Za’atar Grilled Eggplant and Zucchini
This recipe for za’atar grilled eggplant and zucchini is as delicious as it is simple to put together on the grill. It’s summer fare at its finest.
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Cooking tools:
- Grill
- Mixing bowl
- Tongs
- Serving platter
- Measuring cup
- Measuring spoon
- Grill brush
- Oil brush
Ingredients
- 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
- freshly ground black pepper
- Flaky sea salt, for serving
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