Grilled lettuce and summer vegetables with sumac - Side dishes

This recipe is delicious as a side dish with a protein of your choice!

This recipe is lovingly prepared by Épices de cru. You can find their products at their kiosk at Jean-Talon Market or online by visiting their website: epicedecru.com. ‘The hearts of romaine lettuce are very good lightly grilled on the BBQ, as are the garlic stems, green onions and courgettes. If you like, you can use other vegetables, to your taste! It's also very good with zaatar.'

Ingredients

1 heart of romaine lettuce
1 large tomato
1 basket of garlic stalks
2 courgettes
1 pack large fresh shallots or spring onions
½ cup of olive oil
1 cup of garlic yoghurt
2 tablespoons ground sumac
Salt to taste

Preparation

Remove any wilted leaves from the lettuce. Cut a cross at the bottom of the lettuce. Tear the lettuce into four pieces with your fingers: this will prevent the leaves from falling apart.
Thickly slice the tomatoes and courgettes.
Remove the hard ends from the garlic stalks. Remove the green stems from the shallots and split the larger bulbs in half.
Lightly oil the vegetables and grill on a high heat, starting with the courgettes and shallots, which take about 3 minutes per side. Then grill the garlic stalks and finally the lettuce wedges.
Arrange on a large platter and top with olive oil, a little garlic yoghurt and sumac. Season with salt and serve with the remaining garlic yoghurt.

Share this recipe