Vegetarian Mediterranean Bowl with Roasted Vegetables and Creamy Tahini Sauce

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This vibrant and nourishing Classic Vegetarian Mediterranean Bowl is a celebration of fresh, wholesome ingredients and bold flavors. Featuring perfectly roasted vegetables, protein-packed chickpeas, juicy cherry tomatoes, and crumbled feta cheese, all served over a base of brown rice, this dish is topped with a luscious tahini sauce and garnished with fresh herbs. Perfect for a quick lunch or dinner, it’s an easy way to enjoy the essence of Mediterranean cuisine in every bite.

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Vegetarian Mediterranean Bowl with Roasted Vegetables and Creamy Tahini Sauce

By Diane Kochilas

Prep Time 15

Cook Time 25

Servings bowls

Pasta, Recipes, Rice, Salads

Prep Time 15

Cook Time 25

Servings bowls

Pasta, Recipes, Rice, Salads

Ingredients

For brushing the vegetables:

½ cup extra virgin Greek olive oil
1 teaspoon dried Greek oregano
Generous pinch of sea salt
Freshly groundblack pepper to taste
1 large red bell pepper deseeded and sliced into strips
1 medium eggplant sliced into ovals
1 medium zucchini sliced into ovals
1 cup cooked rinsed and drained (canned chickpeas are fine)
1 cup cherry or teardrop tomatoes halved
½ cup crumbled Greek feta
2/3 cup brown rice cooked according to package directions

For the Tahini Sauce:

3 tablespoons tahini
Juice of ½ lemon
1 clove garlic minced
2 tablespoons olive oil
2 –3 tablespoons water to thin the sauce
Salt and pepper to taste
Fresh parsley or mint chopped

Instructions

Make the Marinade:

Whisk together the olive oil, oregano, salt and pepper.

Cook the Vegetables:

Heat the grill pan and brush it lightly with olive oil. Place the vegetables on the grill pan over medium heat, brush the top side with the olive oil mixture and sear until lined with grill marks and softened. Flip to do the same on the other side, brushing that side with the olive oil mixture, too.

Cook the rice:

Cook your rice according to package instructions. Fluff it with a fork once done and set aside.

Make the Tahini Sauce:

In a small bowl, whisk together tahini, lemon juice, minced garlic, olive oil, salt, and pepper. Gradually add water until you reach your desired consistency (it should be creamy but pourable). Taste and adjust seasoning as needed.

Assemble the Bowl:

Start with your cooked brown rice as the foundation of the bowl.
Add roasted red peppers, grilled eggplant slices, zucchini rounds, cooked chickpeas, and fresh cherry tomatoes on top, snugly next to each other so the bowl is organized and colorful.
Sprinkle crumbled feta cheese over the bowl or in one spot..

Garnish and Serve:

Drizzle generously with tahini sauce and garnish with fresh parsley or mint.

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Diane’s Greek Single-origin Artisanal Foods

Visit my online shop for a wide selection of Greek single-origin artisanal foods, from honeys to wild herbs, olives, olive oils, pistachios, heirloom grain products, fruit preserves and more.

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Diane Kochilas is one of the world’s foremost experts on Greek and Mediterranean cuisine. She is the host, creator and co-producer of My Greek Table, the award-winning 13-episode per season cooking-travel show about Greece that airs nationally on Public Television. The series is in its third season.

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Vegetarian Mediterranean Bowl with Roasted Vegetables and Creamy Tahini Sauce