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

Have you ever thought about grilling cheese-not a sandwich, but a thick slice of cheese right on the grates or in a hot pan? It gets beautifully charred on the outside while turning warm and melty inside. This recipe pairs that crispy, herby cheese with fluffy Israeli couscous and tender, sumac-spiced roasted zucchini and onions.

The za’atar crust adds a fragrant, tangy note that complements the creamy cheese, while the roasted veggies bring a touch of sweetness and char. Finished with fresh basil and a squeeze of lemon, this dish is a delightful surprise that’s perfect for a quick weeknight dinner.

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Ingredients

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

4 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

0.5 ounce BasilView ingredient guideLike ingredientDislike ingredient

0.5 cup 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

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Preheat broiler to high or oven to 500°F. Halve, peel and cut red onion into 1-inch-thick wedges. Finely mince one wedge. Zest lemon until you have 1 tsp zest, then cut the lemon into wedges. Halve zucchini lengthwise, then slice each half into long, thin wedges. Halve grape tomatoes. Pick basil leaves from stems; discard stems and thinly slice leaves.
2. Heat a drizzle of olive oil in a small pot over medium-high heat. Add minced onion and Israeli couscous. Cook, tossing, until onion is softened and couscous is lightly toasted, 2-3 minutes. Pour in 1 cup water and vegetable stock concentrate. Bring to a boil, then reduce heat to low, cover and simmer until tender, 10-12 minutes.
3. On a baking sheet, toss zucchini wedges, onion wedges, sumac and a generous drizzle of olive oil. 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 nonstick pan over medium-high heat. Cut the grilling cheese into 2 large slices (about 4 oz total). Place za’atar on a plate and press the cheese slices into the za’atar to coat evenly on all sides. Add cheese to the pan and cook until browned, 2-3 minutes per side.
5. Once couscous is done, transfer to a large bowl. Stir in halved tomatoes, half the sliced basil, a squeeze of lemon juice and the lemon zest. Season with salt and pepper to taste.
6. Divide couscous between plates. Top with roasted zucchini, onion wedges and the za’atar-crusted grilling cheese. Garnish with remaining basil and serve with lemon wedges on the side for squeezing over.

Recipe Tips

FAQ

What is grilling cheese?

Grilling cheese is a semi-hard cheese that doesn’t melt completely when heated, making it perfect for pan-frying or grilling. It becomes crispy on the outside and soft on the inside.

Can I use a different cheese?

Yes, halloumi is a great substitute. It has a similar texture and holds up well to high heat.

Can I make this dish ahead?

It’s best served fresh, but you can prepare the couscous and roast the veggies in advance. Cook the cheese just before serving for the best texture.