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:

• ¾ 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 (zucchini, eggplant, peppers, onion, tomatoes) with olive oil, salt, and pepper in a large bowl.
3. Grill veggies for 3–5 minutes per side, or until slightly charred and tender. Remove from heat.
4. Make the sauce: In a small bowl, mix together the yogurt, olive oil, lemon juice, garlic, herbs, salt, and pepper. Adjust seasoning to taste.
5. Assemble bowls: Spoon quinoa or cauliflower rice into each bowl. Top with grilled veggies and drizzle with yogurt sauce. Garnish with fresh herbs if desired.

Nutrition Tip:

Grilling brings out natural sweetness without needing extra sauces or sugars. This bowl is fiber-rich, antioxidant-packed, and protein-optional (add grilled chicken, salmon, or tofu if you like!).