Grape & Yogurt Brunch Bowl

Serves 4 · 15 min prep · 15 min cook

Ingredients

• 3 cups plain Greek yogurt
• 2 cups red seedless grapes
• 1 small yellow summer squash
• 1 cup cherry tomatoes
• 1/4 cup fresh mint leaves
• 1/4 cup fresh basil leaves
• 3 tbsp honey
• 1/3 cup toasted pumpkin seeds
• 1/2 cup rolled oats
• 1 tsp lemon zest
• 1 tbsp extra-virgin olive oil
• 1/4 tsp pinch of flaky sea salt
• to taste black pepper

Instructions

1. 1Preheat the oven to 375°F and line a small sheet pan with parchment. Halve the grapes and set half aside raw for topping.
2. 2Dice the yellow squash into small cubes and halve the cherry tomatoes. Toss the squash cubes and half the tomatoes with olive oil, salt, and black pepper on the sheet pan.
3. 3Roast the squash and tomatoes for 12 to 15 minutes until the squash is tender and lightly golden at the edges and the tomatoes have softened and released a little juice. Let cool slightly so they stay bright.
4. 4While the vegetables roast, warm a dry skillet over medium heat and toast the rolled oats for 3 to 4 minutes, stirring often, until fragrant and lightly golden. Tip onto a plate to cool.
5. 5Roughly chop the mint and basil, reserving a few pretty leaves for garnish. Stir the lemon zest into the Greek yogurt along with a drizzle of honey until smooth and lightly sweet.
6. 6Spoon the yogurt into four shallow bowls, swirling it into a wide well so toppings sit nicely. Scatter the toasted oats over the yogurt as a crunchy base layer.
7. 7Arrange the roasted squash, roasted tomatoes, and the reserved raw grape halves over the yogurt in loose clusters so the colors stay vivid.
8. 8Tuck in the remaining fresh tomato halves and a few more grape halves for juicy contrast. Sprinkle the chopped herbs and toasted pumpkin seeds generously over everything.
9. 9Finish each bowl with a final thread of honey, flaky salt, and a crack of black pepper. Serve right away while the roasted squash is still warm against the cool yogurt.