Grilled Vegetable Salad


  • 2 tablespoons Brothers Marketplace Za’atar
  • 1 onion, cut into 2 inch slices
  • 1 red bell pepper, cut into 2 inch slices
  • 1/2 cup Brothers Marketplace Organic extra virgin olive oil
  • 1 ear of corn, shucked
  • 10 ounces baby spinach
  • 4 radishes, thinly sliced
  • 1 avocado, seeded, thinly sliced
  • 4 ounces goat cheese
  • 4 soft boiled eggs
  • 2 teaspoons Dijon mustard
  • 2 tablespoons sherry or cider vinegar
  • Salt and pepper to taste


  • In a large bowl add the onion, red bell pepper, olive oil and Za’atar seasoning. Toss to coat.
  • Heat a grill pan over high heat. Pan should just be smoking. Cook the onions and peppers for 3 minutes on each side or until charred. Reserve the remaining marinate for salad dressing.
  • Place corn on the hot grill pan, turning as needed. Once cool enough to handle, cut the corn from the cob.
  • In individual bowls or plates, divide the spinach, grilled onions and peppers, corn, avocado, radishes, goat cheese and eggs between each bowl.
  • Whisk in the mustard and vinegar to the remaining Za’atar marinade, and season with salt and pepper to taste. Pour over salad.


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