Za’atar is an Egyptian spice blend that commonly features sumac, sesame seeds, sea salt and some combination of thyme, marjoram and/or sage. The citrus notes in the sumac balance the nuttiness of the sesame and earthiness of the herbs, and the blend goes well with any vegetables you have on hand and like baked. It offers enough flavor for adventurous eaters but is not too overpowering for the more demure palates. Herbs and spices are one of our greatest allies in cooking well and keeping healthy dishes from getting monotonous. While we only consume them in small doses they offer potent antioxidants and phytonutrients, without adding anything our bodies can’t profit from. Adding them into simple dishes like this offers a complexity that makes the food taste like it was cooked professionally, even though it’s created in the comfort and ease of the home, without much effort.
Roasting vegetables in an envelope made from aluminum holds in steam and flavor so everything cooks well and evenly. Smaller batches can be done en papillote, in parchment paper in the oven, but larger batches work best in sturdy aluminum foil either on the BBQ or in the oven. The vegetables can be chopped in the morning then refrigerated for the day with all the other ingredients. This marinates them and helps infuse the spices more than they would be without the extra time. This advance prep also makes the cooking process much faster once it’s time for dinner. When you get home the vegetable mixture just needs to be wrapped in foil and thrown on the grill. It goes well as a side dish for kebabs or burgers or it can be made into a rice bowl with brown rice, avocado and some fresh herbs.
- 3 cups cauliflower, chopped
- 1 red pepper, sliced thinly
- 1 zucchini, cut into long strips
- 2 tomatoes, diced
- ½ red onion, sliced thinly
- 2 tablespoons za'atar spice blend
- 2 tablespoons cold-pressed olive or avocado oil
- 2 garlic cloves, minced
- A few dashes of sea salt
- Turn into a meal by serving it over cooked brown rice and topping it off with avocado and some fresh herbs (I used a combination of cilantro, mint and green onion)
- Toss all the ingredients together in a large sealed bag or container until evenly combined then leave in the fridge to marinate until ready to cook (up to 1 day). Preheat the oven or BBQ to 400°. Pour the vegetable mixture into the center of a large piece of extra sturdy aluminum foil then bring the two long edges together to meet and then roll them down all the way until you reach the vegetables. Roll in the two sides and flip over and repeat on another large piece of foil. This many vegetables can release lots of liquid and it is easier to control and clean up if doubled. Bake or grill for 30 minutes, flipping halfway through.
