How to Make Sheet Pan Butternut Squash Soup

This butternut squash soup recipe couldn’t be easier! It’s mostly hands-off as the vegetables and apples roast, followed by a quick puree. Follow these simple steps and you’ll have a cozy bowl of autumn comfort on the table in under an hour.

• Get ready. Preheat the oven to 425°F and arrange two racks in the top and bottom thirds. Halve and seed a medium butternut squash (about 2 1/2 pounds). Place it cut-side up on a rimmed baking sheet. Brush with 1 tablespoon extra virgin olive oil and sprinkle with kosher salt.
• Prepare the vegetables. Trim and thinly slice 1 fennel bulb. Halve and core 4 sweet apples; no need to peel them. Place the apples skin-side up on a second rimmed baking sheet. Scatter the sliced fennel on, too. Drizzle the apples and fennel with 1 tablespoon of olive oil and sprinkle with salt.
• Roast the vegetables. Transfer both pans to the oven. After 15 minutes, toss the fennel and rotate the pans. After another 15 minutes (30 minutes total), once the apples and fennel are caramelized and golden, remove them from the oven. Continue roasting the squash until fork-tender and charred in spots, about 20 to 30 minutes longer.
• Purée the vegetables: Scoop the roasted squash flesh out of the skin and into a blender. Add the roasted apples, fennel, 4 cups vegetable broth, and a pinch more salt. Blend until smooth, working in batches if needed. Alternatively, use an immersion blender.
• Simmer and season. Transfer the vegetable purée to a pot. Add 1 teaspoon Aleppo pepper, 1 tablespoon apple cider vinegar, and 1/2 teaspoon freshly ground black pepper. Stir and simmer gently for 5 to 10 minutes to let the flavors come together. Adjust seasoning to taste.
• Garnish and serve. Ladle into bowls and top with toasted pumpkin seeds, an extra sprinkle of Aleppo pepper, and a drizzle of extra virgin olive oil. Serve warm.

What to Serve with Butternut Squash Soup

This Roasted Butternut Squash, Apple, and Fennel Soup is hearty enough to enjoy on its own with a hunk of crusty bread. For a bigger meal, serve it alongside a bright salad, like a simple arugula salad or fattoush. It also pairs beautifully with a savory main dish like roasted chicken, lamb chops, or even baked salmon. And if you’re hosting, add a cheese board or mezze platter for a warm, elegant touch.

How to Store Butternut Squash Soup

Like all the best comforting soups, this one gets even more flavorful after a day or two. Store it in the fridge for up to 5 days or freeze it for later. Reheat gently on the stove, adding a splash of water or broth to bring it back to its creamy, silky best. If you aren’t concerned about adding dairy, you can also stir in whole milk, half-and-half, or a little cream.

More Beautiful Butternut Squash Recipes

Entree

Creamy Butternut Squash Pasta (with No Cream!)

Salads

Butternut Squash Salad with Farro, Kale, and Creamy Goat Cheese

Italian

Butternut Squash Risotto

Mediterranean Diet Recipes

Easy Butternut Squash Recipe with Lentils and Quinoa

Browse all Mediterranean recipes. 

Visit Our Shop.

Print

Butternut Squash Soup with Apple, Fennel, and Aleppo Pepper

Course Soup

Cuisine American/Mediterranean

Diet Gluten Free, Vegan, Vegetarian

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 6

Calories 211.2kcal

Author Omayah Atassi

Ingredients

• 1 medium butternut squash (about 2 1/2 pounds), halved and seeded
• 2 tablespoons extra virgin olive oil divided, plus more to serve
• Kosher salt
• 4 sweet apples, halved and cored
• 1 medium fennel bulb, trimmed and thinly sliced
• 4 cups vegetable broth
• 1 teaspoon Aleppo pepper flakes, plus more for garnish
• 1 tablespoon apple cider vinegar
• 1/2 teaspoon freshly ground black pepper
• Roasted pepitas (optional), for garnish
• Chopped fresh parsley (optional), for garnish

Instructions

• Get ready. Preheat the oven to 425°F and arrange two racks in the top and bottom thirds.
• Prepare the vegetables. Place the butternut squash halves cut-side up on a sheet pan. Brush with 1 tablespoon olive oil and sprinkle with salt. Place the apples skin-side up on a second sheet pan and scatter the sliced fennel on, too. Drizzle the apples and fennel with the tablespoon of olive oil and sprinkle with salt.
• Roast the vegetables. Transfer both pans to the oven. After 15 minutes, toss the fennel and rotate the pans. After another 15 minutes (30 minutes total), once the apples and fennel are caramelized and golden, remove them from the oven. Continue roasting the squash until fork-tender and charred in spots, about 20 to 30 minutes longer.
• Purée the vegetables. Scoop the roasted squash flesh out of the skin and into a blender. Add the roasted apples, fennel, vegetable broth, and a pinch more salt. Blend until smooth, working in batches if needed. (Alternatively, use an immersion blender.)
• Simmer and season. Transfer the vegetable puree to a pot. Add the Aleppo pepper, apple cider vinegar, and black pepper, and simmer gently for 5 to 10 minutes to reheat and let the flavors come together. Adjust seasoning to taste.
• Garnish and serve. Ladle into bowls and top with roasted pepitas, a sprinkle of Aleppo pepper, and a drizzle of extra virgin olive oil. Serve.

Notes

• Shop this recipe: Visit our shop to browse quality Mediterranean ingredients, including the olive oil and Aleppo pepper used in this recipe.

Nutrition

Calories: 211.2kcal | Carbohydrates: 44g | Protein: 2.8g | Fat: 5.2g | Saturated Fat: 0.8g | Polyunsaturated Fat: 0.7g | Monounsaturated Fat: 3.5g | Sodium: 661.4mg | Potassium: 967.1mg | Fiber: 8.1g | Sugar: 19.7g | Vitamin A: 20641.6IU | Vitamin C: 50mg | Calcium: 119.2mg | Iron: 1.9mg

Exotic 4-Pack

Bring the vibrant seasonings of the Mediterranean to your kitchen with Sumac, Aleppo pepper, Ras el Hanout, and Baharat.

Buy now

The post Butternut Squash Soup with Apple, Fennel, and Aleppo Pepper appeared first on The Mediterranean Dish.

This corn salsa recipe is the essence of summer! Sure, you can pair it with chips, but it’s even better stirred into soups, spooned over fish, added to eggs, or served alongside grilled chicken. Who says salsa has to stay in its lane?

You may think it strange to see a sweet corn salsa recipe on a Mediterranean website, but the vegetable-heavy recipe is healthy, fits in well with Mediterranean Diet principles of eating whole foods, in season, and lots of plants. Add a can of beans to it and it’s practically a salad.

When sweet corn and tomatoes are in season, you can find me using this salsa recipe on almost everything. It makes a good amount, so while, yes, you can enjoy it with chips, I highly encourage you to mix up your salsa game a bit and use it to dress up your weeknight favorites.

Sweet Corn Salsa Ingredients 

• Poblano pepper: This large green pepper is mild. I roast it briefly to add a little charred flavor and remove the skin. 
• Sweet corn: I used fresh sweet corn on the cob because it’s plentiful where I live, but you could use defrosted frozen corn as well. You would need about 2 cups of kernels. 
• Tomato: I used one large tomato and removed the seeds to reduce the water in the salsa, but you could also use cherry, grape, or roma tomatoes.
• Olive oil: I love a spicy olive oil like our Spanish Hojiblanca.  
• Red onion adds a pop of color to the salsa
• Garlic adds a little earthy spice.
• Jalapeño pepper: I like a mild salsa, so I remove the seeds for this recipe, but if you like more heat, then go ahead and leave the seeds in or add more jalapeño than the recipe calls for.  
• Cilantro: If you are one of those people who think cilantro tastes like soap, you can leave it out.
• Lime is considered an acid; it helps preserve the color of the avocado and brightens the flavor of the dish.
• Avocado: You can make this entire dish ahead of time, but if making it more than an hour or so ahead of time, wait to add the avocado just before serving so it stays intact and is less likely to discolor. 
• Aleppo pepper: I love the mild fruity heat of this spice. It adds warmth without overpowering the other flavors. I use it on almost everything. If you don’t have Aleppo pepper, you can substitute red chili flakes, but chili flakes are much hotter, so start with a little and adjust as you go. 
  • LEARN MORE: What is Aleppo Pepper and How to Use it
  • TRY IT: Aleppo Pepper
• Kosher salt enhances the flavor of all of the ingredients. It’s important to taste the salsa after salting. If it tastes flat, you probably want to add a little more salt. 

How to Make Sweet Corn Salsa

• Preheat the broiler. Place an oven rack about 6 inches from the broiler. Put the poblano pepper on a small baking sheet and set it under the broiler for 15 minutes. Use a pair of tongs and rotate the pepper once the skin starts to blacken, about every 5 minutes. Remove from the oven, transfer to a bowl, cover with a dish towel, and set aside to cool.
• Make the salsa: In a medium bowl, combine the kernels from two ears of corn, 1 diced tomato, seeds removed, 3 tablespoons olive oil, 1/4 cup diced red onion, and 2 cloves minced garlic. Stir to combine. Set a large, high-sided skillet over medium-high heat and add the mixture to the pan. Cook for 5 minutes, just until the onion softens a little, and the garlic becomes fragrant. Remove from heat. Return to the bowl.
• Finish the Salsa: To the bowl, add 1 minced jalapeno, seeds removed. Take the poblano, and use your fingers to remove the blistered and blackened skin, the stem, and the seeds (it should pull right off). Chop the pepper and add it to the bowl with the corn and tomato mixture. Add the diced avocado, lime zest, and juice from 1/2 a lime, 1/4 cup cilantro, 1 teaspoon Aleppo pepper, and 3/4 teaspoon salt. Stir gently to combine. Taste and adjust the seasoning by adding more salt and more lime juice.

Sweet Corn Salsa Variations

My version of corn salsa is mild because I use it less as a dip and more as a topping or addition to a main meal, and I don’t want heat to overpower the sweetness of the corn or fish, chicken or soup I serve it with. However, this recipe is easy to adapt to anyone’s palate. 

• If you don’t like cilantro, leave it out 
• Add a can of black beans or chickpeas for extra fiber and to stretch the recipe further
• Leave out the avocado
• Add diced mango or peaches for something sweet 
• Kick up the heat by leaving the ribs and seeds in the jalapeño or by adding a little cayenne pepper

Ways to Use Sweet Corn Salsa 

I know salsa is usually enjoyed along with chips as a dip for football parties or weekend gatherings, but salsa of any kind is an excellent way to boost the flavor and nutritional value of simple, healthy recipes.

I’ve been known to spoon sweet corn salsa over poached fish like flounder, top a grilled chicken to give it some pizazz, or stir it into a basic chicken soup or sweet corn chowder recipe. It’s even good added to scrambled eggs (sweet corn and eggs is one of my FAVORITE pairings) or if you’re feeling fancy, serve it with these Butterflied Lobster Tails for a lovely shoulder season dinner.

More Sweet Corn Recipes

Sides and Small Plates

How to Make Air Fryer Corn on the Cob

Sides and Small Plates

Summer Pasta Salad with Corn, Zucchini, and Basil Vinaigrette

Sides and Small Plates

Grilled Corn on the Cob

Salads

Grilled Corn Salad

Browse all Mediterranean recipes.

Visit Our Shop.

Print

Sweet Corn Salsa Recipe

Sweet corn salsa is great with chips but it's even better used as a healthy topping to boost the flavor of grilled chicken, poached fish, or even scrambled eggs. If you don't have corn on the cob you can use 2 cups frozen kernels, thawed.

Course Appetizer, Dips and Appetizers, Snack

Cuisine American/Mediterranean

Diet Low Fat, Vegan, Vegetarian

Prep Time 20 minutes minutes

Cook Time 5 minutes minutes

Total Time 25 minutes minutes

Servings 10 servings

Calories 94.9kcal

Author Summer Miller

Ingredients

For the Salsa (Makes 4 cups)

• 1 poblano chile pepper
• 2 large ears of sweet corn, silks removed and kernels cut from the cob
• 1 large tomato, diced
• 3 tablespoons extra virgin olive oil
• 1/4 cup red onion, minced
• 2 cloves garlic, minced
• 1 jalapeno pepper, seeds removed, minced
• 1 Hass avocado, small diced
• 1 lime, zested
• 1/4 cup chopped fresh cilantro
• 1 teaspoon Aleppo pepper
• 3/4 teaspoon kosher salt

Instructions

• Preheat the broiler. Place a rack about 6 inches from the broiler. Place the poblano pepper on a small baking sheet and place under the broiler for 15 minutes. Use a pair of tongs and rotate the pepper once the skin starts to blacken, about every 5 minutes. Remove from the oven, transfer to a bowl, cover with a dish towel, and set aside to cool.
• Make the salsa. In a medium bowl, combine the olive oil, tomato, corn kernels, diced onion, and minced garlic. Stir to combine. Set a large, high-sided skillet over medium-high heat and add the mixture to the pan. Cook for 5 minutes, just until the onions soften a little, the garlic becomes fragrant, and the mixture warms through. Remove from heat. Return to the bowl.
• Finish the Salsa. To the bowl, add jalapeno. Take the poblano, and use your fingers to remove the blistered and blackened skin, the stem, and the seeds (it should pull right off). Chop the pepper and add it to the bowl with the corn and tomato mixture. Add the diced avocado, lime zest, and juice from 1/2 a lime, cilantro, Aleppo pepper, and salt. Stir gently to combine. Taste and adjust the seasoning by adding more salt and more lime juice.

Notes

• Visit our shop to browse quality Mediterranean ingredients, including olive oils, honey, jams, and spices.
• You can make this salsa up to 3 days ahead of time, but I would wait to add the avocado and tomato until just before serving.

Nutrition

Calories: 94.9kcal | Carbohydrates: 7.6g | Protein: 1.4g | Fat: 7.5g | Saturated Fat: 1.1g | Polyunsaturated Fat: 0.9g | Monounsaturated Fat: 5.1g | Trans Fat: 0.001g | Sodium: 183.5mg | Potassium: 220.7mg | Fiber: 2.4g | Sugar: 2.2g | Vitamin A: 314.4IU | Vitamin C: 18.7mg | Calcium: 10.7mg | Iron: 0.4mg

The post Sweet Corn Salsa appeared first on The Mediterranean Dish.

This confit tomato recipe is inspired by the tradition of preserving summer’s bounty. Cooking little tomatoes whole, submerged in extra virgin olive oil with garlic and herbs, brings out their deepest flavor. 

As the tomatoes cook, they soften, their skins wrinkle, and they become beautifully concentrated. Each one a little burst of savory-sweet intensity, while the resulting infused oil is liquid gold: perfect for drizzling over grilled vegetables, dunking crusty bread, spooning over yogurt or labneh, and layering on sandwiches.

A side benefit to preparing tomatoes this way is that, once submerged in oil and refrigerated, they keep well for 1 week. That said, stash a jar in the fridge and you’ll find endless ways to use it. It’s the flavor of summer, captured and ready whenever you are.

What is Confit?

While this recipe might at first sound similar to other roasted tomato recipes, like these oven-roasted cherry tomatoes, confit is a specific method with a distinct purpose. 

The word confit comes from the French confire, meaning “to preserve.” In this case, it refers to cooking whole cherry tomatoes slowly, at a low temperature, nearly submerged in olive oil. 

This gentle method not only concentrates the flavor of the tomatoes, but also preserves their soft, silky texture and infuses the oil with tomato essence and those of garlic and herbs. The oil itself becomes just as delicious as the tomatoes! 

What is in Tomato Confit?

With just a few humble ingredients and a little time in the oven, you’ll end up with something deeply flavorful, endlessly versatile, and honestly, kind of magical. Here’s everything you’ll need to make this easy cherry tomato confit. 

• Cherry Tomatoes: Use the ripest, sweetest cherry or grape tomatoes you can find. Their natural flavor concentrates as they roast, resulting in a rich flavor and an almost jammy texture. Have more to use up? Try this recipe for Skillet Chicken Thighs with Cherry Tomato Sauce and Za’atar.
• Extra Virgin Olive Oil: A generous pour of high-quality olive oil is essential here. It surrounds the tomatoes with gentle warmth and becomes infused with the flavors of tomato, garlic, and herbs, and once the tomatoes are gone, you can use any remaining oil in salad dressings, dips, or to drizzle over finished dishes.
• Garlic: Whole cloves slowly mellow in the oil, adding a soft, fragrant depth without overpowering the dish. Love garlic? Add more.
• Fresh herbs: Sprigs of thyme or rosemary infuse the confit with earthy, aromatic notes. You can also try it with other woody herbs, including oregano, marjoram, or even a few bay leaves.
• Salt: Just a bit to enhance the natural sweetness of the tomatoes and bring all the flavors into balance.

How to Make Tomato Confit?

This tomato confit recipe couldn’t be easier to make. It’s a mostly hands-off recipe that lets the oven do all the work. Just layer everything in a baking dish, slow-roast until the tomatoes are soft and jammy, and enjoy the sweet, savory payoff. Here’s how to make it:

• Get ready. Preheat oven to 250°F (120°C). Place 2 pints (about 600g) cherry or grape tomatoes in a medium baking dish or oven-safe skillet in a single layer. Tuck 6 peeled and lightly smashed garlic cloves and 4 to 5 sprigs of fresh thyme or rosemary among them. Pour in 1 cup (240ml) extra virgin olive oil until the tomatoes are mostly submerged. Sprinkle with 1 teaspoon kosher salt.
• Roast the tomatoes. Roast, uncovered, until tomatoes are wrinkled and completely tender but not falling apart, about 2 hours.
• Cool and store. Transfer tomatoes and oil to a clean, sterilized jar or airtight container. Store in the fridge for up to 1 week, making sure tomatoes remain covered in oil to prevent bacterial growth. You can also freeze them for up to 3 months.

What to Serve with Tomato Confit

There are so many ways to enjoy this tomato confit. Once you have a jar in your fridge, you’ll start putting it on everything. Here are some of my favorite ways to use it:

• Use as a topping: Add to grain bowls for a pop of brightness and depth of flavor. Spoon over ricotta toast, whipped feta, or a dish of homemade labneh with pita chips for a quick and satisfying snack. 
• Add to pasta: Toss both the tomatoes and the tomato-infused olive oil with your favorite pasta, whether homemade or store-bought, and finish with a sprinkle of parmesan—so easy, so flavorful.
• Make it a side: Serve tomato confit alongside grilled meats or fish to balance rich, smoky flavors. It’s perfect with grilled chicken, grilled trout, or lamb chops.
• Pair with cheese: Sweet and tangy tomato confit is a delightful pairing with creamy cheeses like burrata, fresh mozzarella, or fresh chevre. Use them together as part of a beautiful summer mezze platter or charcuterie board. You could even replace the blistered tomatoes in this grilled halloumi recipe with tomato confit.
• Make salad dressing: Once the tomatoes are gone, use any remaining oil to add extra umami flavor to your favorite salad dressing recipes. 

More Cherry Tomato Recipes

Salads

Easy Cherry Tomato Salad

Entree

Shrimp Pesto Pasta with Cherry Tomatoes and Spinach

Salads

Burrata Salad with Cherry Tomatoes and Prosciutto

Salads

Caprese Pasta Salad

Browse all Mediterranean recipes. 

Visit Our Shop.

Print

Tomato Confit

Silky, jammy, and deeply flavorful, tomato confit is wonderful for spooning over ricotta toast, tossing with pasta, or adding a burst of sunshine to any dish.

Course Appetizer, Condiment

Cuisine American/Mediterranean, French

Diet Gluten Free, Low Lactose, Vegan, Vegetarian

Prep Time 10 minutes minutes

Cook Time 2 hours hours

Total Time 2 hours hours 10 minutes minutes

Servings 8 (about 3 cups)

Calories 263.8kcal

Author Bella Karragiannidis

Ingredients

• 2 pints cherry or grape tomatoes
• 6 garlic cloves, peeled and lightly smashed
• 4 sprigs fresh thyme or rosemary
• 1 cup extra virgin olive oil or more as needed
• 1 teaspoon kosher salt

Instructions

• Get ready. Preheat oven to 250°F (120°C). Place cherry tomatoes in a medium baking dish or oven-safe skillet in a single layer. Tuck garlic cloves and herb sprigs among the tomatoes. Pour in olive oil until the tomatoes are mostly submerged. Sprinkle with salt.
• Confit the tomatoes. Roast, uncovered, until tomatoes are wrinkled and completely tender but not falling apart, about 2 hours.
• Cool and store. Transfer tomatoes and oil to a clean, sterilized jar or airtight container. Store in the fridge for up to 1 week or the freezer for up to 3 months, making sure tomatoes remain covered in oil to reduce the risk of bacterial growth.

Notes

• Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil used in this recipe.
• Can you use larger tomatoes? You can use this same method to confit larger tomatoes as well, though you will need proportionally more oil to submerge them. Larger tomatoes have a higher moisture content, relative to their surface area, so you may find you need to halve or quarter them and roast them for longer (3 or 4 hours) to achieve similar texture results. 
  
• Storing herbs and tomatoes in oil runs a low, but possible risk of botulism. Do not use the tomatoes past the 1-week due date. Always keep the tomatoes submerged in the oil and never store them on the counter. Always in the refrigerator. You can also store them in the freezer for up to 3 months. 

Nutrition

Calories: 263.8kcal | Carbohydrates: 5.5g | Protein: 1.2g | Fat: 27.3g | Saturated Fat: 3.8g | Polyunsaturated Fat: 2.9g | Monounsaturated Fat: 19.7g | Sodium: 297.6mg | Potassium: 292.8mg | Fiber: 1.5g | Sugar: 3.1g | Vitamin A: 1009.3IU | Vitamin C: 17.7mg | Calcium: 18.4mg | Iron: 0.6mg

Bundle and Save!

Four of our best-selling signature olive oils, perfect for everyday use.

Buy Now

The post Capture the Flavor of Summer with Tomato Confit appeared first on The Mediterranean Dish.

There’s something magical that happens when carrots hit the grill. Their natural sweetness intensifies, they soften to crisp-tender, and the edges char to a pleasant smokiness. With a bold drizzle of green chile-herb sauce and a creamy swoosh of labneh underneath? You’ve got a beautiful side dish that steals the show. 

I first tried grilling carrots when hosting houseguests for a meal of chicken spiedini, and I worried we didn’t have enough food. But we did have a massive bag of carrots in the fridge! I halved them lengthwise and tossed them with a little oil and some spices. Once they had nice grill marks, I piled them onto a plate with a couple of things I already had in the fridge: creamy labneh and some jalapeño zhoug. The result was sweet and smoky, creamy and spicy; a great summer side dish! 

Serve them with grilled chicken or lamb, or pile them onto a platter for a summery vegetarian centerpiece. Bonus: The leftovers add great smoky-sweet flavor to a salad or a grain bowl.

What’s in Grilled Carrots?

This carrot recipe is packed with flavor thanks to just a few spice cabinet staples, and a couple of optional upgrades that really take it over the top. Here’s everything you’ll need:

• Carrots: Grilling lightly chars the natural sugars in carrots, giving them a deep, caramelized flavor and smokiness. The first time I cooked this I only had carrots that were more than an inch thick and ended up quartering them, which worked fine. If you’ve got skinny carrots, feel free to grill them whole or halve them. One way or another, you want all the pieces to be about the same width so they cook evenly. 
• Extra virgin olive oil helps the carrots brown as they cook on the grill, and it acts as the glue to help the seasonings stick! 
• Garlic powder adds depth and savory flavor without the risk of burning. Feel free to substitute fresh minced garlic, if you prefer. The finer the pieces, the better chance they have of clinging to the carrots and not falling off.
• Ground coriander: Earthy and slightly citrusy, it pairs perfectly with the sweetness of the carrots.
• Ground cumin: A warm, smoky spice that works well with the grilled flavor and the zhoug.
• Kosher salt and black pepper: Essential for bringing out the natural flavor of the carrots and enhancing the spices.
• Labneh (optional): Thick, tangy, and creamy, labneh makes a plush bed for the carrots. If you can’t find it, it’s easy to make it yourself.
• Zhoug (optional) gives this dish a vibrant green chili kick. Feel free to substitute chermoula, which is less spicy. Carrot top pesto would also make a perfect drizzle!
• Chopped roasted pistachios are optional, but they add crunch and a buttery nuttiness. Feel free to use already roasted, salted ones from the snack aisle. 

How to Cook Carrots on the Grill

This easy dish is one of those recipes that looks impressive but it’s simple to put together. If you have a grill basket, you might find you appreciate using it for this recipe, especially if you’re working with skinny, whole carrots that are prone to rolling through the grates of your grill! With or without it, here’s how to make these grilled carrots: 

• Preheat the grill. Heat your gas grill or grill pan to medium-high (about 400°F), and brush the grates clean. If using a charcoal grill, bank the coals to one half of the grill so you have zones for direct and indirect cooking. 
• Season the carrots. Peel 1 1/2 pounds carrots, and halve or quarter them if they’re thick. On a rimmed baking sheet, toss carrots with 2 tablespoons extra virgin olive oil, 1/2 teaspoon garlic powder, 1/2 teaspoon ground coriander, 1/2 teaspoon ground cumin, and a generous pinch each of kosher salt and black pepper.
• Grill the carrots. Arrange the carrots cut side down directly on the hot grill grates, then close the lid and cook for 8 to 10 minutes, checking often, until nicely marked. Flip and grill for another 8 to 10 minutes, until tender and lightly charred in spots. If the carrots are browning too much, transfer them to indirect heat. Remove carrots from the grill. 
• Finish and serve. Spread 1 cup labneh on the base of the platter and arrange the grilled carrots on top. Drizzle with zhoug and garnish with roasted pistachios, if you like.

What to Serve with Grilled Carrots

I love serving these carrots as a side for any grilled meat, especially chicken or lamb. I think the yogurt flavor of the sauces would make them especially delicious alongside grilled chicken kofte or grilled whole chicken. Smoky, minty grilled lamb chops would be such a good match with the flavor of the zhoug and the sweet carrots. 

Making a vegetarian grilled feast? Pair these carrots with some other colorful salads made with grilled vegetables. I love our grilled zucchini salad with herbs or grilled eggplant salad with za’atar pita chips. While you watch the grill you can cook some falafel in the air fryer to round out the colorful spread. 

More Delicious Carrot Recipes

Salads

Carrot Salad with Pistachios, Dates, and Tahini Dressing

Dips and Condiments

Roasted Carrot Hummus with Spicy Harissa

Sides and Small Plates

Roasted Rainbow Carrots with Dukkah, Garlicky Yogurt and Mint

Sides and Small Plates

Roasted Carrots with Sumac and Lemon Zest

Browse all Mediterranean recipes. 

Visit Our Shop.

Print

Grilled Carrots with Labneh and Zhoug

Smoky, sweet, and spiced, these grilled carrots with creamy labneh and a vibrant drizzle of zhoug make for an unexpected summer side that’s an easy addition to any meal cooked on the grill. 

Course Side, Side Dish

Cuisine American/Mediterranean, Middle Eastern/Vegetarian

Diet Gluten Free, Vegetarian

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 4

Calories 165kcal

Author Emily Teel

Ingredients

• 1 1/2 pounds carrots, peeled and halved lengthwise (or quartered if thick)
• 2 tablespoons extra virgin olive oil
• 1/2 teaspoon garlic powder
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• Kosher salt and black pepper
• 1 cup Labneh (optional)
• Zhoug sauce (optional)
• Chopped roasted pistachios (optional)

Instructions

• Preheat the grill. Heat your gas grill or grill pan to medium-high (about 400°F), and brush the grates clean. If using a charcoal grill, bank the coals to one half of the grill so you have zones for direct and indirect cooking.
• Season the carrots. On a rimmed baking sheet, toss the carrots with olive oil, garlic, coriander, cumin, and a generous pinch each of kosher salt and black pepper.
• Grill the carrots. Arrange the carrots cut side down directly on the hot grill grates. Close the lid and cook for 8 to 10 minutes, checking often, until nicely marked. Flip and grill for another 8 to 10 minutes, until tender and lightly charred in spots. If the carrots are browning too much, transfer them to indirect heat. Remove carrots from grill.
• Finish and serve. Spread labneh on the base of the platter and arrange the grilled carrots on top. Drizzle with zhoug and garnish with roasted pistachios, if you like.

Notes

• Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil, cumin, and coriander used in this recipe.

Nutrition

Calories: 165kcal | Carbohydrates: 18.6g | Protein: 6.9g | Fat: 7.7g | Saturated Fat: 1.1g | Polyunsaturated Fat: 0.9g | Monounsaturated Fat: 5.2g | Trans Fat: 0.003g | Cholesterol: 2.5mg | Sodium: 281.6mg | Potassium: 627mg | Fiber: 4.9g | Sugar: 9.7g | Vitamin A: 28421.6IU | Vitamin C: 10.1mg | Calcium: 116.2mg | Iron: 0.8mg

Build Your Own Spice Bundle

Stock your spice cabinet with the vibrant flavors of the Mediterranean! The more you buy, the more you save! Buy 4 or more spices and save 5%. Buy 8 or more spices and save 8%!

Buy now

The post Grilled Carrots with Labneh and Zhoug appeared first on The Mediterranean Dish.