Whole Roasted Kohlrabi with Seared Tomatoes, Feta Cheese and Lemon Za’atar Dressing

feta cheese

🥗Healthier: goat cheese

💰Cheaper: ricotta cheese

Goat cheese offers a tangy flavor while being lower in fat.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more affordable and has a neutral flavor.

cherry tomatoes

🥗Healthier: heirloom tomatoes

💰Cheaper: regular tomatoes

Regular tomatoes can be more economical.

za'atar

🥗Healthier: thyme

💰Cheaper: oregano

Oregano is a common herb that can mimic some za'atar flavors.

Preheat a gas grill, turning on half of the burners and leaving the other side off.

Place a few layers of foil on a baking tray and place the kohlrabi on top.

Rub the kohlrabi with olive oil and season with salt and pepper.

Wrap the kohlrabi with the foil and place it on the side of the grill without the fire.

Turn the kohlrabi after approximately 45 minutes and open up the foil.

Cover the grill lid and cook for another 45 minutes to 1 hour longer, until the exterior is charred and the interior is tender when pierced with a skewer.

If the kohlrabi is getting too smoky, finish cooking in a hot oven.

Let the kohlrabi cool slightly and then peel it.

Heat a sauté pan over high heat and add olive oil and tomatoes.

Sauté the tomatoes until they are slightly charred and just starting to wilt, seasoning with salt and pepper.

Cut the kohlrabi into eighths, cutting almost all the way through but leaving it together at the bottom.

Place the kohlrabi on a platter and sprinkle with maldon salt.

Arrange the tomatoes and herbs around the platter.

Drizzle the Hellman's Lemon Za’atar Dressing over the kohlrabi and tomatoes.

Sprinkle with feta cheese and za'atar.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens