Name: Mediterranean Mezze Platter
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Mediterranean
Ingredients: 2 pieces baby eggplants, sliced lengthwise (about 1/2" in width); Salt; Olive oil (for drizzling); 10 oz Traditional Creamy Hummus (or quality store-bought alternative); 10 oz Homemade Roasted Red Pepper Hummus (or quality store-bought alternative); 1/2 piece bell pepper, any color (cored); Homemade Greek Tzatziki (or quality store-bought tzatziki); 6 pieces Campari tomatoes, quartered; 6 pieces Persian (baby) cucumbers, sliced into spears; Pitted Kalamata olives; 1 15-oz can good quality marinated artichoke hearts; 6 oz Greek feta cheese, cubed (not crumbled); 6 oz baby mozzarella cheese balls; 3 oz turkey slices di parma; 6 pieces California fresh figs, halved (or seedless grapes); 1 tsp sumac; Pita bread (or rustic European bread for serving)

Description

Indulge in the vibrant flavors of the Mediterranean with this delightful Mezze Platter. Perfect for gatherings, this colorful spread features an array of fresh dips, crisp veggies, and savory bites that are sure to impress your guests. The combination of creamy hummus, roasted eggplants, tangy tzatziki, and refreshing vegetables creates a harmonious mix of tastes and textures that invites sharing and conversation. With its easy preparation and make-ahead convenience, this platter can elevate any occasion—from a casual weeknight dinner to a festive celebration. Get ready to create a memorable dining experience that highlights the best of Mediterranean cuisine while ensuring everyone enjoys wholesome ingredients.

Ingredients

Scale

2 pieces baby eggplants, sliced lengthwise (about 1/2" in width)
Salt
Olive oil (for drizzling)
10 oz Traditional Creamy Hummus (or quality store-bought alternative)
10 oz Homemade Roasted Red Pepper Hummus (or quality store-bought alternative)
1/2 piece bell pepper, any color (cored)
Homemade Greek Tzatziki (or quality store-bought tzatziki)
6 pieces Campari tomatoes, quartered
6 pieces Persian (baby) cucumbers, sliced into spears
Pitted Kalamata olives
1 15-oz can good quality marinated artichoke hearts
6 oz Greek feta cheese, cubed (not crumbled)
6 oz baby mozzarella cheese balls
3 oz turkey slices di parma
6 pieces California fresh figs, halved (or seedless grapes)
1 tsp sumac
Pita bread (or rustic European bread for serving)

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Instructions

Prepare the eggplants by slicing them lengthwise, sprinkling with salt, and letting them sit for 10 minutes.
Preheat your oven to 400°F (200°C). Drizzle olive oil over the eggplant slices and roast until golden brown (about 15 minutes).
While the eggplants roast, place your hummus varieties and tzatziki into small serving bowls.
Once ready, arrange the dips on a large serving platter alongside quartered tomatoes, cucumber spears, olives, artichokes, figs, or grapes.
Scatter cubed feta cheese, mozzarella balls, and turkey slices among the fresh ingredients.
Serve with warm pita bread for dipping.

Nutrition

Serving Size: 1/8 platter (approx. 250g)
Calories: 320
Sugar: 5g
Sodium: 650mg
Fat: 18g
Saturated Fat: 5g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 8g
Protein: 12g
Cholesterol: 30mg