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    Za’atar-Crusted Grilling Cheese with Sumac Roasted Veggies o

    Dinner
    Favorite
    Full Meal
    Vegetarian
    ​

    2 servings

    分量

    30 minutes

    総時間
    料理を始める

    材料

    1 unit Zucchini

    1 unit Red Onion

    1 unit Lemon

    4 ounce Grape Tomatoes

    ¼ ounce Cilantro

    2 ½ ounce Israeli Couscous

    1 unit Veggie Stock Concentrate

    1 teaspoon Sumac

    8 ounce Grilling Cheese

    1 tablespoon Za'atar Spice

    4 teaspoon Cooking Oil

    Salt

    Pepper

    手順

    • Heat broiler to high. Wash and dry all produce. • Halve, peel, and cut onion into 1-inch- thick wedges; mince 1 wedge. Trim and halve zucchini lengthwise; cut into long, thin wedges. Halve tomatoes. Zest and quarter lemon. Roughly chop cilantro.

    • Heat a drizzle of oil in a small pot over medium-high heat. Add minced onion and couscous. Cook, stirring, until onion is softened and couscous is lightly toasted, 2-3 minutes. • Add ¾ cup water (1½ cups for 4 servings) and stock concentrate. Bring to a boil, then cover and reduce to a low simmer. Cook until couscous is tender, 6-8 minutes. • Keep covered off heat until ready to use in step 5.

    • Meanwhile, toss zucchini and onion wedges on a baking sheet with a large drizzle of oil, sumac, salt, and pepper. • Broil, tossing halfway through, until lightly charred, 10-15 minutes. TIP: Watch carefully to avoid burning.

    • While veggies roast, slice grilling cheese into four large pieces (eight pieces for 4 servings). • Place Za’atar Spice on a plate. Coat cheese in za’atar, pressing to adhere. • Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add cheese and cook until browned, 1-2 minutes per side.

    • Transfer cooked couscous to a large bowl. Stir in tomatoes, lemon zest, half the roasted veggies, half the cilantro, and a squeeze of lemon juice. Season with salt and pepper.

    • Divide couscous mixture between plates. Top with grilling cheese and remaining roasted veggies. Garnish with remaining cilantro. Serve with remaining lemon wedges on the side.

    栄養

    サービングサイズ

    -

    カロリー

    770 kcal

    脂肪総量

    42 g

    飽和脂肪

    22 g

    不飽和脂肪

    -

    トランス脂肪

    -

    コレステロール

    100 mg

    ナトリウム

    990 mg

    炭水化物総量

    59 g

    食物繊維

    6 g

    糖質総量

    10 g

    タンパク質

    31 g

    2 servings

    分量

    30 minutes

    総時間
    料理を始める

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    材料

    1 unit Zucchini

    1 unit Red Onion

    1 unit Lemon

    4 ounce Grape Tomatoes

    ¼ ounce Cilantro

    2 ½ ounce Israeli Couscous

    1 unit Veggie Stock Concentrate

    1 teaspoon Sumac

    8 ounce Grilling Cheese

    1 tablespoon Za'atar Spice

    4 teaspoon Cooking Oil

    Salt

    Pepper

    手順

    1

    • Heat broiler to high. Wash and dry all produce. • Halve, peel, and cut onion into 1-inch- thick wedges; mince 1 wedge. Trim and halve zucchini lengthwise; cut into long, thin wedges. Halve tomatoes. Zest and quarter lemon. Roughly chop cilantro.

    2

    • Heat a drizzle of oil in a small pot over medium-high heat. Add minced onion and couscous. Cook, stirring, until onion is softened and couscous is lightly toasted, 2-3 minutes. • Add ¾ cup water (1½ cups for 4 servings) and stock concentrate. Bring to a boil, then cover and reduce to a low simmer. Cook until couscous is tender, 6-8 minutes. • Keep covered off heat until ready to use in step 5.

    3

    • Meanwhile, toss zucchini and onion wedges on a baking sheet with a large drizzle of oil, sumac, salt, and pepper. • Broil, tossing halfway through, until lightly charred, 10-15 minutes. TIP: Watch carefully to avoid burning.

    4

    • While veggies roast, slice grilling cheese into four large pieces (eight pieces for 4 servings). • Place Za’atar Spice on a plate. Coat cheese in za’atar, pressing to adhere. • Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add cheese and cook until browned, 1-2 minutes per side.

    5

    • Transfer cooked couscous to a large bowl. Stir in tomatoes, lemon zest, half the roasted veggies, half the cilantro, and a squeeze of lemon juice. Season with salt and pepper.

    6

    • Divide couscous mixture between plates. Top with grilling cheese and remaining roasted veggies. Garnish with remaining cilantro. Serve with remaining lemon wedges on the side.