Charred Vegetable and Feta Grain Bowl with Lemon-Tahini Dressing

By AislePrompt Editorial · Published 2026-06-05 · Updated 2026-06-05

A nourishing grain bowl with smoky grilled vegetables and tangy feta, finished with a creamy lemon-tahini dressing. This Mediterranean-inspired vegetarian recipe, ready in about 35 minutes, pairs quinoa, zucchini, red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup quinoa
• 1 medium, sliced into 1/4-inch rounds zucchini
• 1 large, cut into strips red bell pepper
• 1 small, cut into 1-inch cubes eggplant
• 3 tbsp olive oil
• 1/2 cup crumbled feta cheese
• 3 tbsp tahini
• 2 tbsp lemon juice
• 2 tbsp water
• 1 clove minced garlic clove
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp chopped fresh parsley

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Instructions

1. Step 1: Rinse 1 cup quinoa under cold water, then combine with 2 cups water in a medium saucepan. Bring to a boil, reduce to low, cover, and simmer for 15 minutes until water is absorbed and quinoa is fluffy.
2. Step 2: Preheat grill or grill pan to medium-high heat. Toss 1 sliced medium zucchini, 1 large red bell pepper cut into strips, and 1 small cubed eggplant with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper.
3. Step 3: Grill the vegetables for 3-4 minutes per side until charred and tender, then remove from heat.
4. Step 4: In a small bowl, whisk together 3 tbsp tahini, 2 tbsp lemon juice, 2 tbsp water, 1 minced garlic clove, 1/2 tsp salt, and 1/4 tsp black pepper until smooth and pourable.
5. Step 5: In a large bowl, combine the cooked quinoa, grilled vegetables, and 1/2 cup crumbled feta cheese. Drizzle with the lemon-tahini dressing and toss gently.
6. Step 6: Garnish with 2 tbsp chopped fresh parsley and serve warm or at room temperature.