Za’atar aubergine and courgette steaks

On the table in under 30 minutes, these za’atar veggie steaks are the perfect weeknight supper alongside a crisp salad and some hearty grains. This quick dish may be vegan, vegetarian, gluten-free and dairy-free but it’s anything but flavour-free. The aubergine and courgette steaks are griddled until charred and then drizzled with an addictive orange and tamari (a wheat-free soy sauce) glaze. 

Cook time: 25 minutes

Servings: 4 people

Preparation

1. Preheat a griddle pan until smoking, then turn down to a medium heat and brush the courgette and aubergine steaks generously with the oil. Combine the za’atar and orange zest and rub into both sides of the steaks.

2. Add the steaks to the griddle pan in batches and cook over a high heat for 5-7 mins until charred on both sides. Transfer to a plate or serving board. Repeat until all the strips are cooked.

3. Put the orange juice, maple syrup and tamari in a pan and bring to the boil. Bubble for 8-10 mins until reduced and thickened. Pour over the steaks immediately, then garnish with the parsley and serve with a crisp green salad alongside.

Tip: To make za'atar, mix dried oregano, thyme, toasted sesame seeds and a pinch of salt.

Ingredients

  • 1 large courgette, cut lengthways into 1cm (1/2in) thick ‘steaks’
  • 1 large aubergine, cut lengthways into 1cm (1/2in) thick ‘steaks’
  • 3-4 tbsp olive oil
  • 3 tbsp za’atar
  • 2 oranges, zested and juiced (approximately 200ml)
  • 2 tbsp maple syrup
  • 1 tbsp tamari
  • handful flat-leaf parsley, leaves torn
  • green salad, to serve

Ingredients

  • 1 large courgette, cut lengthways into 1cm (1/2in) thick ‘steaks’
  • 1 large aubergine, cut lengthways into 1cm (1/2in) thick ‘steaks’
  • 3-4 tbsp olive oil
  • 3 tbsp za’atar
  • 2 oranges, zested and juiced (approximately 200ml)
  • 2 tbsp maple syrup
  • 1 tbsp tamari
  • handful flat-leaf parsley, leaves torn
  • green salad, to serve

Preparation

1. Preheat a griddle pan until smoking, then turn down to a medium heat and brush the courgette and aubergine steaks generously with the oil. Combine the za’atar and orange zest and rub into both sides of the steaks.

2. Add the steaks to the griddle pan in batches and cook over a high heat for 5-7 mins until charred on both sides. Transfer to a plate or serving board. Repeat until all the strips are cooked.

3. Put the orange juice, maple syrup and tamari in a pan and bring to the boil. Bubble for 8-10 mins until reduced and thickened. Pour over the steaks immediately, then garnish with the parsley and serve with a crisp green salad alongside.

Tip: To make za'atar, mix dried oregano, thyme, toasted sesame seeds and a pinch of salt.