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
Method
Make the Za’atar
- In a small dry pan, toast sesame seeds over medium heat until fragrant and golden, about 3 minutes. Let cool.
- In a bowl, combine grated garlic, dried thyme, oregano, toasted sesame seeds, lemon zest, sumac (if using), and olive oil.
- Stir to combine, season with salt, and refrigerate in an airtight container for up to 1 week.
Make the Tomato Confit
- 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.
- In a baking dish, layer peeled tomatoes, garlic, and herbs. Cover with olive oil until submerged.
- 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
- Heat a grill pan over high heat until smoking hot.
- In a bowl or on a sheet pan, coat squash with olive oil and season generously with salt and pepper.
- Grill squash until deeply seared, 5–7 minutes per side.
- Toss warm squash with 2 tablespoon za’atar, ½ cup tomato confit, and red wine vinegar.
- Garnish with mint (if using), taste for seasoning, and serve immediately.