Za’atar Grilled Eggplant and Zucchini
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One of summer’s greatest perks is simple, effortless cooking. The ingredients are fresh and flavorful and the grill is hot, so what else do you really need? Anna Stockwell’s recipe for za’atar grilled eggplant and zucchini (from her new cookbook, For the Table) fits the bill, and would make an excellent addition to your next alfresco meal.
“Quickly grilled vegetables tossed over yogurt sauce—this is the kind of low-effort, high-reward food that summer is famous for,” she writes, “so you can spend less time cooking and more time lingering over the table, preferably out in the backyard if you have one.”
About that sauce: Stockwell suggests pairing this side dish with a yogurt, tahini or spiced green sauce side (all of which you can find versions for in her cookbook), but a simple drizzle of olive oil and a shower of flaky salt is just as delicious.
Recipe excerpt from the new book For the Table: Easy, Adaptable, Crowd-Pleasing Recipes by Anna Stockwell, published by Abrams. Text © 2022 by Anna Stockwell. Photography by Chelsea Kyle.
4 medium zucchinis (about 3 pounds), quartered lengthwise into wedges
2 medium or 4 small eggplants (about 1 pound), cut lengthwise into 1-inch wedges
½ cup extra-virgin olive oil, plus more for grilling and drizzling
2 tablespoons za’atar
Kosher salt and freshly ground black pepper
Flaky sea salt, for serving
1. Prepare a grill for medium heat. In a large bowl, toss the zucchini, eggplant and ½ cup of the oil; season with the za’atar, 2 teaspoons of salt and 1 teaspoon of pepper and toss to coat thoroughly.
2. Working in batches if needed, grill the zucchini and eggplant wedges, turning often, until steamy, tender and charred all over, 8 to 12 minutes. Return to the large bowl.
3. Pile the grilled vegetables on a large serving platter. Drizzle with olive oil and sprinkle with flaky sea salt before serving.