Za'atar-Spiced Grilled Vegetables

Ingredients

• 0.3 cup almonds toasted sliced
• 1 large eggplant peeled sliced into 3/4-inch-thick rings
• 0.5 cup flat-leaf parsley leaves 
• 0.3 teaspoon kosher salt 
• 1  optional: lemon halved
• 0.3 cup olive oil extra-virgin
• 0.3 teaspoon salt 
• 0.5 teaspoon za'atar 
• 2 tablespoons za'atar 
• 2 medium zucchini sliced

Equipment

• bowl
• frying pan
• grill
• grill pan

Directions

1. Combine olive oil and 2 tablespoons za'atar in a large bowl; let stand 10 minutes.
2. Add eggplant and zucchini; toss to coat.
3. Sprinkle with 1/4 teaspoon kosher salt.
4. Place eggplant on a grill pan coated with cooking spray over medium-high heat; grill 5 minutes on each side.
5. Place eggplant on a serving platter. Coat pan with cooking spray. Grill zucchini 4 minutes on each side; place on platter.
6. Place halved lemon, cut sides down, on grill pan; grill 2 minutes without moving.
7. Place lemon on platter.
8. Sprinkle vegetables with 1/4 teaspoon salt and 1/2 teaspoon za'atar. Top with parsley and almonds. Squeeze lemon over vegetables.