Grilled Vegetables With Sumac
The Quirky Foodster Team
Ingredients
- Medium zucchini, sliced lengthwise — 2
- Large eggplant, sliced into rounds — 1
- Bell peppers, quartered — 2
- Large tomato, halved — 1
- Olive oil — 3 tbsp
- Salt and black pepper, — to taste
- Sumac — 1.5 tsp
- Fresh parsley, chopped, for garnish
Method
- Preheat a grill or grill pan to medium-high heat.
- In a large bowl, toss the zucchini, eggplant, bell peppers, and tomato with olive oil, salt, and pepper.
- Grill the vegetables in batches, turning occasionally, for 3–5 minutes per side until tender and nicely charred, adjusting time based on each vegetable's thickness.
- Remove the vegetables from the grill and arrange on a serving platter.
- Sprinkle generously with sumac while still warm.
- Garnish with fresh parsley and serve immediately alongside grilled meats.
Introduction: Grilled vegetables with sumac is a simple, smoky side dish featuring seasonal vegetables charred over an open flame and finished with a bright, tangy dusting of sumac, a common accompaniment to grilled meats across the UAE.
Cultural Background: Grilled vegetables with sumac is a simple, smoky side dish featuring seasonal vegetables charred over an open flame and finished with a bright, tangy dusting of sumac, a common accompaniment to grilled meats across the UAE. This dish reflects the broader Middle Eastern practice of char-grilling vegetables alongside skewered meats, adding a healthy, flavorful contrast to richer main courses.
Tips: Cut the vegetables into similar thicknesses so they cook evenly and finish grilling around the same time. Add the sumac after grilling rather than before, as it can burn and turn bitter if exposed to direct high heat for too long. Serve promptly while the vegetables are still warm for the best flavor and texture.
Variations: Add sliced red onion to the grilling vegetables for extra sweetness. Drizzle with a little pomegranate molasses for additional tang. This recipe is naturally vegan as written.
Storage: Store in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat in a dry pan over medium heat for 3–4 minutes, or enjoy at room temperature, which is also traditional for grilled vegetable dishes.
FAQs:
Q: What is sumac and what does it taste like?
A: Sumac is a tangy, lemony spice made from ground sumac berries, widely used in Middle Eastern cooking to add brightness to dishes without additional liquid.
Q: Can I make this dish without a grill?
A: Yes, a grill pan or even roasting the vegetables in a very hot oven can achieve a similar charred effect, though with slightly less smoky flavor.
Q: What main dishes pair well with grilled vegetables and sumac?
A: They pair especially well with grilled meats, machboos, and other spiced rice dishes as a fresh, smoky counterpoint.
- Medium zucchini, sliced lengthwise — 2
- Large eggplant, sliced into rounds — 1
- Bell peppers, quartered — 2
- Large tomato, halved — 1
- Olive oil — 3 tbsp
- Salt and black pepper, — to taste
- Sumac — 1.5 tsp
- Fresh parsley, chopped, for garnish
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