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Mean Mozzarella Bowl

bowl of quinoa and grilled vegetables with lemon and avocado

​Prep Time:

Idle Time:

Cook Time



15 Mins


20 Mins

Gold Blend



  • Any combination of seasonal, grill-friendly veggies. This bowl uses zucchini, summer squash, eggplant, a variety of bell peppers, and broccolini.

  • Balsamic vinegar- enough to give all the veggies a good bath

  • Good quality Extra-Virgin Olive Oil – better have a full bottle.

  • Sea Salt

  • Black Pepper

  • Cooked quinoa- tip: cook it in vegetable stock to an add extra kick (make enough to fill about half of your bowl).

  • Fresh basil

  • A sweet, white vinegar dressing- shout out to Amphora’s Sicilian Balsamic for this particular recipe.

  • Fresh lemons- 1 or 2

  • Ciliegine- also known by Americans as those bite-sized fresh mozzarella balls packed in water.

  • An avocado or 2- cut into visually appealing slices or cubes

  • *BONUS: if you can get your hands on some truffle oil, get it ready.

Mean Mozzarella Bowl

I don’t use specific amounts of each ingredient. Eyeball it for however many you’re serving. Make enough for leftovers and thank yourself later.


1. Prep your veggies. Cut your veggies into roughly 1/4-inch thick slices. Place them in a large Ziploc bag and DRENCH them in olive oil, balsamic vinegar, salt and pepper. They should be bathing. Cover the bag and let marinade for at least 15 minutes. While your medley marinates, bring the grill up to temperature. 400 degrees works great to tenderize your veggies while locking in the flavors of the marinade. Grill until they have grill marks on each side, then let cool.

hand cutting cucumber on wooden cutting board
vegetables laid out on grill

Note: Green Mountain Grill’s teflon-coated cooking mats will make this easier on you, don’t hesitate to purchase a pack.

2. Prep your quinoa. Cook quinoa according to package directions. Let cool. Sprinkle with salt, pepper, and toss with your sweet, white vinegar dressing and the juice of your lemons. Finely chop your basil, add to quinoa, and toss.

3. Break out the balls! Drain them from their package. That’s about it for this step.

4. Arrange your bowl. Fill your bowl, from left to right, with quinoa, ciliegine, and grilled veggies. Drizzle a tiny bit of truffle oil and dark balsamic over ciligiene (for this recipe I happened to already have truffle-flavored balsamic, which works twice as well). Garnish with avocado slices, and any basil you have left.

hand putting vegetables in bowl on wooden counter


bowl of quinoa and grilled vegetables with lemon and avocado

Written by Carina Chiodo



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