Steps:
- 1 eggplant (14oz/404 g), sliced lengthwise to ½-inch thick slices Salt 6 baby bell peppers, whole (or 3 large bell peppers, cored and cut into wide strips) 3 yellow squash, halved lengthwise 1 lb asparagus 1 tsp Za'atar 1 tsp Sumac Handful fresh parsley, chopped Handful fresh basil, chopped Handful crumbled feta cheese (optional) For Dressing 3 tbsp extra virgin olive oil Juice of ½ large lemon Small pinch kosher salt ½ tsp Black pepper
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