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Mediterranean Grazing Platter

Servings 6 people

Ingredients

Marinated Feta

  • 1 block feta broken into roughly bite-sized pieces
  • 1/4 cup sundried tomatoes chopped
  • 2 tbsp fresh parsley chopped
  • 1 tbsp dried oregano
  • 2 cloves garlic thinly sliced
  • freshly ground pepper to taste
  • 1/4 cup olive oil

Herby Chickpea Salad

  • 1 can chickpeas drained and rinsed
  • 1/2 cup feta crumbled
  • 1/2 cup fresh parsley chopped
  • 1/4 cup fresh mint chopped
  • 2 tbsp dried oregano
  • 3 cloves garlic minced
  • 1 red bell pepper chopped
  • 1 cucumber chopped
  • 2 tomatoes chopped
  • juice of one lemon
  • 2 tbsp olive oil
  • salt and pepper to taste

Shawarma Cauliflower

  • 1 head cauliflower stalk removed
  • 3/4 tsp ground ginger
  • 1/4 tsp paprika
  • 1/2 tsp tumeric
  • 1 tsp cumin
  • 1 tsp ground cinnamon
  • 1 tsp dried oregano
  • 1 tsp salt
  • 1 tsp pepper
  • 2 cloves garlic minced
  • juice of one lemon
  • 1 tbsp honey
  • 2 tbsp olive oil

Roasted Red Pepper Muhammara

  • 1 jar roasted red peppers drained
  • 1 bunch fresh basil stems removed
  • 1/2 cup roasted almonds or walnuts
  • 1/2 cup oil-packed sundried tomatoes
  • 2 cloves garlic peeled
  • salt and pepper to taste

Baked Root Veggie Fries

  • 2 russet potatoes cut into 1/2 inch thick matchsticks
  • 2 sweet potatoes cut into 1/2 inch thick matchsticks
  • 2 Japanese sweet potatoes cut into 1/2 inch thick matchsticks
  • 3 tbsp olive oil
  • 1 tsp smoked paprika
  • 2 tsp garlic powder
  • 1 tbsp dried oregano
  • salt to taste

Balsamic-Glazed Veggies

  • 1 eggplant chopped
  • 3 zucchini chopped
  • 1/4 cup balsamic vinegar
  • 2 tsp honey
  • 2 tbsp olive oil
  • 2 cloves garlic thinly sliced
  • salt and pepper

Additional Platter Components

  • 1 bag pita chips
  • 18 turkey or chicken meatballs frozen or homemade
  • 6 pieces naan
  • 2 cups couscous cooked
  • 1 container hummus store-bought or homemade

Instructions

Marinated Feta

  1. Combine all ingredients in a bowl. Mix well. Store in an airtight container (including the excess oil).

Herby Chickpea Salad

  1. Combine all ingredients in a large bowl. Mix well and season with salt and pepper.

Shawarma Cauliflower

  1. Preheat oven to 400 degrees.

  2. Combine all spices in a small bowl. Set aside.

  3. Combine lemon juice, honey, and olive oil in a separate small bowl. Set aside.

  4. Put cauliflower florets in a large bowl and toss first with the lemon juice mixture, then add the seasoning.

  5. Transfer cauliflower to a parchment-lined baking sheet and bake for 35 minutes, stirring occasionally.

Roasted Red Pepper Muhammara

  1. Combine all ingredients in a food processor and pulse until smooth.

Baked Root Veggie Fries

  1. Preheat oven to 425 degrees.

  2. On a parchment-lined baking sheet, toss potatoes with olive oil, paprika, garlic powder, and oregano.

  3. Bake for 40 minutes, stirring occasionally, until golden.

  4. Remove from oven and immediately season with salt. Stir well and serve.

Balsamic-Glazed Veggies

  1. Preheat oven to 400 degrees

  2. In a small bowl, combine balsamic vinegar, honey, olive oil, garlic, and salt and pepper.

  3. Arrange the zucchini and eggplant on a parchment-lined baking sheet and toss with balsamic mixture.

  4. Bake for 30-35 minutes until veggies are tender.

For the platter

  1. Arrange pita chips, feta, chickpea salad, hummus, cauliflower, muhammara, meatballs, fries, veggies, and couscous on a platter or several plates. Keep any food that doesn't fit readily available to refill when needed. Set out with warm naan, small plates, and serving spoons.