Greek Grilled Vegetable Bowls

4 servings


35 minutes

total time


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)

Salt and black pepper, (to taste)

Pita chips or pita bread, (optional)


Preheat the grill to high heat. Drizzle the vegetables with olive oil and season with salt and pepper. Grill the vegetables, flipping once, until tender and grill marks appear. Remove from the grill and set aside.

To make the dressing, in a small bowl or jar, whisk together the olive oil, red wine vinegar, lemon juice, Dijon mustard, garlic, oregano, salt, and black pepper. Set aside.

To assemble the bowls, roughly chop the grilled vegetables. Divide the farro between 4 bowls and top each bowl with the grilled vegetables, chickpeas, cucumber, tomatoes, Kalamata olives, and feta cheese. Garnish with herbs and season with salt and pepper, to taste. Drizzle with dressing and serve with tzatziki and pita chips or pita bread, if desired.


Serving Size



467 kcal

Total Fat

24 g

Saturated Fat

7 g

Unsaturated Fat


Trans Fat



17 mg


509 mg

Total Carbohydrate

68 g

Dietary Fiber

16 g

Total Sugars

16 g


19 g

4 servings


35 minutes

total time
Start Cooking