Za'atar (زَعْتَر) is a Middle Eastern herb also the name of a spice mixture: toasted sesame seeds, dried sumac, and other spices.
Serves 4
Preheat the grill to medium-high, use the oven,
or frying pan-grill
24 small organic potatoes
1 organic each: yellow squash and zucchini, both cut crosswise into 1-inch (2,5 cm) circles
1 organic red bell pepper, cut into 2-inch (5 cm) pieces
6 or more organic scallions, white parts only
1 Tbs. (15 ml) each: organic lemon juice and olive oil
1 1/2 tsp. (4 g) za'atar
(dairy-free) feta cheese
optional organic vegetables:
- cheery tomatoes
- onions
- slices of corn on the cob
- mushrooms
- carrots
- pineapple
- cauliflower florets
- broccoli florets
- lemon or lime wedges
- Jerusalem artichokes
- leeks
- okra
- olives
- etc.
Serve with cooked rice or (not all are gluten-free):
- quinoa
- couscous
- orzo
- riced broccoli or cauliflower
- barley
- chopped cabbage
- farro
- freaked
- polenta
- etc.
1. Soak 8-10 bamboo skewers in water 30 minutes before grilling.
2. Put the potatoes in small saucepan; add water to cover.
3. Bring to a boil and cook until toothpick slides into them with a little resistance, about 15 minutes. Drain.
4. In a large bowl, combine the squash, zucchini, bell pepper, scallions, 1 Tbs. (15 ml) lemon juice, oil, za'atar and potatoes. Toss.
5. Tread vegetables onto the skewers, alternating variety and color.
6. Grease the grill. Grill 5 minutes per side or until they are soft.
7. Lightly drizzle lemon juice over skewers, sprinkle with feta and serve.
8. Refrigerate any leftovers.
