Grilled Vegetable Meze Plate

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

Worthy of a special occasion

Yield:

Serves 4

Recipe from

Sunset

Nutritional 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

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

Preparation

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.

Note:

Joel Hash, San Francisco,

June 2011
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