Grilled Veggie & Mint Chop

We're not sure what to call this one, salad? a dip? chutney? a pebre? a garnish? pico de gallo? Giardiniera without the pickling?!

Essentially, this is a way for us to extend our leftover cooked vegetables into an easy to prepare snack. With a mix of fresh and grilled ingredients, Mint and delicious tomatoes are the key to this recipe. Feel free to add in anything else you may have on hand!

Ingredients

1 carrot cooked (heirloom preferred) - sliced into 1/8 inch circles

1 zucchini or squash- chopped into 1/2 inch wedges

1 tomato - heirloom, or really ripe roma tomatoes, something that packs flavor and sugar- chopped.

handful of fresh mint- chopped

3 Tbsp Olive Oil

Spices

Salt, Black Pepper, Za'atar, Sumac

Optional Ingredients

Grilled Onion

Grilled red bell pepper

Grilled eggplant

Capers

Olives

Artichokes

Serve with

Bread, Pita , Naan

Tahini dressing https://www.lemonpantry.com/post/lemon-tahini-sauce

Steps

• We were able to make use of leftover grilled carrots and zucchini.

• For the vegetables, we grilled directly over the flames at medium heat, turning over to char all sides, and then wrapped the carrots in aluminum foil to bake the carrots for another 10 minutes. Peel the carrots before cooking.

• Chop the zucchini in small wedges (1/2 inch).

• Once the carrot has cooled, slice into small circles, no thicker than an 1/8 of an inch.

• Add the zucchini and carrots to a bowl, then add mint, chopped tomatoes, olive oil.

• Season with salt , black pepper, sumac and za'atar. (if you don't have za'atar and sumac, use oregano or dried mint).