Grilled Vegetable Bowls with Green Goddess Sauce are the perfect summer grilling recipe! This vegetarian grilling dish is so full of flavor from the fresh produce and the addictive green goddess sauce! You’ll want to put this sauce on everything!
A couple of weeks ago I asked on Instagram what kind of recipes people wanted to see from me this summer. To my surprise and delight, a bunch of people wanted vegetarian grilling recipes! I love this! I absolutely love grilling and I love making fun recipes with vegetables. It can be a challenge sometimes, but I’m up for it. These Grilled Vegetable Bowls with Green Goddess Sauce are so simple but SO full of flavor!
What You’ll Need
Barley, Farro, Wheat Berries, Quinoa, etc – basically any kind of grain that you want! Rice or couscous would also work.
Bell Peppers – I used both red and orange
How to Make Grilled Vegetable Bowls
These vegetarian rice bowls are a little labor-intensive as far as chopping goes, but super simple as far as cooking skills. To start, I make whatever grain I have on hand for the base of the bowls. This time it happened to be barley. Barley takes awhile to cook, so I get that going first so it can cook while I prep the vegetables.
Next, chop up the vegetables. As I said, this part takes a bit of time depending on your chopping efficiency. I like to have a bowl next to my cutting board where I discard whatever parts of the vegetables that I don’t use which helps clear up my work space.
Once the vegetables are chopped, combine them in a large bowl and then drizzle them with olive oil and balsamic vinegar, and toss with garlic, salt, and pepper. Place them in a grill pan and then cook them on a medium-high grill for 10-15 minutes. The size of your grill pan will affect your cooking time. If it’s on the small side, you might want to either grill the veggies in two batches or just add some cooking time to allow all of the veggies to be cooked through.
Lastly, make the green goddess sauce. Combine the herbs, olive oil, lemon juice, and garlic in a food processor or blender and pulse until the herbs are finely chopped. Then add the yogurt, mayonnaise, milk, and salt, and blend until smooth.
Serve the bowls with a serving of grains, a big helping of vegetables, and topped with the green goddess sauce and some crumbled feta or goat cheese! Enjoy!
Keyword: grilling, main dish, summer, summer dinner, vegetarian, vegetarian dinner
Prep Time: 25minutes
Cook Time: 30minutes
Total Time: 55minutes
Servings: 4-6 servings
2cupsquinoa, barley, farro, wheat berries, rice
1zucchinicut into bite-sized pieces, I like to slice mine into 1/4" rounds
1summer squashcut into bite-sized pieces, I like to slice mine into 1/4" rounds
1red bell pepperstem and seeds removed, sliced
1orange bell pepperstem and seeds removed, sliced
8-10asparagus stalkschopped into bite-sized pieces
Green Goddess Sauce
juice of 1 lemon
1/2cupcrumbled feta cheesefor topping
Cook your preferred grain according to package directions. I used barley, which takes about 45-60 minutes to cook, but something like quinoa will take much less time.
Preheat your grill to medium-high heat.
Place all of the prepped vegetables into a large bowl.
Drizzle with olive oil, balsamic vinegar, garlic, salt, and pepper, and toss well to combine.
Place veggies in a grill pan. If you don't have a grill pan, you can also make a pan of aluminum foil.
Place grill pan on grill and cook for 10-15 minutes, tossing occasionally, until the vegetables are cooked.
Green Goddess Sauce
Place parsley, cilantro, dill, green onions, olive oil, lemon juice, and garlic into a small food processor or blender and pulse until finely chopped. Add the yogurt, mayo, milk, and salt and blend until smooth.
Serve bowls with a serving of preferred grain, a helping of veggies some sauce, and topped with feta cheese. Enjoy!