Ingredients
Scale
- 3 tablespoons extra virgin olive oil, plus more to drizzle
- 1 sweet onion, halved and thinly sliced
- 3 garlic cloves, minced
- 4 medium yellow squash
- 1 red bell pepper, cored and thinly sliced
- kosher salt
- black pepper
- 1 teaspoon za'atar, more for later
- 3/4 teaspoon aleppo pepper, start with less if you’re not sure
- 3/4 teaspoon ground cumin
- 1/4 cup crumbled feta cheese, optional
- pitted marinated olives, sliced (optional)
- handful chopped fresh parsley, optional
Instructions
- Heat 2 tablespoons of extra virgin olive oil over medium heat until shimmering. Add sweet onions and cook for about 4 minutes until translucent. Raise heat to medium-high while stirring to add color.
- Add garlic, yellow squash, and red bell peppers along with an additional tablespoon of olive oil.
- Season with salt, black pepper, za'atar, Aleppo pepper, and cumin, ensuring vegetables are well coated with spices. Cook on medium-high heat, stirring occasionally, until vegetables are tender and caramelized as desired.
- Transfer to a serving platter. Drizzle with more olive oil and sprinkle with za'atar. Optionally, add crumbled feta cheese, pitted olives, and fresh parsley.
Notes
Feel free to adjust the amount of Aleppo pepper based on your spice preference.
For a richer flavor, let the squash caramelize more while cooking.
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 150
- Sugar: 3g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 5mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.