Vegetarian Mezze Lunch to Go
Ingredients
- 1 small zucchini
- 1 small eggplant
- Extra-virgin olive oil
- Kosher salt and freshly ground pepper
- 1/4 cup tahini
- 1 tablespoon fresh lemon juice, plus a squeeze
- Curly parsley leaves
- One hard-cooked egg dipped in za'atar and pepper
- Greek yogurt, for serving
- Cucumber spears, store-bought stuffed grape leaves (such as Divina ), and Little Gem lettuce leaves, for serving
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