Ingredient

• 2 tablespoons extra-virgin olive oil, plus more for drizzling
• 1 tablespoon fresh lemon juice
• 2 garlic cloves, grated
• ½ teaspoon za’atar
• ½ teaspoon sea salt, plus more for sprinkling
• Freshly ground black pepper
• 1 medium eggplant, 1 pound, cut into ½-inch-thick rounds
• 1 red bell pepper, stemmed, seeded, and quartered lengthwise
• 1 cup cherry tomatoes, halved
• ½ cup crumbled feta cheese
• ⅓ cup Pickled Red Onions
• ⅓ cup fresh basil leaves
• ⅓ cup fresh mint leaves

Direction

1. In a large bowl, whisk together the olive oil, lemon juice, garlic, za’atar, salt, and pepper.
2. Heat a grill or grill pan to medium-high heat.
3. Place the eggplant and red pepper pieces on a large plate or in a large baking dish and drizzle with olive oil and sprinkle with salt and pepper. Toss to coat.
4. Place the eggplant and pepper on the hot grill and cook for 2 to 5 minutes per side, or until well charred and tender. Remove from the grill and chop into 1-inch pieces.
5. Add the grilled veggies to the bowl with the dressing and stir to coat. Let sit for 5 minutes, then fold in the tomatoes, feta, pickled red onions, and half the basil and mint. Season to taste, garnish with the remaining basil and mint, and serve.