Try the roasted fava beans with tomatoes, olive oil and garlic. Sauteed baby okra with onions and tomatoes is delicious, and would be entirely delectable with a good squeeze of lemon juice (or more of those thin lemon slices scattered atop). Grilled asparagus is carefully cooked, though only four spears, and its "lightly smoked red pepper salsa" intriguing but timid. If you liked the baba ghanouj, check out the roasted eggplant/red onion/tomato salad. And you've still got goat cheese bruschetta, tabbouleh, mixed olives, stuffed grape leaves, a sort of strained yogurt cheese with spices and capers, grilled portobello with tahini, roasted sauteed string beans, koshari (the Lebanese version of rice and beans with green lentils, caramelized onions and tomato sauce), a goat cheese and date salad, gazpacho, toasted pita with the Middle Eastern thyme called zatar.
By Eve Zibart
Washington Post