Grilled Vegetables

Optional: Salt the eggplant to remove bitterness. If you have the time, sprinkle eggplant slices with salt and place in a colander for 20 minutes. Pat dry with a paper towel, removing excess salt.

Get ready to grill. Oil the grates of your grill and set to medium-high. Place the vegetables on a large tray or sheet pan, drizzle generously with olive oil, and sprinkle with salt. Give the veggies a quick toss to make sure they are well coated with the oil.

Make the lemony dressing. In a small bowl, whisk together the lemon juice and olive oil with a pinch of salt and pepper.

Place vegetables on heated grill and cook until tender. Vegetables will be ready at different points, so watch accordingly or cook in batches: about 15 minutes for sweet mini peppers; 8 to 9 minutes for yellow squash and eggplant; and 5 to 6 minutes for Campari tomatoes and asparagus. Shift/turn the vegetables occasionally without fussing too much–letting them sit on the hot grill will give you a good char.

Finish and serve. Arrange grilled vegetables on a large platter. Sprinkle with the za’atar and sumac. Whisk the dressing once more and pour all over the vegetables. Top with the fresh parsley, basil, and crumble on the feta (if using). Enjoy!