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Za'atar-Spiced Grilled Vegetables

Yield Serves 8 (serving size: about 1 eggplant slice and 2 zucchini slices)


  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons za'atar
  • 1 large eggplant, peeled and sliced into 3/4-inch-thick rings
  • 2 medium zucchini, sliced diagonally into 3/4-inch slices
  • 1/4 teaspoon kosher salt
  • Cooking spray
  • 1 lemon, halved
  • 1/4 teaspoon salt
  • 1/2 teaspoon za'atar
  • 1/2 cup flat-leaf parsley leaves
  • 1/4 cup toasted sliced almonds

Nutrition Information

  • calories 105
  • fat 8.8 g
  • satfat 1.1 g
  • sodium 128 mg

How to Make It

  1. Combine olive oil and 2 tablespoons za'atar in a large bowl; let stand 10 minutes. Add eggplant and zucchini; toss to coat. Sprinkle with 1/4 teaspoon kosher salt. Place eggplant on a grill pan coated with cooking spray over medium-high heat; grill 5 minutes on each side. Place eggplant on a serving platter. Coat pan with cooking spray. Grill zucchini 4 minutes on each side; place on platter. Place halved lemon, cut sides down, on grill pan; grill 2 minutes without moving. Place lemon on platter. Sprinkle vegetables with 1/4 teaspoon salt and 1/2 teaspoon za'atar. Top with parsley and almonds. Squeeze lemon over vegetables.