sweet potatoes (cut smaller) would also be delicious additions.