| Prep: 20 mins | Cook: 15 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 200 | 12g | 2g | 24g |
| sugars | fibre | protein | salt |
| 6g | 7g | 6g | 0.30g |
I have a deep fondness for my Grilled Veggie Skewers with Za’atar Marinade recipe. Being raised in Seattle and having a Japanese heritage, my goal has always been to recreate the harmonious dance of West Coast freshness and exotic Asian flavors in every dish I make. This recipe is no exception.
A Celebration of Freshness and Flavor
What I love about these Grilled Veggie Skewers with Za’atar Marinade is the fantastic explosion of flavors, particularly the za’atar spice blend, a Middle Eastern specialty. A beautifully aromatic mix of oregano, marjoram, thyme, sumac, and toasty sesame seeds, za’atar takes this simple dish to new culinary heights.
You might be reminded of a delicious grilled veggie dish by Ziyad Zahar, but the use of za’atar brings an extra zing that gets your taste buds dancing.
Nutritious and Delightfully Simple
We all know that the nutritional benefits of vegetables are bountiful. This dish, loaded with bell peppers, zucchinis, eggplant, mushrooms, cherry tomatoes, and red onions is packed full of fiber, vitamins, and antioxidants. That’s not mentioning the health-benefits olive oil brings, with its heart-healthy monounsaturated fats and anti-inflammatory properties.
Pair these skewers with a lean protein, like grilled salmon or chicken, for a meal that is satisfying, balanced, and absolutely scrumptious. And who knows, you might just feel like you’re dining in Japan, with Seattle’s rainfall lightly tapping on the window.
A little piece of advice, once you’ve tried this recipe, it’ll no doubt become a regular on your menu, in your backyard barbecue sessions, or elegant dinner parties. So, go on, give it a try and experience the exquisite blend of the Pacific Northwest met by the brilliance of Middle Eastern flavors in every bite.
What You’ll Need
- 2 red bell peppers, cut into chunks
- 2 yellow bell peppers, cut into chunks
- 1 large red onion, cut into chunks
- 2 zucchinis, cut into thick slices
- 1 large eggplant, cut into chunks
- 12 cherry tomatoes
- 2 cups of button mushrooms
- For the Za’atar Marinade:
- 1/4 cup olive oil
- 2 tablespoons za’atar spice blend
- 2 cloves garlic, minced
- 1 lemon, juiced
- 1/2 teaspoon coarse salt
- Additional equipment: skewers (if wooden, pre-soaked to avoid burning)
Method
Step One
Start by preparing your vegetables. Cut the red and yellow bell peppers, red onion, zucchinis and eggplant into chunks. Make sure all the chunks are around the same size for even cooking. Leave the cherry tomatoes and button mushrooms whole.
Step Two
Move on to the Za’atar marinade. Mix together the olive oil, za’atar spice blend, minced garlic, lemon juice and coarse salt in a bowl. This will be used to marinate the vegetables.
Step Three
Place the cut vegetables in a large bowl. Pour the Za’atar marinade over them making sure that all the pieces are coated with the marinade. Let them marinate for at least 30 minutes to an hour. This will allow them to absorb the flavors of the marinade.
Step Four
Once the vegetables have marinated, thread them onto the skewers. Try to alternate between different types of vegetables for a variety of flavors in each bite. If you are using wooden skewers, make sure that they have been pre-soaked in water for at least 30 minutes to prevent them from burning on the grill.
Step Five
Preheat your grill to medium heat. Place the vegetable skewers on the grill and cook for about 10-15 minutes, until the vegetables are tender and slightly charred. Turn the skewers every couple of minutes to ensure that all sides are cooked evenly.
Step Six
Once they’re done, remove the skewers from the grill and allow them to cool for a few minutes before serving. Enjoy your Grilled Veggie Skewers with Za’atar Marinade!
