Grilled Eggplant and Zucchini with Za'atar Vinagrette
Recipe type: Side Dish
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
For the vegetables:
  • 2 medium-sized Japanese eggplants, sliced into ½ inch rounds
  • 3-4 medium-sized zucchini and/or squash, sliced into ½ inch rounds
  • olive oil
  • Kosher salt
For the vinagrette:
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon Dijon mustard
  • 2 tablespoons olive oil
  • 2 teaspoons za'atar
Instructions
  1. Whether you're using a grill or just a grill pan, the key to getting the vegetables nice and tasty is lots and lots of olive oil. If using a pan, you can heat the oil in the pan before placing the slices on top. With a grill, make sure you brush the vegetable slices generously with olive oil before grilling.
  2. Grill vegetables in a single layer, working in batches if needed, until they're soft and nicely charred. Salt the vegetables as you go. Flip and cook on other side. Transfer to a bowl and continue until all slices are cooked.
  3. In a small bowl, whisk together all ingredients for vinagrette. Drizzle over vegetables right before serving.
Recipe by Things I Made Today at https://www.thingsimadetoday.com/2014/07/05/grilled-eggplant-zucchini-zaatar-vinagrette/