Savory Mediterranean Bowl

1. 1
   prep

   Preheat the oven and prep the vegetables.

   1.Preheat oven to 400°F (200°C).

   2.Halve the cherry tomatoes, slice the zucchini into half-moons, and dice the bell pepper.

   3.Toss the vegetables with 1 tablespoon olive oil, dried oregano, and a pinch of salt and black pepper.

   TIPCut vegetables in similar sizes so they roast evenly.
2. 2
   roast · ~25 min

   Roast the vegetables until tender and caramelized.

   Spread the seasoned vegetables on a baking sheet in a single layer. Roast for 20-25 minutes, or until the tomatoes are blistered and the zucchini and peppers are tender with lightly charred edges.

   TIPDon't overcrowd the pan; use two sheets if needed to ensure browning, not steaming.
3. 3
   boil · ~20 min

   Cook the quinoa.

   1.In a saucepan, combine rinsed quinoa with 2 cups of water and a pinch of salt.

   2.Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15 minutes.

   3.Remove from heat and let it stand, covered, for 5 minutes. Fluff with a fork.

   TIPRinsing quinoa removes its natural coating, called saponin, which can make it taste bitter or soapy.
4. 4
   mix

   Make the quick tzatziki drizzle.

   In a small bowl, stir together the yogurt, grated garlic, fresh dill, lemon juice, and a pinch of salt until smooth. Mix well.

   TIPLet the sauce sit while you assemble — the garlic will mellow and the flavors will meld for a better taste.
5. 5
   assemble

   Assemble the bowls.

   1.Divide the fluffy quinoa between four bowls.

   2.Arrange the roasted vegetables, diced cucumber, sliced red onion, and kalamata olives over the quinoa.

   3.Drizzle generously with the yogurt sauce and serve with a final crack of black pepper.

   TIPFor meal prep, store the sauce in a separate container and drizzle just before eating to keep the vegetables fresh.

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