Middle Eastern · Dinner
Grilled Tomato and Pepper Skewers
Skewered chunks of tomato, bell pepper, red onion and zucchini charred over live fire until edges blister and blacken, brushed with olive oil and lemon, and dusted with cumin, sumac and za'atar. Served over herbed bulgur with a garlicky yogurt sauce, a light, smoky vegetable grill from the Levantine table.
$4
15 minsPrep
12 minsCook
27 minsTotal
EasyLevel
Nutrition per serving
285Calories
8.2gProtein
12.8gFat
37.1gCarbs
13.2gSugar
8.6gFiber
198mgSodium
3mgChol
2.4gSat Fat
945mgPotassium
125mgCalcium
2.9mgIron
0mcgVitamin B12
92mgVitamin C
vegetarian
gluten-free-adaptable
low-calorie
low-cholesterol
high-fiber
mediterranean
thirty-min-meals
hidden-gems
vegan
gluten-free
low-calorie
Instructions
1
Prep
Cut the tomato, bell pepper, zucchini, red onion and garlic into 1-inch pieces; thread the vegetables onto a metal skewer, packing snugly.
2
Marinate
Whisk olive oil, cumin, sumac, za'atar and lemon juice in a small bowl, then brush over the skewer and let sit 20 minutes at room temperature.
3
Grill
Lay the skewer on a hot grill over high heat and cook 10 to 12 minutes, turning every 2 to 3 minutes, until pepper and onion edges blacken and tomato softens.
4
Build
Warm the cooked bulgur in a small pan over low heat 2 minutes, stir in the parsley, then mix the minced garlic into the yogurt.
5
Plate
Spoon the bulgur onto a plate, lay the grilled skewer on top, and drizzle the yogurt over the vegetables to serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz314g tomato and bell pepper chunks (about 1 small tomato and 1/2 bell pepper)
- 11 medium zucchini
- 11 red onion
- 2 tbsp2 tbsp olive oil, plus extra for brushing
- 1 tsp1 tsp ground cumin
- 1 tsp1 tsp sumac
- 1 tsp1 tsp za'atar
- 2 clove2 clove garlic
- 1 tsp1 tsp lemon juice
- salt and black pepper to taste
- 2/3 cup110g cooked bulgur
- 2 tbsp2 tbsp parsley
- 4 tbsp60g plain yogurt
