Description
This vibrant platter is an ideal choice for a variety of occasions, from lively gatherings with friends to simple, relaxing evenings.
Ingredients
Scale
- 1 cup roasted eggplant cubes
- ½ cup marinated artichoke hearts
- 1 cup halved cherry tomatoes
- ½ cup crumbled feta cheese
- ½ cup hummus
- ½ cup tzatziki sauce
- 1 cup roasted zucchini slices
- ½ cup Kalamata olives
- 1 cup roasted red bell peppers
- Warm pita bread, sliced into wedges
- Fresh herbs (mint, parsley, or basil), for garnish
Instructions
- Start by preheating your oven to 400°F (200°C). In a mixing bowl, toss the zucchini, eggplant, and red peppers with olive oil, a pinch of salt, and cracked black pepper. Spread them evenly on a baking sheet. Place the sheet in the oven for about 20–25 minutes.
- Once your vegetables have transformed into oven-kissed delights, remove them from the oven and let them cool slightly. On a large serving board or platter, artfully group the roasted vegetables.
- Surround the roasted veggies with fresh elements. Arrange halved cherry tomatoes, Kalamata olives, and marinated artichoke hearts around the board.
- Scatter crumbled feta cheese across the surface of the board. Spoon the hummus and tzatziki into small serving bowls.
- Place warm pita wedges strategically around the ingredients. Sprinkle freshly chopped herbs over everything and serve immediately.
Notes
Make sure your veggies are cut into uniform sizes to ensure even cooking. If the dips are store-bought, consider adding a squeeze of lemon for enhanced freshness.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
Nutrition
- Calories: 250 kcal
- Sodium: 500 mg
- Protein: 8 g