Middle-Eastern Inspired Vegan Mezze Platter
This Middle-Eastern mezze platter brings bold, vibrant flavors and exciting variety that makes it way more interesting than a standard platter. Make the dips and salads ahead, then just arrange everything before guests arrive for an interactive, flavor-packed spread everyone loves.
Ingredients
Instructions
Make your hummus, tzatziki, tabbouleh, and falafels according to the linked recipes, or use good-quality store-bought versions.
Slice eggplants into ½-inch rounds, brush with olive oil, and grill on a barbecue or grill pan until tender and lightly charred. Set aside.
Leave some baby carrots, baby cucumbers, cherry tomatoes, and radishes whole; others halve and quarter. Arrange on a platter or keep in containers until ready to serve.
(optional): Cube the vegan feta and toss with olive oil, red chilli flakes, and fresh or dried herbs (such as oregano, thyme, or parsley). Let it sit while you prepare the other components.
If not already prepared, carefully slice each date open and tuck two almonds inside.
Assemble the platter:
Place the hummus and tzatziki in small serving bowls on your platter or board.Add the tabbouleh to another bowl or spread it on one section of the board.
Arrange the falafels, dolmades, and grilled eggplant on the platter.
Fill in with fresh vegetables, olives, feta, and stuffed dates.
Tuck in pieces of Turkish bread, crackers and flatbread around the edges.
Scatter pomegranate arils over the top.
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Continue Reading at Heartfultable →Chef's Notes
Time-saving: This recipe assumes you’re using a mix of homemade and store-bought items. If making everything from scratch, start the prep of the dips and falafels the day before.
Scaling: This serves 6-8 as part of a larger meal. For a main course, plan on this serving 4 people.
Dolmades: These are easiest to buy. Look for them in jars or tins in the international aisle or deli section. Check the label—most are naturally vegan, but some contain meat.
Time-saving: This recipe assumes you’re using a mix of homemade and store-bought items. If making everything from scratch, start the prep of the dips and falafels the day before.
Scaling: This serves 6-8 as part of a larger meal. For a main course, plan on this serving 4 people.
Dolmades: These are easiest to buy. Look for them in jars or tins in the international aisle or deli section. Check the label—most are naturally vegan, but some contain meat.
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