Save My grill pan was crusted with last week's salmon when I decided to throw together this bowl on a Tuesday night. I had a pile of vegetables wilting in the crisper and a craving for something that tasted like vacation. The sizzle of eggplant hitting hot metal, the way the halloumi squeaked as it browned—it all came together faster than I expected. What started as fridge cleaning turned into my most-requested dinner.
I made this for a friend who swore she hated eggplant. She watched me flip the rounds on the grill, skeptical, arms crossed. Then she tasted one—charred edges, silky center, bright with lemon and oregano. She finished two bowls and texted me the next morning asking for the recipe. Now she grills eggplant every Sunday.
Ingredients
- Boneless, skinless chicken breasts or halloumi: Chicken stays juicy with the marinade, but halloumi brings a squeaky, golden crust that vegetarians will crave.
- Extra-virgin olive oil: Use the good stuff for drizzling at the end—it adds a peppery finish that bottled dressing can't match.
- Fresh lemon juice: Brightens everything and keeps the marinade from feeling heavy; I always zest one lemon for garnish too.
- Garlic: Three cloves might seem bold, but they mellow beautifully on the grill and perfume the whole bowl.
- Dried oregano and ground cumin: This combo is the shortcut to Mediterranean depth without a long spice list.
- Quinoa: Rinse it well or you'll get a bitter, soapy taste—I learned that the hard way.
- Low-sodium chicken or vegetable broth: Cooking quinoa in broth instead of water makes it taste like it belongs in the bowl, not just under it.
- Zucchini, red bell pepper, eggplant: Cut them thick so they char without turning mushy; thin slices fall through the grill grates.
- Cherry tomatoes: They burst on the grill and release sweet juice that pools into the quinoa.
- Red onion: Wedges caramelize at the edges and stay crunchy in the center.
- Chickpeas: Toss them on the grill and they crisp up like little savory nuggets.
- Cucumber: Dice it fresh right before serving—it stays crunchy and cool against the warm protein.
- Kalamata olives and feta: Salty, briny, creamy—they tie the whole bowl together.
- Plain Greek yogurt: The base of tzatziki; full-fat makes it luxurious, but low-fat works if you prefer.
- Fresh dill and parsley: Dill in the tzatziki, parsley on top—both add grassy brightness that balances the char.
Instructions
- Make the tzatziki:
- Squeeze the grated cucumber hard in paper towels until your hands are damp and the cucumber is nearly dry. Mix it with yogurt, garlic, lemon juice, dill, olive oil, salt, and pepper, then cover and chill so the flavors marry.
- Marinate everything:
- Whisk olive oil, lemon juice, garlic, oregano, cumin, salt, and pepper in a large bowl, then toss in your chicken or halloumi. Pour half the marinade into another bowl and coat the zucchini, bell pepper, eggplant, tomatoes, onion, and chickpeas. Cover both and let them sit for at least thirty minutes.
- Cook the quinoa:
- Bring broth to a boil, add rinsed quinoa, then lower the heat, cover, and simmer for fifteen minutes. Let it rest off the heat for five minutes before fluffing with a fork.
- Heat the grill:
- Preheat your grill or grill pan over medium-high and oil the grates so nothing sticks.
- Grill the protein:
- Lay chicken or halloumi on the hot grill and cook chicken six to eight minutes per side until it hits 165°F inside, or halloumi two to three minutes per side until golden stripes appear. Let chicken rest five minutes before slicing.
- Grill the vegetables:
- Spread zucchini, eggplant, bell pepper, tomatoes, onion, and chickpeas on the grill or in a grill basket and cook four to six minutes, turning often, until they're tender with charred spots.
- Build the bowls:
- Divide quinoa among four bowls and top with sliced chicken or halloumi, grilled vegetables, diced cucumber, olives, and crumbled feta.
- Finish and serve:
- Drizzle olive oil and a generous spoonful of tzatziki over each bowl, then scatter parsley and add a squeeze of lemon if you like. Serve right away while everything is warm.
Save The first time I served this, my daughter picked out every olive and stacked them on the edge of her plate. By the third bowl, she was eating them willingly, even asking for extra feta. Sometimes it takes a few tries for a dish to feel like home. Now she helps me grill the zucchini and always sneaks a piece of halloumi before it makes it to the table.
Storing and Reheating
I pack leftovers into glass containers with the quinoa on the bottom, protein and vegetables on top, and tzatziki in a separate small jar. Everything keeps in the fridge for up to three days. When I reheat, I warm the protein and veggies in a skillet over medium heat for a few minutes, then assemble fresh bowls with cold cucumber, olives, and feta. The tzatziki stays cold and creamy that way, and the textures stay interesting.
Swapping Proteins
I've made this bowl with firm tofu pressed and marinated overnight, and it soaked up the lemon and oregano like a sponge. Extra halloumi works if you want a fully vegetarian version with extra richness. Shrimp also grills beautifully in about three minutes per side. Whatever protein you choose, just make sure it gets time in that marinade so it doesn't taste like an afterthought.
Making It Your Own
This bowl is a formula more than a strict recipe. I've swapped in roasted red peppers from a jar when I'm lazy, added artichoke hearts, or tossed in a handful of arugula right before serving. Sometimes I sprinkle toasted pine nuts or sunflower seeds for crunch. The tzatziki is the constant—it pulls everything together no matter what vegetables or protein you choose.
- Try marinating overnight for even deeper flavor.
- Add a pinch of red pepper flakes to the marinade if you like heat.
- Serve with warm pita or flatbread on the side for scooping.
Save This bowl has become my answer to the question, what's for dinner, when I want something that feels special but doesn't require a trip to the store. It's bright, filling, and makes the kitchen smell like summer no matter the season.
Recipe FAQ
- → Can I make this bowl ahead of time?
Absolutely. The marinated proteins and vegetables develop even more flavor when prepared ahead. Grill everything in advance and store components separately in the fridge for up to 3 days. Reheat the protein and vegetables gently, then assemble with fresh toppings just before serving.
- → What's the best protein option?
Both work beautifully. Chicken breast offers lean protein that absorbs the Mediterranean marinade deeply, while halloumi brings a salty, creamy texture that's naturally vegetarian. For plant-based eaters, extra-firm tofu or additional halloumi work perfectly.
- → How do I get the best char on vegetables?
Pat vegetables dry before marinating to prevent steaming. Use a hot grill or grill pan over medium-high heat, and don't overcrowd the cooking surface. A grill basket helps smaller items like chickpeas and cherry tomatoes cook evenly without falling through.
- → Can I cook this without a grill?
Certainly. Use a cast-iron skillet or heavy-bottomed pan over high heat to achieve similar char marks and caramelization. Roasting at 425°F for 15-20 minutes also works, though you'll miss the smoky grilled flavor.
- → Is the tzatziki necessary?
It's highly recommended. The cool, creamy sauce balances the warm, charred vegetables and spiced protein perfectly. If you're short on time, store-bought tzatziki works, though the homemade version with fresh cucumber and dill is noticeably better.
- → What other toppings could I add?
Roasted pine nuts or sunflower seeds add crunch, while fresh mint or basil brightens the flavors. Hummus spreads another layer of creaminess, and roasted red peppers or artichoke hearts complement the Mediterranean profile beautifully.