Za'atar Grilled Yore™ & Viola™ Bake - SUNSET® Produce

SUNSETGROWN.com was designed for viewing in modern browsers that are built to display the latest digital technologies and is optimized for Internet Explorer 9 and above. For a complete, FLAVORful experience, please upgrade to a newer version of your web browser. Thank you!


Za’atar Grilled Yore™ & Viola™ Bake

Ingredients

Za’atar
1 tbsp toasted sesame seeds
3 tbsp dried thyme
1 tsp dried oregano
1 tsp lemon zest
1/4 tsp kosher salt

Combine all ingredients and set aside.

Grilled Yore™ & Viola™ Bake
2 Viola™ eggplants
2 small zucchinis
2 Yore™ tomatoes
Olive oil for grilling
1 1/2 tsp za’atar (above)
1 tsp freshly squeezed lemon juice
1 tsp lemon zest
1 tsp tahini
1/4 c pomegranate seeds
1 tbsp fresh dill
Kosher salt to taste
Freshly ground black peppercorns to taste

Directions

Preheat oven to 400° F and preheat grill pan to high.

Cut each zucchini in half lengthwise. Toss pieces in 1 teaspoon olive oil and season lightly with salt and pepper. Place each zucchini half cut side down on hot grill pan and grill until nicely marked, about 1-2 minutes. Zucchini will still be firm. Transfer zucchini to a cutting board and cut each piece into four equal portions.

Cut each eggplant in half lengthwise. Drizzle 2 tablespoons olive oil onto cut sides and season with salt and pepper. Place each eggplant half cut side down on hot grill pan and grill until nicely marked and very slightly softened, about 4-5 mins each side. Set aside.

Nestle zucchini and eggplant pieces grilled-side up in a single layer into a large shallow ceramic or glass oven-safe baking dish.

Cut each Yore™ tomato in half horizontally and place each half, cut side up, into the baking dish as well. (Try to keep the vegetables in a single layer for most even cooking.) Drizzle remaining olive oil over vegetables, evenly season with 1 1/2 teaspoons of za’atar blend and season well with salt and pepper.

Cover dish tightly with foil and bake 30-35 minutes, until zucchini is just cooked through and tomatoes softened. Remove foil carefully.

Season evenly with lemon juice and zest. Drizzle with tahini and garnish with pomegranate seeds and fresh dill. Serve warm.

Chef's Notes

Purchasing toasted sesame seeds or lightly toasting your own seeds, brings out the natural oils for a deeper and richer taste and more authentic dish.

Store leftover za’atar in an airtight container. Use the extra spice blend on chicken, vegetables, beef or rice for your next meal.

Similar Recipes More Roger Mooking Recipes