Grilled Zucchini Mezze

Add olives, roasted red peppers, garlic, 1 tbsp olive oil, and a pinch of salt and pepper to a medium bowl. Whisk to combine and set aside.

Add zucchini and a pinch of salt and pepper to a medium bowl, and toss. Let sit for 5 minutes to draw out water. Pat zucchini dry, add 1 tbsp olive oil and a pinch of pepper, and toss. If grilling: Using tongs, transfer zucchini to a hot grill and cook until browned and tender, 3 to 4 minutes per side. If broiling: Set broiler to high. Add zucchini to a foil-lined baking sheet and broil until golden brown, 4 to 6 minutes. Transfer zucchini to the olive marinade and gently stir to coat the zucchini. TIPS: We will use the broiler again in a later step. Set aside the baking sheet (no need to wash) for use in making the entrée.

Brush or drizzle the flatbreads with 1 tbsp olive oil. If grilling: Transfer flatbreads to a grill and cook until grill marks appear, 3 to 4 minutes per side. Remove from the grill, sprinkle with salt and just half of the za’atar seasoning, and cut into 6 pieces. If broiling: Place flatbreads directly on the top rack of the oven and toast until golden brown but still pliable, 1 to 2 minutes.

Transfer the cream cheese and pickled cauliflower to individual serving bowls. Sprinkle remaining za’atar seasoning on the cashew cheese. Transfer the grilled zucchini mezze to a serving platter and serve with cashew cheese, pickled cauliflower, and za’atar flatbreads.