Grilled Eggplant Salad
Preheat a grill to medium-high.Advertisement
Combine oil, za'atar and lemon zest in a small bowl. Brush 1 side of eggplant slices with half of the oil mixture; reserve the remaining mixture. Oil the grill rack (see Tips). Grill the eggplant, uncovered, turning often, until tender and grill marks appear on both sides, about 5 minutes total. Cut the eggplant into 1/4-inch pieces and transfer to a large bowl.
Coat bell pepper quarters and onion wedges with cooking spray. Grill, uncovered, until tender and charred, about 5 minutes. Chop the peppers into 3/4-inch pieces. Remove and discard onion stem. Add the peppers, onions, tomatoes, parsley, scallions and mint to the bowl with the eggplant.
Add lemon juice and salt to the reserved oil mixture; whisk to combine. Drizzle over the vegetables and toss to coat.
Tips: The Middle Eastern spice blend za'atar gives you big flavor from just one ingredient: it's a mix of thyme, sumac, salt, sesame seeds and sometimes other herbs. Look for it in the bulk-spice section of natural-foods stores, in specialty-foods stores, in the spice section of some grocery stores or online. To make your own mix: Combine 1 tsp. each ground sumac, sesame seeds and dried thyme with 1/4 tsp. salt.
To oil a grill rack, oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.)
3 fat, 2 1/2 vegetable