Diet

15 Grilled Veggie Recipes That'll Make You Give Up Burgers

Fire up the grill for these mouthwatering, plant-centric eats

by Mary Squillace | COMMENT

PHOTO 12/16

Grilled Zucchini with Garlic and Labneh The debut of zucchini at the supermarket is one of the telltale signs of summer. And while there are about a zillion ways to prepare it (a rough estimate), we're partial to this one, that's seasoned with za'atar spice, a Middle Eastern herb, served with labneh, a tangy Lebanese cream cheese.

Ingredients
2 pounds zucchini or summer squash
1 tablespoon olive oil
2 tablespoons Za'atar spice
1 teaspoon salt
3 cloves garlic, finely minced

For Garnish
Flat leaf parsley
Lemon
Greek yogurt or labneh
Olive oil
Baby tomatoes
Chili flakes

Directions
Preheat grill to High. Slice the zucchini on the diagonal, into 1/2-inch thick slices and place into a large bowl. Drizzle with olive oil, and season with salt, Za'atar spice and minced garlic. Toss to combine until well mixed. Place zucchini on the hot grill using tongs. Turn the heat down to medium high, close the lid and give the zucchini a good sear (about five minutes). Turn over, and grill until cooked through about five more minutes.

Place the grilled zucchini on a platter. On one side of the platter, or in a little bowl, spoon on smoked yogurt, Greek yogurt or labneh, garnish with a few cherry tomatoes, Italian parsley, a squeeze of lemon and chili pepper flakes.

Image and recipe via feastingathome.com

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