Grilled Vegetable Medley with Lemon-Za’atar Dressing Recipe
A vibrant and flavorful grilled vegetable medley featuring eggplant, peppers, squash, asparagus, and tomatoes, seasoned with Middle Eastern spices and fresh herbs, served with a zesty lemon dressing and optional feta garnish. Perfect as a healthy side dish or light main.
- Prep Time: 10 minutes (plus 20 minutes optional salting time)
- Cook Time: 15 minutes
- Total Time: 25 minutes (plus optional 20 minutes salting)
- Yield: 6 servings
- Category: Side Dish
- Method: Grilling
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Vegetables
- 1 globe eggplant, sliced lengthwise into 1/2-inch thick slabs
- Kosher salt, for salting eggplant
- 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
- 1 teaspoon za’atar
- 1 teaspoon sumac
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh basil, chopped
- 3 tablespoons extra virgin olive oil, plus more for grilling
- 1/2 large lemon, juiced
- Kosher salt, to taste
- Black pepper, to taste
Optional
- Feta cheese, for garnish (optional; omit to keep it vegan)
Instructions
- Salt the eggplant (optional): To remove bitterness, sprinkle the sliced eggplant with kosher salt and place them in a colander for 20 minutes. Afterward, pat dry the slices with a paper towel to remove excess moisture and salt.
- Prepare the grill and vegetables: Preheat your grill to medium-high heat and oil the grates to prevent sticking. Place all the vegetables on a large tray or sheet pan, drizzle them generously with extra virgin olive oil, and sprinkle with kosher salt. Toss the vegetables well to ensure even coating.
- Make the lemony dressing: In a small bowl, whisk together the fresh lemon juice, 3 tablespoons of olive oil, a pinch of kosher salt, and black pepper until well combined.
- Grill the vegetables: Place the vegetables directly on the heated grill. Cook until tender, noting that different vegetables require varying times: about 15 minutes for sweet mini peppers, 8 to 9 minutes for yellow squash and eggplant, and 5 to 6 minutes for Campari tomatoes and asparagus. Turn the vegetables occasionally but avoid excessive movement to achieve a good char.
- Assemble and serve: Arrange the grilled vegetables on a large serving platter. Sprinkle with za’atar and sumac evenly. Whisk the lemon dressing again and drizzle it over the vegetables. Finally, garnish with chopped fresh parsley, basil, and crumbled feta cheese if using. Serve warm or at room temperature.
Notes
- Salting the eggplant is optional but helps reduce bitterness and excess moisture.
- You can substitute sweet mini peppers with large bell peppers if preferred.
- Adjust grilling times based on the size and thickness of your vegetables.
- For a vegan option, omit the feta cheese garnish.
- Using fresh herbs enhances the flavor, but dried za’atar and sumac will work in a pinch.