Greek Grilled Vegetable Bowls

• servings: 4 servings
• total time: 35 minutes

Ingredients

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)

Directions

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.

Nutrition

• Calories: 467 kcal
• Total Fat: 24 g
• Saturated Fat: 7 g
• Cholesterol: 17 mg
• Sodium: 509 mg
• Total Carbohydrate: 68 g
• Dietary Fiber: 16 g
• Total Sugars: 16 g
• Protein: 19 g