Save to Pinterest The first time I made this bowl, it was a complete accident—I had marinated way too many vegetables for a smaller dinner and ended up grilling everything anyway. Something about those charred edges and the way the chickpeas got slightly crisp on the grill changed how I thought about meal prep forever.
Last summer, my neighbor came over while I had vegetables sizzling on the grill pan and ended up staying for dinner. She said it was the first time she had ever enjoyed eggplant, and now she makes this recipe every Sunday for her lunch prep.
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Ingredients
- Boneless chicken breasts or halloumi: Halloumi gets these gorgeous golden grill marks and develops a salty, squeaky texture that holds up beautifully against the smoky vegetables
- Extra-virgin olive oil: Use the good stuff here since youre tasting it raw in the marinade and drizzling it at the end
- Quinoa: Rinse it thoroughly or it will taste bitter, and use broth instead of water for deeper flavor that stands up to the bold grilled elements
- Zucchini, bell pepper, and eggplant: Cut them evenly so they all char at the same rate, and do not skip the eggplant even if you think you hate it
- Chickpeas: These get incredible on the grill, developing a nutty crunch that adds texture to every bite
- Greek yogurt: Full fat makes a silkier tzatziki that coats everything beautifully
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Instructions
- Make the sauce first:
- Squeeze as much water as possible from the grated cucumber or your tzatziki will be watery and sad within an hour
- Get everything marinating:
- Whisk that marinade thoroughly so the garlic and spices do not clump together, and give the vegetables a gentle toss to coat without breaking them down
- Cook the quinoa while you prep:
- Let it sit covered off the heat for those full five minutes or the grains will be crunchy instead of perfectly tender
- Fire up the grill:
- Get it good and hot with a light coating of oil so nothing sticks and you get those restaurant quality char lines
- Grill your protein:
- Chicken needs time to develop a crust before flipping, but halloumi moves fast so watch it carefully or it will go from golden to burnt in seconds
- Char the vegetables:
- Work in batches if your grill is crowded, and turn everything when you see deep brown marks instead of constantly flipping
- Build your bowls:
- Start with a foundation of quinoa then arrange the grilled components in sections so you can see all those gorgeous colors
- Finish with the good stuff:
- A generous drizzle of olive oil and a hefty scoop of that cold tzatziki against the warm grilled vegetables is absolute magic
Save to Pinterest This recipe has become my go-to for dinner parties because I can do all the prep ahead and just grill everything when guests arrive. Everyone builds their own bowl and there is something so satisfying about watching people get excited about eating their vegetables.
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Making It Vegetarian
Extra halloumi works beautifully here, but thick slices of firm tofu pressed and marinated alongside the vegetables will absorb all those Mediterranean flavors and develop incredible texture on the grill.
Grill Basket vs Direct Heat
I used to lose cherry tomatoes through the grates constantly until I invested in a grill basket, but if you do not have one, skewer the tomatoes and onions together or use a sheet of foil with holes poked in it.
Make Ahead Strategy
The tzatziki actually gets better after a day in the fridge, and the grain base keeps perfectly for days. Just grill fresh vegetables each time because reheated grilled vegetables are never quite the same.
- Marinate the vegetables and protein in separate containers overnight
- Cook the quinoa up to three days ahead and store it in an airtight container
- Keep the tzatziki in a jar with a tight lid and give it a good stir before serving
Save to Pinterest There is something so satisfying about a meal that tastes like summer vacation but still makes you feel fantastic.
Recipe Questions & Answers
- → Can I make this vegetarian?
Yes, simply use halloumi or tofu instead of chicken. The halloumi grills beautifully and develops golden char marks in just 2-3 minutes per side.
- → How long should I marinate the ingredients?
Marinate for at least 30 minutes for good flavor, or up to overnight in the refrigerator for deeper, more developed taste.
- → Can I prepare components ahead of time?
Absolutely. Cook the quinoa and make the tzatziki up to 2 days ahead. Marinate the protein and vegetables overnight for convenience and enhanced flavor.
- → What if I don't have a grill?
Use a grill pan on the stovetop over medium-high heat, or roast the vegetables and protein in a 425°F oven for 20-25 minutes until charred and tender.
- → How do I store leftovers?
Store components separately in airtight containers for up to 3 days. Reheat the protein and vegetables, then add fresh tzatziki and toppings when serving.
- → Can I use different grains instead of quinoa?
Yes, couscous, bulgur, farro, or brown rice all work well. Adjust cooking times and liquid ratios according to the grain you choose.
