grilled vegetable primavera bowls with pesto & smoky grilled chickpeas! an easy 30-minute vegetarian recipe perfect for the end of summer, with grilled zucchini, grilled bell pepper, grilled artichoke hearts, and smoky grilled chickpeas, plus orzo & lemony pesto. totally healthy, naturally plant-based, easily made gluten-free, & perfect for meal prep!
- 4 ounces orzo
- 2 lemons, zested & juiced
- 1 12-ounce jar marinated grilled artichoke hearts, drained & oil reserved
- 1 15-ounce can chickpeas, drained & rinsed
- ⅛ teaspoon cayenne pepper
- 3 medium zucchini (about 1 pound), cut lengthwise into ¼-inch strips
- 1 teaspoon Italian seasoning
- 1 red bell pepper
- 4 cups baby arugula, or greens of choice
- ¼ cup crumbled feta
- Kosher salt, for seasoning
- for serving: kale pesto, lemon wedges for spritzing
- Preheat the grill to medium-high heat. Place a grill basket on the grill, over direct heat. If you do not have a grill basket, you can also place a sheet of heavy-duty aluminum foil over part of the grill.
- Cook the orzo: Bring a large pot of salted water to a boil over high heat. Add the orzo, then cook to al dente according to package directions, about 7-8 minutes. Drain and set aside.
- Season the chickpeas & zucchini: Place the chickpeas and zucchini in 2 separate bowls. Season the chickpeas with the cayenne pepper, 1 teaspoon Kosher salt, and the zest and juice of 1 lemon. Drizzle in 1 tablespoon of the oil from the jar of marinated grilled artichokes. Toss to combine and set aside. Season the zucchini with the Italian seasoning, 1 teaspoon Kosher salt, and the zest and juice of 1 lemon. Drizzle in 1 tablespoon of the oil from the jar of marinated grilled artichokes. Toss to combine and set aside.
- Grill: Place the zucchini on the grill grates over direct heat, grilling for 3-4 minutes per side. Place the chickpeas in the prepared grill basket and grill for 8-10 minutes, tossing the chickpeas every few minutes to get them evenly toasted & browned. Roll the red bell pepper into the excess oil from the zucchini or chickpeas to coat, then place on the grill grates over direct heat and grill for 8-10 minutes, flipping the pepper every few minutes, until the pepper is charred. Remove from the grill. Once cool enough to handle, peel the charred skin off of the pepper, then slice the pepper into thin strips.
- Assemble the grilled vegetable primavera bowls: Add a few handfuls of baby arugula to the bottom of a bowl. Top with a spoonful of orzo, some grilled zucchini, grilled red pepper, grilled chickpeas, and a few of the marinated grilled artichoke hearts. Finish the bowl with a drizzle of pesto and a squeeze of fresh lemon juice. Toss to combine, as desired. Enjoy!
- Grilled artichoke hearts are one of the stars of this grilled vegetable primavera recipe! Be sure to buy good quality marinated grilled artichoke hearts. I like the kind from Trader Joe’s, but I know I’ve seen similar products at Whole Foods and other mass grocers.
- Pesto! Use whatever you love. I’m biased toward my lemony kale pesto – it’s the best!
- Meal prep: These grilled vegetable primavera bowls are totally meal prep friendly, & perfect to pack for lunches during the week. Make everything as described, then portion into your favorite individual containers, omitting the pesto and the squeeze of fresh lemon until you’re ready to eat these bowls. They are great warm, cold, or at room temperature, and will last for up to 4 days in the refrigerator.
- Want to add meat? Season up some boneless, skinless chicken breasts or grilled shrimp the way Step 3 calls for seasoning the chickpeas, and toss them on the grill. Easy!
Keywords: grilled vegetable primavera, healthy vegetarian recipes, weeknight dinner