Grilled Summer Veggie Bowl with Herbed Yogurt Sauce

This vibrant, Mediterranean-inspired bowl is packed with fiber, flavor, and freshness. It’s naturally gluten-free, supports blood sugar balance, and is perfect for make-ahead meals or weeknight dinners.

Ingredients

For the Bowl:

• 1 zucchini, sliced into half-moons
• 1 small eggplant, sliced into rounds
• 1 red bell pepper, cut into strips
• 1 yellow bell pepper, cut into strips
• 1 red onion, cut into wedges
• 1 cup cherry tomatoes
• 1 tbsp olive oil
• Salt & pepper to taste
• 2 cups cooked quinoa or cauliflower rice
• Fresh parsley or basil for garnish (optional)

For the Herbed Yogurt Sauce:

• 3/4 cup plain Greek yogurt
• 1 tbsp olive oil
• 1 tbsp lemon juice
• 1 garlic clove, finely grated or minced
• 1 tbsp fresh dill or parsley, chopped
• Salt & pepper to taste

Instructions

1. Preheat the grill to medium-high heat (or use a grill pan indoors).
2. Toss veggies with olive oil, salt, and pepper in a large bowl.
3. Grill vegetables for 3-5 minutes per side, or until slightly charred and tender.
4. Mix yogurt, olive oil, lemon juice, garlic, herbs, salt, and pepper for the sauce.
5. Assemble bowls with quinoa or cauliflower rice, grilled vegetables, yogurt sauce, and fresh herbs.

Nutrition Tip

Grilling brings out natural sweetness without needing extra sauces or sugars. The dish offers fiber, antioxidants, and is protein-optional with additions like chicken, salmon, or tofu.