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

Have you ever thought about grilling cheese-not in a sandwich, but as a big, glorious slab right on the heat? The outside gets beautifully charred and crisp while the inside turns warm and melty. It’s a game-changer. This recipe pairs that irresistible cheese with tender zucchini and onion roasted with tangy sumac, all served over fluffy couscous studded with tomatoes and fresh mint.

Za’atar, a Middle Eastern spice blend, gives the cheese a fragrant, earthy crust that complements the bright sumac and lemon. It’s a quick, satisfying vegetarian meal that feels special enough for company but easy enough for a weeknight. Ready in about 30 minutes, this dish is packed with flavor and texture.

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Ingredients

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

4 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

0.5 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. Preheat broiler to high or oven to 500°F. Wash and dry all produce. Halve zucchini lengthwise, then cut into long, thin wedges. Halve and peel onion, then cut into 1-inch-thick wedges. Finely mince one wedge of onion. Zest lemon until you have 1 teaspoon zest, then cut lemon into wedges. Halve grape 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 veggie stock concentrate. Bring to a boil, then lower heat to a simmer, cover and cook until tender, 10-12 minutes.
3. Toss zucchini and onion wedges with a large drizzle of olive oil, sumac, salt and pepper on a baking sheet. 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 4 oz grilling cheese into two large slices. Place za’atar on a plate. Press cheese slices into za’atar to coat evenly on all sides. Add to pan and cook until browned, 2-3 minutes per side.
5. Transfer cooked couscous to a large bowl. Stir in tomatoes, lemon zest, half the mint and a squeeze of lemon juice. Season with salt and pepper.
6. Divide couscous between plates. Top with roasted zucchini and onion and the za’atar-crusted cheese. Garnish with remaining mint and serve with lemon wedges on the side for squeezing.

Recipe Tips

FAQ

What is grilling cheese?

Grilling cheese is a firm, semi-hard cheese that doesn’t melt completely when heated. It softens and becomes creamy inside while developing a crispy, golden crust. Halloumi is a common variety.

Can I use a different type of cheese?

Yes, halloumi or paneer work well. Avoid soft cheeses that melt completely.

What can I substitute for za'atar?

You can make a quick blend with dried thyme, sesame seeds, sumac and salt. Or use a mix of oregano, sesame seeds and a pinch of cumin.