As the warm weather rolls in, and it’s finally above freezing, there’s nothing better than a light, refreshing meal packed with fresh veggies and maybe some protein. Whether you’re firing up the grill for a backyard barbecue or looking for a simple stovetop alternative, this recipe is the perfect way to savor the season. The Fredericksburg Food Co-op has all the local, organic ingredients you need to make this colorful, nutrient-dense dish. Plus, with both meat and plant-based protein options, there’s something for everyone!

Ingredients:
For the Bowl:

• 1 zucchini, sliced into rounds
• 1 yellow squash, sliced into rounds
• 1 red bell pepper, cut into strips
• 1 cup cherry tomatoes
• 1 small red onion, sliced into wedges
• 1 ear of corn, husked
• 2 cups cooked quinoa or brown rice

Protein Options:

• 2 chicken breasts or 1 block firm tofu (cubed)
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon cumin
• Salt & pepper to taste

For the Dressing:

• 3 tablespoons olive oil
• 1 tablespoon fresh lemon juice
• 1 teaspoon Dijon mustard
• 1 teaspoon honey or maple syrup
• 1 clove garlic, minced
• Salt & pepper to taste

Instructions:

1. Prepare the Grill or Stovetop: If using a grill, preheat to medium-high heat. If using a stovetop, heat a grill pan over medium heat.
2. Marinate the Protein: In a bowl, toss chicken breasts or tofu cubes with olive oil, smoked paprika, garlic powder, cumin, salt, and pepper. Let sit for at least 10 minutes.
3. Grill the Veggies & Protein: Lightly brush the vegetables with olive oil and place them on the grill. Grill for about 3–4 minutes per side, until tender and slightly charred. At the same time, grill the chicken (5–7 minutes per side) or tofu (3–4 minutes per side) until fully cooked.
4. Cook the Corn: Grill the ear of corn for about 10 minutes, turning occasionally, until slightly charred. Let cool, then slice off the kernels.
5. Make the Dressing: Whisk together all dressing ingredients in a small bowl.
6. Assemble the Bowl: Divide quinoa or rice into bowls, then top with grilled veggies, sliced chicken or tofu, and corn. Drizzle with dressing and enjoy!

This Grilled Summer Veggie & Protein Bowl is a celebration of fresh, local ingredients and bold flavors. Perfect for meal prepping or enjoying al fresco, it’s a healthy, satisfying dish that embodies the best of the season. Stop by the Fredericksburg Food Co-op to pick up the freshest produce and sustainably sourced proteins, and treat yourself to a taste of summer!