Weeknight Hummus Bowl

Preheat oven to 425°F. Toss together eggplant, bell pepper, zucchini, oil, za’atar, and 1/2 teaspoon of the salt on a large rimmed baking sheet until evenly coated; spread in even layer. Bake in preheated oven until vegetables are fork tender and slightly charred, about 25 minutes, stirring halfway through, and adding tomatoes the last 10 minutes of baking.

Meanwhile, add water to a medium saucepan, filling two-thirds full; bring to a boil over high. Gently add eggs (water should cover eggs by about 1/2 inch); cook 6 minutes. (The yolk will not be quite set at 6 minutes. For hard-cooked yolks, cook 8 to 10 minutes.) While eggs cook, prepare an ice water bath in a medium bowl. Using a slotted spoon, transfer eggs to ice water bath, and let stand 1 minute. Remove eggs, and carefully peel; cut in half lengthwise, and set aside.

Place cucumber and remaining 1 teaspoon salt in a large zip-top bag. Using the back of a wooden spoon or rolling pin, gently hit cucumbers until lightly smashed and bruised. Add red onion and vinegar; gently massage to combine. Stir in herbs just before serving. 

Divide hummus evenly among 4 bowls; top each with about 1 cup roasted vegetables, 1/2 cup cucumber mixture, and 2 egg halves, and sprinkle with sumac.