Za'atar-Crusted Grilling Cheese

Name: Za'atar-Crusted Grilling Cheese with Sumac-Roasted Veggies
Total time: 30 min
Yield: 2
Cuisine: North America
Ingredients: 1 unit Red Onion; 1 unit Lemon; 1 unit Zucchini; 4 ounce Grape Tomatoes; ½ ounce Basil; ½ cup Israeli Couscous; 1 unit Veggie Stock Concentrate; 1 teaspoon Sumac; 4 ounce Grilling Cheese; 1 tablespoon Za'atar Spice; 4 teaspoon Olive Oil; Salt; Pepper

with Sumac-Roasted Veggies

Sara HeilmanPublished on August 31, 2017

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Did you ever think that you could grill cheese? We’re not talking about the sandwich, but about throwing a nice big hunk of cheese directly onto the heat so the outsides get beautifully charred while the insides get warm and melty. It took us by surprise, too, but by golly, it’s tasty. Here, we’re dredging the cheese in za’atar, the Middle Eastern herb blend, then putting it on top of bubbly couscous and tender zucchini.

Allergens:

Wheat

•Milk

•Sesame

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes

Prep Time

DifficultyEasy

Ingredients

serving amount

1 unit

Red Onion

1 unit

Lemon

1 unit

Zucchini

4 ounce

Grape Tomatoes

½ ounce

Basil

½ cup

Israeli Couscous

(Contains: Wheat)

1 unit

Veggie Stock Concentrate

1 teaspoon

Sumac

4 ounce

Grilling Cheese

(Contains: Milk)

1 tablespoon

Za'atar Spice

(Contains: Sesame)

Not included in your delivery

4 teaspoon

Olive Oil

Salt

Pepper

Nutrition Values

/ per serving

Energy (kJ)2134 kJ

Calories510 kcal

Fat24 g

Saturated Fat10 g

Carbohydrate57 g

Sugar9 g

Dietary Fiber8 g

Protein22 g

Cholesterol40 mg

Sodium530 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Zester

•Small pot

•Baking Sheet

•Large Pan

•Bowl

Instructions

Wash and dry all produce. Preheat broiler to high or oven to 500 degrees. Halve, peel, and cut onion into 1-inchthick wedges. Finely mince 1 wedge. Zest lemon until you have 1 tsp zest, then cut into wedges. Halve zucchini lengthwise. Slice each half into long, thin wedges. Halve tomatoes. Pick basil leaves from stems; discard stems. Thinly slice leaves.

Heat a drizzle of olive oil in a small pot over medium-high heat. Add minced onion and couscous. Cook, tossing, until onion is softened and couscous is lightly toasted, 2-3 minutes. Pour in 1 cup water and stock concentrate. Bring to a boil, then lower heat, reduce to a simmer, and cover. Cook until tender, 10-12 minutes.

Toss zucchini, onion wedges, sumac, and a large drizzle of olive oil on a baking sheet. Season with salt and pepper. Broil (or bake) until lightly charred, 10-15 minutes, tossing halfway through.

Heat a drizzle of olive oil in a large pan over medium-high heat (use a nonstick pan if you have one). Take 4 oz grilling cheese (about half; we sent more than needed) and cut into 2 large slices. Place za’atar on a plate. Press cheese into za’atar to evenly coat all over. Add to pan and cook until browned, 2-3 minutes per side.

Once couscous is done, transfer to a large bowl. Stir in tomatoes, half the basil, a squeeze of lemon juice, and lemon zest. Season with salt and pepper.

Divide couscous between plates. Top with zucchini, onion, and grilling cheese. Garnish with remaining basil and serve with lemon wedges on the side for squeezing over.