1 kg mixed vegetables such as aubergines, zucchini, carrots and sweet bell peppers (red or yellow)
Salt & Olive oil for brushing the veggies
For the Vinaigrette
2 tbsp cider vinegar
2 tsp mustard paste
6 tbsp extra-virgin olive oil
4 tsp ARQA za’atar (Available at Foodhall)
Pinch of salt
- Whisk together the vinaigrette ingredients and set aside. Refrigerate it if you’re making it more than 1-2 hours before serving.
- Slice the vegetables about 1/4th of an inch thick. Keep the size and shape as similar as possible so that they cook evenly.
- Brush with enough olive oil to coat on both sides, sprinkle some salt and grill on both sides. Remember to cook the veggies well – grill till they become translucent in the middle and then flip to cook on the other side. Alternatively, you can oven roast the vegetables.
- Once the vegetables are done, arrange them on a wide serving platter. Give the vinaigrette a good stir and pour it over the grilled vegetables.
Tip: you can also add ¼tsp of sumac to the vinaigrette to enhance its fruity tartness.