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The Ultimate Grilled Vegetable Bowl with a Smoky Yogurt Sauce

A spoonful of the finished Grilled Vegetable Bowl with 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.

Ingredients

Scale
  • 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

  1. Heat a grill pan over high heat.
  2. 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.
  3. Brush the onion rounds with olive oil and season with salt.
  4. 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.
  5. While the vegetables grill, cook the couscous according to the package directions.
  6. Once the vegetables are cooked, remove the grilled garlic from its peel.
  7. 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.
  8. 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.
  9. Fluff the cooked couscous with a fork and divide it among serving bowls.
  10. Top the couscous with the grilled vegetable mixture and sprinkle with toasted almonds.
  11. 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

Find it online: https://cookupjoy.com/grilled-vegetable-bowl/