Mediterranean Roasted Vegetable Pilaf Bowls

Roasted vegetables are given a Greek twist with olive oil, lemon juice, garlic, greek seasoning and oregano. Pile high over a bed of lettuce, savory pilaf, creamy feta and tzatziki sauce.

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With cumin pistachio pilaf and some tzatziki for dipping. YUM.

I don’t even know where to begin. There is just so much happening here. So much flavor, so many textures and just so much goodness all in one bowl!!

AND it is an almost completely vegan bowl too. Like what?!? Just lose the tzatziki/feta, sub in hummus and this becomes vegan…but oh my gosh, I’d never, ever, ditch the feta if I were you. NEVER. Because creamy dreamy dreams would be lost.

In my humble opinion, Greek salads (being one of my personal favs) are completely made by feta. The salty, tangy, creamy dimensions this one little ingredient brings is insane.

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As much as I love feta, the roasted vegetables definitely steal the show. Zucchini, bell pepper, onion, mushrooms, and tomatoes marinated in olive oil, lemon juice, garlic, greek seasoning, oregano, and ground black pepper is a recipe for perfection.

I like to broil kabobs in the oven for a no fuss charred-fake-grill method, but if you are feeling ambitious you could totally fire up the grill!

Mediterranean Roasted Vegetable Pilaf Bowls

Roasted vegetables are given a Greek twist with olive oil, lemon juice, garlic, greek seasoning and oregano. Pile high over a bed of lettuce, savory pilaf, creamy feta and tzatziki sauce.

Ingredients:

For the marinade:

  • 1/2 cup extra virgin olive oil
  • 1 lemon, zested and juiced
  • 1 clove garlic, minced
  • 2 teaspoons Greek seasoning
  • 2 teaspoons dried oregano
  • 1 teaspoon all-purpose seasoning
  • black pepper to taste

For the kebabs:

  • 2 zucchini
  • 1 large red bell pepper, cored and seeded
  • 1 large orange bell pepper, cored and seeded
  • 1 large onion, quartered
  • 8 oz white mushrooms, trimmed
  • 12 cherry tomatoes

For the bowls:

  • lettuce
  • rice pilaf
  • tzatziki sauce
  • crumbled feta

Directions:

  1. Submerge skewers into a baking dish filled with water until ready to thread vegetables. This will prevent skewers from burning.
  2. In a large bowl, whisk together olive oil, garlic, lemon juice/zest, greek seasoning, dried oregano, all-purpose seasoning, and pepper.
  3. Cut the zucchini, orange/red bell peppers, and onion into large pieces, add to the marinade with the mushrooms and tomatoes, toss well. Cover and allow to marinate for 20 minutes.
  4. Preheat oven on medium broil. Line a large baking sheet with foil. Set aside.
  5. Thread the vegetables alternately onto eight presoaked wooden skewers. Transfer to prepared baking sheet and place in oven to roast. Roast vegetables for 25-30 minutes until vegetables are tender, flipping every 10 minutes.
  6. Serve with rice or pilaf, tzatziki yogurt, feta, and lettuce.