Grilled Vegetable Quinoa Skewers

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-03-31 · Updated 2026-03-31

A Mediterranean-inspired salad with charred bell peppers, zucchini, and eggplant, tossed with lemon-quinoa and topped with feta and olives for a refreshing, healthy meal. This mediterranean-inspired grilling (vegetarian) ready in about 30 minutes pairs cut into 1-inch chunks bell peppers, cut into 1-inch chunks zucchini, cut into 1-inch chunks eggplant for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 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

• 2, cut into 1-inch chunks bell peppers
• 1, cut into 1-inch chunks zucchini
• 1, cut into 1-inch chunks eggplant
• 1.5 cups, cooked quinoa
• 1, juiced lemon
• 2 tbsp olive oil
• 2 cloves, minced garlic
• 1/4 cup, chopped fresh parsley
• 1/2 cup, crumbled feta cheese
• 1/3 cup, pitted kalamata olives

Instructions

1. Step 1: Preheat a grill or grill pan to medium-high heat. Toss 2 bell peppers, 1 zucchini, and 1 eggplant with 1 tbsp olive oil, 2 minced garlic cloves, 1 tsp salt, and 1/2 tsp black pepper. Thread onto skewers and grill for 8-10 minutes, rotating occasionally, until charred and tender.
2. Step 2: In a large bowl, combine 1.5 cups cooked quinoa with the juice of 1 lemon, 1 tbsp olive oil, and 1/4 cup chopped parsley. Toss to coat.
3. Step 3: To assemble, divide the quinoa between 4 plates. Top with the grilled vegetables, 1/2 cup crumbled feta, and 1/3 cup pitted kalamata olives. Serve immediately.