Grilled Veggies with Za’atar Vinaigrette
Looking for a quick fix to accompany your elaborate and lavish meal? Try this simple recipe.
Cook Time: 20 minutes

Difficulty: Easy
Serves: 3-4 people

INGREDIENTS


1 kg mixed vegetables such as aubergines, zucchini, carrots and sweet bell peppers (red or yellow)
Salt & Olive oil for brushing the veggies

For the Vinaigrette
2 tbsp cider vinegar
2 tsp mustard paste
6 tbsp extra-virgin olive oil
4 tsp ARQA za’atar (Available at Foodhall)
Pinch of salt

METHOD


  1. Whisk together the vinaigrette ingredients and set aside. Refrigerate it if you’re making it more than 1-2 hours before serving.
  2. Slice the vegetables about 1/4th of an inch thick. Keep the size and shape as similar as possible so that they cook evenly.
  3. Brush with enough olive oil to coat on both sides, sprinkle some salt and grill on both sides. Remember to cook the veggies well – grill till they become translucent in the middle and then flip to cook on the other side. Alternatively, you can oven roast the vegetables.
  4. Once the vegetables are done, arrange them on a wide serving platter.  Give the vinaigrette a good stir and pour it over the grilled vegetables.

    Tip: you can also add ¼tsp of sumac to the vinaigrette to enhance its fruity tartness.