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 crispy, while the inside turns warm and melty. It’s a revelation and it’s incredibly easy to make at home.

In this recipe, we dredge the cheese in za’atar, a fragrant Middle Eastern spice blend, then serve it on a bed of fluffy Israeli couscous alongside tender zucchini and onion dusted with tangy sumac. It’s a complete meal that’s as impressive as it is simple.

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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 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

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 one wedge of onion. Zest lemon until you have 1 teaspoon zest, then cut lemon into wedges. Halve grape tomatoes. Pick basil leaves from stems; discard stems. Thinly slice basil leaves.
2. Heat a drizzle of olive oil in a small pot over medium-high heat. Add minced onion and Israeli couscous. Cook, stirring, until onion is softened and couscous is lightly toasted, about 2-3 minutes. Pour in 1 cup water and the veggie stock concentrate. Bring to a boil, then reduce heat to low, cover and simmer until couscous is tender, 10-12 minutes.
3. On a baking sheet, toss zucchini wedges, onion wedges, sumac and a large drizzle of olive oil. Season with salt and pepper. Broil (or bake) until vegetables are 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 ounces total). Place za’atar on a plate. Press each cheese slice into za’atar to coat evenly on all sides. Add to the pan and cook until browned, 2-3 minutes per side.
5. When 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.
6. Divide couscous between plates. Top with roasted zucchini and onion and the za’atar-crusted grilling cheese. Garnish with remaining basil and serve with lemon wedges on the side for squeezing.

Recipe Tips

FAQ

What is grilling cheese and where can I find it?

Grilling cheese is a semi-hard cheese with a high melting point, such as halloumi or kasseri. It holds its shape when heated, developing a crispy crust while staying soft inside. Look for it in the specialty cheese section of most grocery stores or at Middle Eastern markets.

Can I use a different type of cheese?

Yes, you can substitute with halloumi, kasseri or even paneer. The key is to use a cheese that doesn’t melt completely when heated. Avoid soft cheeses like mozzarella or cheddar.

Can I make this recipe vegan?

This recipe relies on dairy cheese for its texture, but you can try using a firm vegan cheese designed for grilling. Note that the flavor and texture will differ. The rest of the dish is naturally vegan-friendly.