There is truly nothing I love more than some grilled veggies on a warm summer day. This recipe was inspired by my love for summer veggies – it includes zucchini, bell peppers, and eggplant which are some of my favorites – and is topped off with crispy chickpeas for a crunch and added protein. This one is from my July 2023 series where I turned a $60 grocery list into a week of meals, which you can find here! Give this one a try for a plant-based summer dinner.

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GRILLED SUMMER VEGGIES, CHICKPEAS, & RICE

Recipe by Jenn Lueke

4.5 from 12 votes

Servings

–

3-4

servings

Prep time

minutes

Cooking time

minutes

There is truly nothing I love more than some grilled veggies on a warm summer day. This recipe was inspired by my love for summer veggies – it includes zucchini, bell peppers, and eggplant which are some of my favorites – and is topped off with crispy chickpeas for a crunch and added protein. This one is from my July 2023 series where I turned a grocery list into a week of meals, which you can find here! Give this one a try for a plant-based summer dinner.

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Ingredients

GRILLED VEGGIES
1 eggplant, thinly sliced into rounds or strips
2 red bell peppers, thinly sliced
2 zucchini, thinly sliced into rounds
1/3 cup olive oil
1/4 cup coconut aminos or reduced sodium soy sauce
1/2 tsp kosher salt (decrease or omit if using soy sauce)
1/2 tsp ground black pepper
1/2 tsp garlic powder
CHICKPEAS
2-15 oz cans chickpeas, drained and rinsed
2 tbsp olive oil
1 tsp kosher salt
1/2 tsp ground black pepper
1/2 tsp garlic powder
1/2 tsp smoked paprika
FOR SERVING
1 cup rice, cooked according to package instructions
1/4 cup fresh chopped cilantro

Directions

Preheat the oven to 400F and line a baking sheet with parchment.
Add the sliced eggplant, bell pepper, and zucchini to a large bowl. Add the olive oil, coconut aminos, salt, ground black pepper, and garlic powder. Use clean hands to toss to coat the vegetables. Chill in the fridge for at least 20 minutes to marinate.
While the veggies marinate, prepare the chickpeas: toss the chickpeas with the olive oil, salt, black pepper, garlic powder, and paprika. Transfer to the prepared sheet pan and bake until crisp, about 15 minutes. Set aside. While the chickpeas cook, prepare the jasmine rice according to package instructions.
To prepare the grilled vegetables, remove the vegetables from the marinade and grill over medium-high heat for about 7 minutes on each side. If you’re doing this on the stove, cook the veggies on medium heat until lightly browned, about 5 minutes each side. Save the marinade for serving.
To assemble, divide the cooked rice evenly among 4 bowls. Add a generous serving of grilled vegetables, and the crispy chickpeas. Drizzle the preserved marinade over top, and garnish with chopped cilantro.