EVEN WITH his eighth restaurant set to open in a couple months, Meherwan Irani finds time to host dinner parties. “We have a new patio we put in during the pandemic,” he said. “I love to entertain. I love to grill.”
Often, Mr. Irani starts guests off with a mezze platter. His second Slow Food Fast recipe is a version of that, simple enough to put together any night of the week, satisfying enough to serve as the main event. Grapes and onions roasted with rosemary and butter bring a complex, concentrated sweetness to yellow squash, zucchini, peppers and tomatoes charred on the grill. The flourish: a plump ball of creamy burrata cheese. “You can also swap in strained yogurt,” Mr. Irani said. A dusting of za’atar cuts through the richness with a nice bright tang.
Scooped up with grilled naan, each bite provides a new mix of flavors. “There’s spice, cream, sweet and savory,” Mr. Irani said. Sounds like a party.
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—Kitty Greenwald is a chef, food writer and the co-author of ‘Slow Fires’ (Clarkson Potter)
