– ¼ cup olive oil – 2 teaspoons za’atar (see Tips) – 1 teaspoon lemon zest, plus 3 tablespoons lemon juice (from 1 lemon), divided – 1 medium eggplant (about 1 pound), cut into 1/2-inch-thick slice – 1 medium red bell pepper, stemmed, seeded and quartered lengthwise – ½ medium red onion, peeled and cut into 1-inch wedges through the root – Cooking spray – 1 cup halved cherry tomatoe – ¾ cup coarsely chopped fresh flat-leaf parsley – ¼ cup thinly sliced scallion – ¼ cup coarsely chopped fresh mint – ½ teaspoon salt
INGREDIENTS
Preheat a grill to medium-high. Mix oil, za'atar, and lemon zest in a small bowl. Apply half the oil mixture to one side of eggplant slices; reserve the rest.
MAKING PROCESS
Check Tips for grill rack oiling. Grill the eggplant uncovered, turning periodically, for 5 minutes until cooked and grill-marked on both sides.
Cut eggplant into 1/4-inch slices and place in a large bowl. Spray bell pepper quarters and onion wedges. Grill uncovered for 5 minutes until tender and charred.
Reduce peppers to 3/4-inch chunks. Throw away onion stem. Peppers, onions, tomatoes, parsley, scallions, and mint should be added to the eggplant bowl.
Add lemon juice and salt to the reserved oil mixture; whisk to combine. Drizzle over the vegetables and toss to coat.
..................................................