Grilled Vegetable Meze Plate

Photo: Annabelle Breakey; Styling: Kevin Crafts

Grilled Vegetable Meze Plate

Yield: Serves 4
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 366
  • Calories from fat: 61%
  • Protein: 9.3g
  • Fat: 26g
  • Saturated fat: 3.3g
  • Carbohydrate: 30g
  • Fiber: 8.9g
  • Sodium: 928mg
  • Cholesterol: 0.0mg


  • 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


  1. 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. 2. Grill vegetables, turning once, until softened and grill marks appear, about 10 minutes.
  3. 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.
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