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
Preparation
Cut zucchini and eggplant into 1-inch pieces, and toss with enough extra-virgin olive oil to evenly coat. Season with kosher salt and freshly ground pepper. Roast in a preheated 425-degree oven until tender and golden brown in places, about 18 minutes. Let cool.
Stir together tahini and 1/4 cup water with lemon juice and olive oil; season with salt and pepper. Pack dressing in a bento box or other resealable container with curly parsley leaves tossed with lemon juice and salt. Dip hard-cooked egg in za’atar and pepper and add to bento box. Add Greek yogurt drizzled with oil, cucumber spears, store-bought stuffed grape leaves, Little Gem lettuce leaves, and roasted vegetables.
