Grilled Vegetables with Cilantro Yogurt Sauce

Ingredients:

• 2 Japanese eggplants or 1 small eggplant, cut into 1” pieces

• 1 pint cherry tomatoes

• 1 red onion, quartered

• 1 pound mini potatoes

• 8 ounces mushrooms, whole or quartered

• 1 lemon, sliced

• 6 ounces greens of your choice (spinach, arugula, baby kale, etc)

• 1-2 tablespoons za’atar, plus some for sprinkling on sauce and bread

• 2 tablespoons olive oil

• Salt & Pepper to taste

• 1 cup plain yogurt

• 1 clove garlic

• 1/2 cup cilantro, chopped

• 1 tablespoon lemon juice

• Pita or Naan to serve

Method:

1. Par cook potatoes by placing them in a pot with cold water and bringing to a boil. Reduce to a simmer and cook for 10 minutes, or until just starting to soften. Drain and set aside.

2. Make yogurt sauce by combining yogurt, garlic, cilantro and lemon juice in a blender or food processor. Blend until combined. Sprinkle top with za’atar. Set aside until ready to use.

3. In a large bowl, toss veggies with 2 tablespoons olive oil and desired amount of za’atar. Skewer eggplant, tomatoes, onion, potatoes, mushrooms and lemon slices. You can either alternate veggies or do single skewers of each.

4. In a grill pan over medium-high heat or on a grill on medium heat, grill veggies until browned on outside and cooked through on inside. Set aside.

5. Brush pita or naan with olive oil and sprinkle with za’atar. Place on grill to quickly warm and toast. Cut into pieces.

6. Place greens onto platter, topped with veggie skewers. Serve with dressing drizzled over or on the side and pita or naan to the side.