As many of you expand your forays into the meatless world we are here to bring you our latest meatless option with this Grilled Greek Veggie Bowl. This one is so easy and you can be eating in less than a re-run episode of your favorite sitcom.
The herbs and acidity of the marinade really permeate the vegetables. Placing them on the grill gives them that little kiss of fire that will have you pushing this dish into your regular rotation. Sure, we are a bit biased in that department but give it a try and be sure to let us know what you think!
Also, experiment, experiment, experiment! As is typical of many of our recipes we – much like many of you – grabbed ingredients that we had on hand. We try to make this standard practice because it is much more practical and relatable! So, feel free to switch vegetables in and out as you desire. We think red bell peppers, yellow squash, and/or asparagus would make excellent options if you are feeling adventurous.
Preparation: Grilled Greek Veggie Bowl
First, hop on over here and make the marinade. Then gather the vegetables and prep according to the recipe below. Place in a bag or container and marinate for at least a half hour. The longer, the better *wink*
When ready to cook, fire up the grill. This is one our favorite pastimes. There is something about a fire… the smells, the warmth… maybe it’s our caveman roots but we love it!
Of note, we have a variety of vegetables in this medley. Some tend to cook faster (zucchini and eggplant come to mind) than others. In order to time this up you’ll want to run a two-zone grill (see recipe notes below) or layer accordingly.
Cook until the vegetables soften and have char marks on them. You’ll have to turn occasionally but resist the temptation to turn too frequently. Using a grill basket like in the image below will be helpful in the overall cooking process.
Prepare some rice and warm up the pita because it’s almost GO TIME! We layered our vegetables over the rice, tucked in the pita triangles, dolloped in a side of homemade baba ganoush (recipe forthcoming), and finished with a feta topping. Lord, have mercy! So good.
Please leave your praise in the comments below and let us know what creative ways you switched this up to make it your own. If you so choose, share on social media with #flavorbible. Lastly, please follow our social pages by clicking the links at the bottom of the page. We want to continue taking you on these global culinary adventures. OPA!
For a similar profile but for our carnivorous friends, give this Grilled Marinated Greek Chicken a try!
Equipment: Grilled Greek Veggie Bowl
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All things grilling are required for this delightful treat. A good grill is one of the best investments one can make. The cheap ones wear out quickly and don’t always heat evenly. Here are some tools to get you started if you’re in the market (affiliate links):
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Grilled Greek Veggie Bowl
Equipment
- Grill
- Grilling Basket
Ingredients
- 1 batch Easy Greek Marinade See link in post.
- 2 dozen Baby Carrots
- 3 cups Fresh Broccoli Florets
- 1 each Parsnip, chopped
- 1 each Eggplant, chopped
- 2 each Zucchini, chopped
- 1 cup White Rice Prepped according to package instructions.
- 2 each Pita Bread Can be found in most bakery sections
- 1 cup Crumbled Feta
Instructions
- Prepare the marinade according to the directions (https://flavorbible.com/2020/04/28/easy-greek-marinade/ ). Chop the parsnip, eggplant, and zucchini into bite-sized portions. Marinate for at least 30 minutes up to overnight.
- Place vegetables in a grilling basket. It's best to arrange the harder vegetables (broccoli, parsnips, and carrots) closer to the direct heat. See notes below on ways to do this. Cook for 10 – 15 minutes, turning occasionally but not too often.
- Cook rice according to package directions. Wrap pita in foil and warm in the oven while rice cooks. Cut into triangles. Place vegetables over rice with pita. Sprinkle with feta.
- Optional: Add a condiment such as hummus or baba ganoush (pictured) to compliment.
Notes
- Option 1: Use a two-zone cooking method on the grill and arrange the broccoli, parsnips, and carrots (they take longer to cook) on the side closest to the heat and the zucchini and eggplant on the cooler side. This can be done by arranging coals on one side of the grill or controlling the burners for a gas grill.
- Option 2: Layer the longer cooking vegetables on the bottom and the shorter cooking vegetables on top. Eventually they will get stirred around but will help in the beginning to soften up the longer cooking vegetables.
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