top of page

Grilled Veggies with Sunflower Seed Vinaigrette

Making the most of our Indian summer, I happily turned on my grill for this one. Can't go wrong with grilled veggies. I was a little unsure of the dressing since the Middle Eastern spice za'tar is not something I use often - actually ever. I got it for one recipe that I never made, so this was a little leap of faith knowing I'm a fan of sunflower seeds. Now this dressing goes down in my Fan-Favorite Hall of Fame.  The original dressing recipe called for yogurt, but I substituted avocado, a standard practice when staying dairy free. 


  • 2 yellow squash, quartered lengthwise

  • 2 zucchini, quartered lengthwise

  • 4 ears of corn, shucked

  • 1/4 cup extra virgin olive oil, plus more for brushing

  • Kosher salt

  • Pepper


  • 1/3 cup salted roasted sunflower seeds

  • 1/2 shallot, chopped

  • 1 garlic clove, crushed

  • 2 T fresh lemon juice

  • 1/2 avocado

  • 3 tablespoons water

  • 1 1/2 T za’atar

  • 1/4 cup extra-virgin olive oil

  • Kosher salt



  • Brush clean and then light the grill.

  • Toss veggies with olive oil, salt and pepper in a very large bowl.

  • Lightly spray grill grates with olive oil and grill the vegetables over moderate heat, turning occasionally, until lightly charred and just tender, about 10 minutes for the squash and zucchini and 15 minutes for the corn.

  • Cut the squash and zucchini into 2-inch pieces and return to the bowl. Cut the corn kernels off of the cobs and add to the bowl; let cool to room temperature. 



  • In a blender, combine all of the ingredients except the olive oil and salt and blend until slightly chunky. With the blender on, drizzle in the olive oil until the dressing is smooth. Season with salt. 

  • Dress salad with vinaigrette to coat. Save the rest for another day. 


TIME: 30 minutes



bottom of page