1head little gem lettuce or 1 romaine heart,quartered
2zucchini,cut lengthwise into spears
2yellow summer squash,cut lengthwise into spears
1head radicchio,cut into eighths
1bunch spring onions
Kosher salt and freshly ground pepper
1cupplain whole-milk yogurt
1Persian cucumber,unpeeled and grated
1clovegarlic,finely minced
1cuplabneh or Greek yogurt
2tablespoonsza’atar,plus more for sprinkling
6slicesrustic gluten-free bread
1cupsalt-cured black olives
Instructions
Preheat the oven to 200°F and warm an oven-safe plate or platter.
In a small bowl, whisk together the harissa and 1/2 cup of the olive oil.
In a large baking dish, arrange all of the vegetables in one layer, add the harissa oil, and toss to evenly coat. Season with 1/2 teaspoon salt and a few grinds of pepper and set aside.
In a small bowl, combine the whole milk yogurt, cucumber, and garlic. Season to taste with salt and pepper. Transfer to a small serving bowl and set aside.
In another bowl, whisk together the labneh and za’atar. Transfer to another small serving bowl, sprinkle with more za’atar, and set aside.
Heat a grill pan over medium-high heat. When the pan is just smoking, arrange the vegetables in a single layer on the pan and grill in batches until tender-crisp, then transfer to the warmed plate. Return to the oven to keep the vegetables warm.
Generously brush the bread with the remaining 1/4 cup oil. Sprinkle with salt, then grill on the grill pan until golden brown and charred on the edges.
On a large board or platter, arrange the vegetables, bread, tzatziki, labneh, and olives and serve.
Nutrition Facts
Springtime Mezze with Tzatziki and Spiced Labneh
Amount Per Serving
Calories 632Calories from Fat 450
% Daily Value*
Fat 50g77%
Saturated Fat 8g50%
Cholesterol 10mg3%
Sodium 853mg37%
Potassium 873mg25%
Carbohydrates 36g12%
Fiber 6g25%
Sugar 13g14%
Protein 15g30%
Vitamin A 3116IU62%
Vitamin C 37mg45%
Calcium 244mg24%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.