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Ingredients
- ¼ cup olive oil
- 2 teaspoons za’atar see Notes
- 1 teaspoon teaspoon lemon zest
- 3 tablespoons lemon juice (from 1 lemon), divided
- 1 medium eggplant cut into ½-inch-thick slices, about 1 pound
- 1 medium red bell pepper stemmed, seeded and quartered lengthwise
- ½ medium red onion peeled and cut into 1-inch wedges through the root
- Cooking spray
- 1 cup halved cherry tomatoes
- ¾ cup coarsely chopped fresh flat-leaf parsley
- ¼ cup thinly sliced scallions
- ¼ cup coarsely chopped fresh mint
- ½ teaspoon salt
Ingredients
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Instructions
- Preheat a grill to medium-high.
- Combine oil, za'atar and lemon zest in a small bowl. Brush 1 side of eggplant slices with half of the oil mixture; reserve the remaining mixture. Oil the grill rack (see Notes). Grill the eggplant, uncovered, turning often, until tender and grill marks appear on both sides, about 5 minutes total. Cut the eggplant into ¼-inch pieces and transfer to a large bowl.
- Coat bell pepper quarters and onion wedges with cooking spray. Grill, uncovered, until tender and charred, about 5 minutes. Chop the peppers into ¾-inch pieces. Remove and discard onion stem. Add the peppers, onions, tomatoes, parsley, scallions and mint to the bowl with the eggplant.
- Add lemon juice and salt to the reserved oil mixture; whisk to combine. Drizzle over the vegetables and toss to coat.
Recipe Notes
The Middle Eastern spice blend za'atar gives you big flavor from just one ingredient: it's a mix of thyme, sumac, salt, sesame seeds and sometimes other herbs. Look for it in the bulk-spice section of natural-foods stores, in specialty-foods stores, in the spice section of some grocery stores or online. To make your own mix: Combine 1 tsp. each ground sumac, sesame seeds and dried thyme with ¼ tsp. salt.
To oil a grill rack, oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.)
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