The warm summer weather is finally here, and you know what that means it’s grilling season! I love spending time outside, soaking up the sunshine and cooking up something delicious. One of my favorite things to make on the grill? Grilled Veggie & Rice Bowls! They’re colorful, tasty, and super simple to make. Plus, when I use Tilda Ready To Eat Basmati Rice, it saves me even more time. This is a great meal for lunch or dinner, and it’s packed with healthy veggies and creamy sauce. Let’s get grilling!
Method
Prep the Veggies
First things first let’s get those beautiful veggies ready for the grill! Start by cutting your bell pepper into big chunks. Then, slice your zucchini into rounds and cut the red onion into thick circles, about 1cm wide. Skewer the cherry tomatoes onto sticks or skewers so they stay in place while grilling this also makes them easier to flip without losing any. Don’t forget the corn on the cob leave it whole for now. Once all your veggies are prepped, drizzle them with olive oil and season with salt and pepper. Make sure they’re evenly coated; this helps them cook well and brings out their natural flavors once they hit the grill.
Fire Up the Grill
Now it’s time to heat things up! Preheat your grill to around 400°F. If you’re using a grill pan inside, set it over medium-high heat. Once it’s nice and hot, carefully place all your seasoned vegetables bell pepper, zucchini, red onion, skewered tomatoes, and corn directly onto the grill or grill pan. Grill them for about 8 to 10 minutes total, flipping them halfway through to get those gorgeous grill marks and even cooking. Keep an eye on the cherry tomatoes they may cook a little faster than the rest. When the veggies are tender and lightly charred, remove them from the heat and set them aside to cool slightly.
Make the Creamy Sauce
While your veggies are grilling, let’s whip up that creamy and refreshing yogurt sauce. In a small bowl, mix together the Greek yogurt, one minced clove of garlic, a teaspoon of dill (fresh or dried works great), a splash of lemon juice, and a pinch of salt. Stir everything together until smooth and well combined. This sauce is cool, tangy, and makes the perfect partner to the smoky, warm vegetables in your bowl.
Get the Rice Ready
Next up, the rice! One of my favorite shortcuts is using Tilda Ready To Eat Basmati Rice it’s fluffy, flavorful, and cooks in just a few minutes. Follow the instructions on the package (usually microwave or stovetop), then divide the cooked rice evenly between two serving bowls. This rice will form the base of your delicious veggie bowl.
Build the Bowl
Now comes the fun part putting it all together! Carefully cut the corn off the cob using a sharp knife (make sure it’s cool enough to handle). Then, start building your bowl by placing the grilled veggies and fresh corn right on top of the rice. Arrange them however you like neatly in rows or all mixed up, it’s totally up to you. Finally, add a generous scoop of the yogurt sauce right in the center of each bowl. The contrast between warm veggies and cool sauce is what makes this bowl extra special.
Time to Enjoy
Your grilled veggie bowl is now ready to enjoy! Grab a fork, give everything a good mix if you like, and dig into a bowl full of color, flavor, and freshness. It’s a perfect mix of smoky, creamy, and satisfying all in just 20 minutes!
Necessary Tools
- Grill or grill pan
- Knife and cutting board
- Bowl for sauce
- Skewers (for cherry tomatoes)
- Tongs or spatula
- Spoon for serving
- 2 serving bowls
Grilled Veggies – Fresh, Flavorful, and So Easy!
Cuisine: MediterraneanDifficulty: Easy2
servings10
minutes10
minutes20
minutesIngredients
For the Bowl
1 package Tilda Ready-To-Eat Basmati rice
1 bell pepper, cut into large pieces
½ red onion, cut into 1cm rounds
1 green zucchini, sliced
½ cup cherry tomatoes (skewered on sticks or skewers)
1 corn on the cob
Salt & pepper to taste
1 tbsp olive oil
For the Sauce
½ cup Greek yogurt
1 clove garlic, minced
1 tsp dried or fresh dill
1 tsp lemon juice
Pinch of salt
Directions
- Prep the Veggies: Start by cutting your bell pepper into big pieces, slicing the zucchini into rounds, and cutting the red onion into 1cm thick circles. Skewer your cherry tomatoes so they’re easier to grill. Set the corn aside for now. Drizzle all the veggies (including the corn) with olive oil and sprinkle with salt and pepper. This makes them extra tasty on the grill!
- Fire Up the Grill: Preheat your grill to about 400°F. If you’re using a grill pan indoors, heat it up over medium-high heat. Once hot, place your seasoned veggies and corn directly onto the grill. Cook for 8–10 minutes, flipping halfway through to get beautiful grill marks on both sides. The veggies should be tender and lightly charred.
- Make the Creamy Sauce: While the veggies are grilling, grab a bowl and mix together the Greek yogurt, minced garlic, dill, lemon juice, and a pinch of salt. Stir it all up until it’s smooth and creamy. This sauce adds a cool, tangy twist to the warm veggies.
- Get the Rice Ready: Heat your Tilda Ready-To-Eat Basmati Rice following the instructions on the package (it only takes a few minutes!). Divide the rice into two serving bowls.
- Build the Bowl: Once the veggies are done, carefully cut the corn off the cob with a knife. Now it’s time to build your bowls! Add the grilled veggies and corn right on top of the rice. Finish it off by adding a big scoop of the yogurt sauce in the middle of each bowl.
- Time to Enjoy: Grab a fork, mix it up if you like, and dig in! The mix of smoky veggies, fluffy rice, and creamy sauce is totally delicious.
Notes
- Don’t cut the veggies too small they could fall through the grill grates.
- Keep an eye on the grill some veggies cook faster than others.
- Let the grilled veggies cool for a minute before handling or adding them to the rice bowls.
Serving Suggestions
- Pair your bowl with a cold glass of lemonade or iced tea.
- Add grilled tofu or chicken if you want more protein.
- Serve with a side of pita chips or garlic bread for a fun twist.
Fun Fact
Did you know grilling helps bring out the natural sweetness in vegetables? When veggies cook on a hot grill, the sugars caramelize, which makes them taste even better!
Conclusion
These Grilled Veggie are a summertime favorite in my house. They’re easy, fast, and full of flavor! Whether you’re grilling in the backyard or using a grill pan in the kitchen, this recipe is a fun way to eat more veggies and enjoy every bite. Plus, using Tilda rice makes it extra quick!
Give it a try, and let me know what you think. Happy grilling!
