Summer is nearing the end, but my grill gets action all year ’round! These Grilled Za’atar Vegetable Skewers are the perfect weeknight nosh full of sweetness, saltiness, crunch, and flavor. The slight char of the vegetables contrast well with the bright coolness of the tzatziki sauce. As you chop the vegetables, keep them uniform in size to ensure an even char. They make for a great light summer dinner or as a side for burgers or Crispy Tofu Flatbreads. And, for easy clean-up, you can serve them on parchment paper!
Za’atar is one of my favorite seasonings to incorporate into my recipes. It’s a Middle Eastern staple made up of thyme, oregano, marjoram, and sesame seeds. Its nutty, herby, and tangy flavor adds a gorgeous element to any grilled dish you create. You can find the lovely spice in Middle Eastern stores, in higher-end grocery stores, or online. But, if you’re feeling adventurous, you can make your own!
Grilled Za ‘atar Vegetable Skewers
Makes 5-6 skewers
For the Skewers
1 large zucchini, ends removed and cut into large cubes
1/2 red onion, halved and chopped into large pieces
1- 14 oz. can artichoke hearts, drained and halved
1/2 cup cherry tomatoes
1 medium-sized eggplant, sliced in half, then cut into large chunks
2 tbsp za’atar
1/2 tsp Himalayan salt
1/2 tsp black pepper
6 wooden skewers
Blue Agave Nectar for drizzle
For the Vinaigrette
⅓ cup extra-virgin olive oil
¼ cup fresh lemon juice (2 to 3 lemons)
Zest from 1 lemon
1 teaspoon salt
1 teaspoon maple syrup
Pinch Cayenne pepper
2 tablespoons finely chopped fresh parsley
1 tablespoon finely chopped fresh cilantro
For the Tzatziki Sauce
1 cup, plain plant-based yogurt such as Kite Hill
1 small cucumber, seeded and finely chopped
2 small clove garlic, minced
3-4 fresh dill sprigs, finely chopped, plus more for garnish
4 fresh mint leaves, finely chopped
The juice of one lemon
2 tablespoons extra-virgin olive oil
Salt and freshly cracked pepper to taste
TO MAKE THE GRILLED Z A’ATAR VEGETABLE SKEWERS
Preheat your outdoor grill to 500F. Soak the wooden skewers in water while you prepare the vegetables.
Place the eggplant chunks onto a small baking sheet lined with paper towels. Sprinkle the eggplant with a bit of kosher salt to draw out its moisture. Let it sit for 15 minutes. Gently dab each piece with the paper towels to soak up any water released from the eggplant.
Place the zucchini, onion, artichoke hearts, tomatoes, and eggplant pieces into a large mixing bowl and set aside to make the vinaigrette.
In a small bowl, combine the olive oil, lemon juice, zest, salt, maple syrup, cayenne, parsley, and cilantro. Whisk together until fully incorporated.
Pour half of the vinaigrette into the bowl of vegetables and lightly toss with your hands. Remove the soaked skewers from the water. Carefully add each vegetable, alternating zucchini, eggplant, onion, artichoke heart, and tomato onto a skewer. Let rest on a small baking sheet while you prepare the tzatziki sauce.
Once the grill is hot, place each skewer onto the rack and cook for about 5-7 minutes until they are charred. Repeat, using tongs, by carefully turn the skewer to char all sides of the vegetables. Remove skewers from the grill and place back onto the baking tray.
Before serving, drizzle the Grilled Za’atar Vegetable Skewers with blue agave nectar and remaining vinaigrette. Serve the skewers with tzatziki sauce and extra vinaigrette.
TO MAKE THE TZATZIKI SAUCE
Add the yogurt, cucumber, garlic, fresh herbs, lemon juice, olive oil, salt, and pepper into a small mixing bowl. Whisk together to combine then place in the fridge until ready to serve with the skewers.
