Are you looking for a way to transform your summer grilling into a vibrant, healthy, and incredibly flavorful vegetarian feast? Imagine a beautiful bowl filled with fluffy couscous, a rainbow of smoky grilled vegetables, and a creamy, delicious sauce made with a secret grilling trick. This Grilled Vegetable Bowl is that perfect meal.
This is your ultimate guide to creating a stunning and satisfying main course that celebrates the very best of summer produce. We’ll show you how to perfectly grill a medley of peppers, squash, and mushrooms, and then create a game-changing yogurt sauce using aromatics that have been cooked right on the grill alongside them.
What makes this recipe so special is its incredible depth of flavor, built entirely on the grill, and its perfect balance of textures—tender, creamy, and crunchy. This Grilled Vegetable Bowl is a sophisticated yet easy meal, perfect for a healthy weeknight dinner or for impressing guests at a weekend cookout.
Table of Contents
Table of Contents
The Secret to a Better Sauce: Grill Your Aromatics!
The absolute star of this Grilled Vegetable Bowl is the unique and smoky yogurt sauce. The secret to its incredible flavor is a brilliant professional technique: grilling the sauce aromatics.
Instead of using raw garlic and peppers, we toss them on the grill with the other vegetables. Here’s why this is a game-changer:
- Sweet, Mellow Garlic: Grilling whole, unpeeled garlic cloves steams them in their own skin, transforming them from sharp and pungent into something wonderfully sweet, nutty, and soft.
- Smoky, Sweet Peppers: Grilling the bell pepper gives it a beautiful char and a deep, smoky sweetness that you can’t get any other way.
When you blend these cooked, smoky aromatics with cool, tangy Greek yogurt, you create a sauce with a complex, restaurant-quality depth of flavor that is simply unforgettable.
The Key Ingredients for Your Grilled Vegetable Bowl
This recipe uses a bounty of fresh, seasonal produce to create a healthy and satisfying meal.
- The Grilled Vegetables: A beautiful summer medley of colorful bell peppers, tender yellow squash, “meaty” shiitake mushrooms, and sweet red onion.
- The Aromatics for Grilling: Whole, unpeeled garlic cloves and sprigs of fresh herbs (like thyme, rosemary, or oregano) get tossed with the vegetables to infuse them with flavor as they cook.
- The Base: Quick-cooking couscous provides a light and fluffy foundation for the bowl.
- The Grilled Pepper Yogurt Sauce: The star of the show, made with Greek yogurt and the grilled garlic and bell pepper. Using a 2% or full-fat Greek yogurt will result in the creamiest sauce.
- The Toppings: A final sprinkle of crunchy, toasted sliced almonds adds a perfect textural contrast.
Step-by-Step Guide to Your Grilled Vegetable Bowl
This entire meal comes together with your grill doing most of the work.
Part 1: Grilling the Vegetables
- Prepare the Grill: Preheat your outdoor grill or a large indoor grill pan to a steady medium-high heat.
- Prep the Vegetables: In a large bowl, toss the quartered bell peppers, sliced yellow squash, stemmed shiitake mushrooms, the whole unpeeled garlic cloves, and the fresh herb sprigs with 3 tablespoons of olive oil, 1 teaspoon of kosher salt, and 1/2 teaspoon of black pepper. In a separate small bowl, brush the red onion rounds with a little olive oil and season with salt.
- Grill in Batches: Brush the hot grill grates with olive oil. Place the bell pepper mixture and the onion rounds on the grill. It’s okay to work in batches if needed to avoid overcrowding the grill.
- Cook to Perfection: Grill the vegetables, turning them occasionally, for about 10 minutes, until they are tender and have beautiful, dark char marks. The peppers will likely finish first. As the vegetables finish cooking, transfer them to a large bowl.
Part 2: Prepare the Base, Sauce, and Assemble
- Cook the Couscous: While the vegetables are grilling, cook the couscous according to the package directions. Typically, this involves simply adding 1 cup of couscous to 1 1/2 cups of boiling water or broth, covering the pot, and letting it sit off the heat for 5-7 minutes.
- Make the Grilled Yogurt Sauce: Find the tender, grilled garlic cloves from your vegetable bowl. Squeeze the soft, roasted garlic out of its papery skin and into a mini food processor or blender. Add two pieces of the grilled bell pepper, the Greek yogurt, 1/4 teaspoon of salt, and pepper to taste. Blend until the sauce is completely smooth.
- Prepare the Final Veggie Mix: Cut the remaining grilled bell peppers into bite-sized chunks. Toss them in the large bowl with the grilled squash, mushrooms, herbs, and onion. Season with more salt if needed.
- Assemble Your Bowls: Fluff the cooked couscous with a fork and divide it among your serving bowls.
- Serve: Top the couscous with a generous portion of the mixed grilled vegetables and a sprinkle of the toasted almonds. Serve your beautiful Grilled Vegetable Bowl with a large dollop of the smoky grilled pepper yogurt sauce on top or on the side.
The Ultimate Grilled Vegetable Bowl with a Smoky Yogurt Sauce
A healthy and flavorful vegetarian meal featuring a medley of grilled vegetables served over a bed of fluffy couscous. Bell peppers, yellow squash, shiitake mushrooms, and red onion are tossed with herbs and olive oil, then grilled until tender and charred. A creamy and smoky yogurt sauce is made by blending some of the grilled peppers with grilled garlic and Greek yogurt. The dish is assembled in bowls and finished with a sprinkle of toasted almonds.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Grilling
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
- 2 bell peppers (any color), stemmed, seeded and quartered
- 1 yellow squash, sliced into 1/4-inch-thick rounds
- 8 ounces shiitake mushrooms, stemmed
- 2 cloves garlic, unpeeled
- 2 to 3 sprigs thyme, rosemary or oregano
- 3 tablespoons extra-virgin olive oil, plus more for brushing
- Kosher salt and freshly ground pepper
- 1 large red onion, sliced into 1/4-inch-thick rounds
- 1 (10-ounce) package couscous
- 1/2 cup 2% Greek yogurt
- 1/4 cup sliced almonds, toasted
Instructions
- Heat a grill pan over high heat.
- In a large bowl, toss the bell peppers, squash, mushrooms, unpeeled garlic cloves, and fresh herbs with 3 tablespoons of olive oil, 1 teaspoon of salt, and 1/2 teaspoon of pepper.
- Brush the onion rounds with olive oil and season with salt.
- Brush the grill pan with olive oil. Grill the bell pepper mixture and onion rounds (working in batches if needed) for about 10 minutes, turning, until the vegetables are tender and have grill marks.
- While the vegetables grill, cook the couscous according to the package directions.
- Once the vegetables are cooked, remove the grilled garlic from its peel.
- Make the Sauce: In a mini food processor or blender, pulse the peeled grilled garlic, 2 pieces of the grilled bell pepper, and the Greek yogurt until smooth. Season with 1/4 teaspoon of salt and pepper to taste.
- Assemble the Bowls: Cut the remaining grilled bell peppers into chunks and toss them with the grilled squash, mushrooms, herbs, and onion in a large bowl. Season with additional salt if needed.
- Fluff the cooked couscous with a fork and divide it among serving bowls.
- Top the couscous with the grilled vegetable mixture and sprinkle with toasted almonds.
- Serve with the prepared yogurt sauce on the side or dolloped on top.
Notes
- This recipe is designed for a grill pan but can also be made on an outdoor grill.
- Grilling the garlic in its peel makes it soft and sweet, perfect for blending into the sauce.
- Cooking the vegetables in batches, if necessary, prevents overcrowding the pan and ensures they grill properly rather than steam.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 450-550
- Sugar: 10-15 g
- Sodium: 700-900 mg
- Fat: 20-25 g
- Saturated Fat: 3-5 g
- Trans Fat: 0 g
- Carbohydrates: 60-70 g
- Fiber: 8-12 g
- Protein: 15-20 g
- Cholesterol: 5-10 mg
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Conclusion: A Celebration of Summer Grilling
This Grilled Vegetable Bowl is a perfect testament to the incredible flavor you can achieve with simple, fresh ingredients and a hot grill. It’s a healthy, satisfying, and deeply flavorful meal that is vibrant, beautiful, and easy to make. This recipe is sure to become a new favorite in your summer dinner rotation, proving that vegetarian grilling can be a truly spectacular event.
Frequently Asked Questions (FAQs)
My vegetables are falling through the grill grates. What can I do?
The key is to cut your vegetables into large enough pieces—quarters for the peppers and thick rings for the onions. For smaller vegetables like mushrooms, a grill basket is a fantastic tool that allows you to get all the smoky flavor without losing anything to the flames.
Can I make this Grilled Vegetable Bowl with a different grain?
Yes, absolutely! This dish would be fantastic with nutty quinoa, chewy farro, or even a bed of creamy polenta instead of the couscous.
How can I make this recipe vegan?
To make this dish vegan, simply substitute the Greek yogurt in the sauce with your favorite plain, unsweetened dairy-free yogurt (a cashew or soy-based one would work well). The rest of the recipe is already naturally plant-based.