Grilled Summer Squash, Za’atar & Cherry Tomato Confit

Charred summer squash tossed with floral za'atar, slow-cooked tomato confit, and bright red wine vinegar. It's smoky, juicy, herby-and built to steal the show.

Why You'll Love Grilled Summer Squash, Za'atar & Cherry Tomato Confit

It's smoky, herby, and wildly satisfying-summer squash like you've never had it. The jammy tomato confit and bright za'atar make every bite pop, and it all comes together with zero fuss once the components are prepped.

Tips and Tricks

• Let the grill pan get ripping hot before adding squash-char is flavor.
• Don't overcrowd the pan or the squash will steam instead of sear.

Variations

• Swap za'atar for dukkah or fennel pollen for a different aromatic spin.
• Add crumbled feta or a swipe of labneh underneath for contrast.

Substitutions

• No time for tomato confit? Use high-quality jarred slow-roasted tomatoes.
• Try lemon juice or sherry vinegar in place of red wine vinegar.

Best served with

• Grilled lamb or chicken
• Warm pita or sourdough
• A chilled glass of rosé or dry Riesling

How to Store Leftovers

• Store in an airtight container in the fridge for up to 3 days. Best enjoyed at room temp or lightly rewarmed in a skillet.

Common Questions

Grilled Summer Squash, Za'atar & Cherry Tomato Confit

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Charred summer squash tossed with floral za'atar, slow-cooked tomato confit, and bright red wine vinegar. It's smoky, juicy, herby-and built to steal the show.

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Prep Time 25 minutes mins

Total Time 1 hour hr 30 minutes mins

Course: Side Dish

Cuisine: Californian, Mediterranean

Calories: 5482

Ingredients Equipment Method Nutrition

Ingredients

  

Grilled Squash

• 1 lb Mixed summer squash cut into ¾-inch slices
• ¼ cup Extra-virgin olive oil
• Kosher salt to taste
• Freshly ground black pepper to taste
• 2 tablespoon Homemade za'atar recipe below
• ½ cup Cherry tomato confit recipe below
• 2 tablespoon Red wine vinegar
• 2 tablespoon Optional: Fresh mint julienned

Za'atar (makes ~¾ cup)

• 2 tablespoon Sesame seeds
• 1 small Garlic clove or ½ large, grated
• 2 tablespoon Dried thyme
• 2 tablespoon Dried oregano
• ½ teaspoon Lemon zest finely grated
• 1 teaspoon Ground sumac optional
• ½ cup Extra-virgin olive oil
• Kosher salt to taste

Tomato Confit (makes several cups)

• Tomatoes your choice of variety - enough to fill your baking vessel
• 6-8 cloves Garllic
• 1 bunch Fresh herbs oregano, thyme, basil, rosemary, parsley
• 2 cups Extra-virgin olive oil

Equipment

• Grill pan or outdoor grill
• Large Mixing Bowl
• Sheet Pan
• Small Skillet
• Oven-safe baking dish

Method

 

Make the Za'atar

1. In a small dry pan, toast sesame seeds over medium heat until fragrant and golden, about 3 minutes. Let cool.
2. In a bowl, combine grated garlic, dried thyme, oregano, toasted sesame seeds, lemon zest, sumac (if using), and olive oil.
3. Stir to combine, season with salt, and refrigerate in an airtight container for up to 1 week.

Make the Tomato Confit

1. Preheat oven to 350°F. Score the bottoms of the tomatoes with an X. Blanch in boiling water for 30 seconds, then shock in ice water for 1 minute. Peel skins and discard.
2. In a baking dish, layer peeled tomatoes, garlic, and herbs. Cover with olive oil until submerged.
3. Cover with foil and roast for 1 hour. Cool, then transfer to jars, making sure everything remains submerged in oil. Keeps 2-3 months in the fridge.

Grill the Squash

1. Heat a grill pan over high heat until smoking hot.
2. In a bowl or on a sheet pan, coat squash with olive oil and season generously with salt and pepper.
3. Grill squash until deeply seared, 5-7 minutes per side.
4. Toss warm squash with 2 tablespoon za'atar, ½ cup tomato confit, and red wine vinegar.
5. Garnish with mint (if using), taste for seasoning, and serve immediately.

Nutrition

Calories: 5482kcalCarbohydrates: 16gProtein: 8gFat: 611gSaturated Fat: 85gPolyunsaturated Fat: 70gMonounsaturated Fat: 440gSodium: 62mgPotassium: 552mgFiber: 6gSugar: 1gVitamin A: 5127IUVitamin C: 83mgCalcium: 286mgIron: 18mg

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