Ingredients
Scale
2 Medium Lemons
1 lb Mixed Olives, such as Cerignola, Castelvetrano, and Picholine
1 TBS Zoltan’s Za’atar
2 TBS Lemon Olive Oil
1/4 tsp Red Pepper Flakes
Freshly Ground Black Pepper, to taste
Instructions
- Preheat the oven to 425°F [220°C].
- Slice 1 ½ of lemons into ¼” rounds. Reserve last ½ lemon.
- In a small bowl add all remaining ingredients and the lemon slices. Toss until well coated.
- Roast, tossing occasionally, until the lemons start to caramelize, and the mixture is very fragrant, 10 to 15 minutes.
- Squeeze the remaining quarter of the lemon over the mixture and use a wooden spoon to gently scrape up any caramelized bits. Serve warm with humus, ricotta and honey, and fresh warm pita wedges.