Grilled Vegetable Meze with Labneh
Those that know me well, will tell you my love for Middle Eastern cuisines is no secret. Using only the freshest locally grown foods laced with aromatic herbs and spices, each dish not only brings with it a fascinating history layered with stories of generations past, but is also quite the feast for the eyes and mouth. During our trip to Israel, I had the pleasure of sampling many incredible meze (“little plates”), this one being one of my favorite combinations.
Ingredients
- Variety of grilled vegetables such as zucchini, bell peppers, yellow squash, etc.
- Mediterranean olives
- Pita chips try Homemade Crispy Pita Chips
- Labneh
- Good-quality olive oil
- Za’atar or cumin and sesame seeds see MPM Mini Bites
Instructions
- Arrange grilled vegetables, olives and pita chips on a decorative platter.
- Serve with labneh drizzled with olive oil and sprinkled with za’atar or cumin and sesame seeds.
Notes
Make Ahead and Storage Tips: vegetables may be grilled up to 2 days ahead; cover and refrigerate. Allow to come to room temperature before serving. (about 30 minutes) Labneh may be prepared up to 1 week ahead; cover and refrigerate. Serve chilled.
Grilling vegetables is so much fun! Choose whatever veggies you fancy, taking advantage of what’s available seasonally. Other veggies that are fabulous grilled would be eggplant, cherry tomatoes, pattypan squash, radicchio, romaine and mushrooms. Increase quantities of veggies as needed as they will disappear FAST! Try Grilled Vegetables with Yogurt-Tahini Dip for another Middle Eastern treat.
Not familiar with za’atar? This aromatic combination of Middle Eastern dried herbs such as oregano, marjoram and thyme and sumac in addition to salt and sesame seeds is found in Middle Eastern groceries and also may be purchased online. The spices used can vary widely according to region, as I discovered during my trip to the Arab markets in Jerusalem. More information about za’atar’s origin and suggested uses may be found here.
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