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Grilled Vegetable Medley with Za’atar, Sumac, and Fresh Herbs Recipe

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4.4 from 7 reviews

This vibrant recipe for Grilled Vegetables features a colorful medley of eggplant, mini sweet peppers, yellow squash, asparagus, and Campari tomatoes, all charred to perfection on the grill. Enhanced with a bright lemon-olive oil dressing and aromatic Middle Eastern spices like za’atar and sumac, the dish is finished with fresh herbs and optional feta cheese for a tangy, savory touch. Ideal as a healthy side or light main, this recipe is simple, fresh, and perfect for any grilling occasion.

  • Total Time: 30 minutes
  • Yield: 6 servings

Ingredients

Vegetables

  • 1 globe eggplant, sliced lengthwise into 1/2-inch thick slabs
  • 6 sweet mini peppers, or 3 large bell peppers, cored and cut into wide strips
  • 3 yellow squash, halved lengthwise
  • 1 pound asparagus, woody ends trimmed
  • 5 to 6 Campari tomatoes, or other small tomato variety

Seasonings and Dressing

  • Kosher salt, to taste
  • 3 tablespoons extra virgin olive oil, divided
  • 1/2 large lemon, juiced
  • Black pepper, to taste
  • 1 teaspoon za’atar
  • 1 teaspoon sumac

Garnish

  • 1/4 cup fresh parsley, chopped
  • 1/4 cup fresh basil, chopped
  • Feta cheese for garnish (optional; skip to keep it vegan)

Instructions

  1. Optional salt the eggplant: To remove any bitterness, sprinkle the eggplant slices generously with kosher salt and place them in a colander for 20 minutes. Afterward, pat the slices dry with paper towels to remove excess moisture and salt.
  2. Prepare the grill and vegetables: Preheat your grill to medium-high heat and oil the grates well to prevent sticking. On a large tray or sheet pan, arrange all the vegetables and drizzle them generously with olive oil. Sprinkle with kosher salt and toss gently to coat all pieces evenly.
  3. Make the lemony dressing: In a small bowl, whisk together the lemon juice, remaining olive oil, a pinch of kosher salt, and black pepper to taste. Set this dressing aside until the vegetables are grilled.
  4. Grill the vegetables: Place the vegetables on the heated grill. Cook until tender and slightly charred, turning and shifting them occasionally but not excessively to allow good charring. Note that different vegetables cook at different rates: peppers take about 15 minutes, yellow squash and eggplant about 8 to 9 minutes, and Campari tomatoes and asparagus around 5 to 6 minutes.
  5. Finish and serve: Arrange the grilled vegetables on a large platter. Sprinkle the za’atar and sumac evenly over the vegetables. Whisk the lemon dressing again and pour it over everything. Top with chopped fresh parsley, basil, and crumble feta cheese if using. Serve immediately and enjoy the fresh, zesty flavors.

Notes

  • Salting the eggplant is optional but recommended to reduce bitterness and excess moisture.
  • If you don’t have za’atar or sumac, you can experiment with smoked paprika or ground cumin, though the flavor profile will change.
  • For a vegan version, omit the feta cheese garnish.
  • Grill times may vary depending on your grill type and vegetable thickness; adjust accordingly.
  • Use a grill basket for smaller vegetables like tomatoes to prevent them from falling through the grates.
  • Author: Daisy
  • Prep Time: 10 minutes (plus 20 minutes if salting eggplant)
  • Cook Time: 15 minutes
  • Category: Side Dish
  • Method: Grilling
  • Cuisine: Mediterranean
  • Diet: Vegetarian

Find it online: https://dishiary.com/grilled-vegetable-medley-with-zaatar-sumac-and-fresh-herbs-recipe/