Za’atar Crusted Grilling Cheese with Sumac Roasted Veggies and Couscous

Have you ever thought about grilling cheese directly on the heat? Not a sandwich, just a big slab of cheese that gets beautifully charred on the outside while turning warm and melty inside. It’s surprisingly delicious and easy to make at home.

This recipe features grilling cheese dredged in za’atar, a fragrant Middle Eastern spice blend, then pan-seared to perfection. It’s served over fluffy whole wheat Israeli couscous and tender zucchini and onion roasted with tangy sumac. A sprinkle of fresh mint and juicy grape tomatoes complete the dish.

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Ingredients

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

4 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

0.25 ounce MintView ingredient guideLike ingredientDislike ingredient

0.5 cup Whole Wheat Israeli CouscousView ingredient guideLike ingredientDislike ingredient

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 teaspoon SumacView ingredient guideLike ingredientDislike ingredient

4 ounce Grilling CheeseView ingredient guideLike ingredientDislike ingredient

1 tablespoon Za'atar SpiceView ingredient guideLike ingredientDislike ingredient

4 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Preheat broiler to high or oven to 500°F. Halve zucchini lengthwise, then cut into long, thin wedges. Halve and peel onion, then cut into 1-inch-thick wedges. Finely mince 1 wedge. Halve tomatoes. Pick mint leaves from stems; discard stems. Thinly slice leaves.
2. 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.
3. 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.
4. 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 the package; 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.
5. Transfer couscous to a large bowl once done simmering. Stir in tomatoes, half the mint and lemon juice to taste. Season with salt and pepper.
6. Divide couscous between plates. Top with zucchini, onion and grilling cheese. Garnish with remaining mint.

Recipe Tips

FAQ

Can I use a different type of cheese?

Yes, halloumi or paneer work well as they hold their shape when heated.

What can I substitute for za'atar?

You can make a quick blend with dried thyme, sesame seeds, sumac and salt.

Is this dish vegetarian?

Yes, it is vegetarian. Check the stock concentrate to ensure it’s vegetable-based.