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Grilled Vegetable Meze Plate

Photo: Annabelle Breakey; Styling: Kevin Crafts
Yield Serves 4
Grilled Vegetable Meze Plate

Ingredients

  • 1/4 cup extra-virgin olive oil, divided
  • 1 tablespoon minced garlic
  • Juice of 1 lemon, divided
  • 1/2 teaspoon kosher salt
  • About 1 1/2 lbs. green zucchini, thinly sliced lengthwise
  • About 1 lb. yellow zucchini, thinly sliced lengthwise
  • 2 red bell peppers (8 oz. each), quartered and seeded
  • 1 large red onion, cut into 8 wedges
  • 2 tablespoons chopped fresh oregano leaves
  • 8 ounces hummus
  • 1 cup mixed olives
  • Pita wedges or chips

Nutrition Information

  • calories 366
  • caloriesfromfat 61 %
  • protein 9.3 g
  • fat 26 g
  • satfat 3.3 g
  • carbohydrate 30 g
  • fiber 8.9 g
  • sodium 928 mg
  • cholesterol 0.0 mg

How to Make It

  1. Heat grill to high (450° to 550°). Mix 2 tbsp. oil, the garlic, half the lemon juice, and the salt in a large bowl. Add vegetables and toss to coat.

  2. Grill vegetables, turning once, until softened and grill marks appear, about 10 minutes.

  3. Divide vegetables among 4 plates. Drizzle with remaining 2 tbsp. oil and the rest of lemon juice. Sprinkle with oregano. Serve with hummus, olives, and pita.