Greek Grilled Vegetable Bowls
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Two Peas & Their Pod · by Maria Lichty★ 4.8 (5)

Greek Grilled Vegetable Bowls

NUTRITION · PER SERVING35M COOK
CAL 38%·PRO 40%
CARBS 68G36% OF CAL
14G FIBER35G OTHER19G TOTAL SUGAR
FAT 48G56% OF CAL
10G SAT38G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A colorful grain bowl with grilled vegetables, chickpeas, quinoa, cucumber, and feta cheese dressed in a lemon vinaigrette. Fresh and Mediterranean, satisfying and healthy.

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Nutrition & ingredients

Ingredients

serves 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 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)
  • Pita chips or pita bread, (optional)
PREP
25M
SODIUM
1330MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.