Eight varieties of summer vegetables are grilled until smoky and tender and served alongside a creamy dip made from grilled avocado, yogurt, and roasted garlic with za'atar-seasoned grilled pita on the side. This colorful, shareable platter celebrates the peak of summer produce and gives guests a healthy, satisfying option at the center of any patio party spread.

Asparagus and cremini mushrooms roasted until caramelized and finished with a homemade chile-lemon salt. A simple side dish elevated with a bright, spicy kick.

Toasted crostini topped with creamy goat cheese and roasted asparagus spears. A simple, elegant appetizer for drop-in guests.