Za'atar Grilled Vegetable Salad

1 onion, cut into 2 inch pieces

1 red bell pepper, cut into 2 inch pieces

1/2 cup extra virgin olive oil

2 tablespoons Za'atar Seasoning

1 ear of corn, shucked

10 ounces baby spinach

4 radishes, thinly sliced

1 avocado, quartered

4 ounces goat cheese

4 soft or hard boiled eggs

2 teaspoons Dijon mustard

2 tablespoons cider vinegar

Salt and pepper to taste

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1. In a large bowl add the onion, red bell pepper, olive oil and Za'atar seasoning. Toss to coat.

2. Heat a grill pan over high heat. The pan should just be smoking. Cook the onions and peppers for 4 minutes on each side or until charred. Reserve the remaining marinade for salad dressing.

3. Place corn on the hot grill pan, turning as needed. Once cool enough to handle, cut the corn from the cob.

4. In individual bowls or plates, divide the spinach, grilled onions and peppers, corn, radish, avocado, goat cheese and eggs between 4 bowls.

5. Whisk in the mustard and vinegar to the remaining Za'atar marinade. Season with salt and pepper to taste. Drizzle over salad.

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