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
1cuplabneh or Greek yogurt
2tablespoonsza’atar,plus more for sprinkling
6slicesrustic gluten-free bread
1cupsalt-cured black olives
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.
Springtime Mezze with Tzatziki and Spiced Labneh
Amount Per Serving
Calories 632Calories from Fat 450
% Daily Value*
Saturated Fat 8g50%
Vitamin A 3116IU62%
Vitamin C 37mg45%
* Percent Daily Values are based on a 2000 calorie diet.