Ingredients
- Hummus
- Baba ganoush
- Labneh with olive oil and za’atar
- Muhammara
- Fresh pita bread
- Lavash or flatbread
- Dolmas (stuffed grape leaves)
- Mixed olives
- Pickled vegetables
- Fresh vegetables: cucumber slices, cherry tomatoes, bell pepper strips, radishes
- Roasted vegetables: carrots, zucchini, eggplant, bell peppers (seasoned with paprika, cumin, coriander, cinnamon)
- Fresh herbs (parsley, mint) for garnish
Instructions
- Prepare at least three dips, ensuring a balance of creamy, smoky, and tangy flavors (e.g., hummus, baba ganoush, muhammara).
- Wash and slice fresh vegetables for dipping and garnish.
- Roast seasonal vegetables with olive oil and Middle Eastern spices until caramelized.
- Warm pita bread and cut lavash into triangles; bake lavash with olive oil and za’atar if desired.
- Arrange dips in small bowls and space them evenly across a large platter or board.
- Place breads, roasted vegetables, and cooked items (e.g., dolmas) around complementary dips.
- Fill gaps with fresh vegetables, olives, and pickled vegetables for variety and color.
- Garnish dips and platter with fresh herbs, olive oil drizzle, or pomegranate seeds.
- Serve immediately, replenishing bread and vegetables as needed.
Notes
Aim for variety without overcrowding the platter. Arrange for visual appeal and balance of flavors. Keep extra vegetables and bread ready to replenish during serving.
- Prep Time: 40 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: No-Cook & Roasting
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1/8 of platter
- Calories: 300
- Sugar: 5g
- Sodium: 550mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 10mg