su-Grilled Vegetable Meze Plate
Photo: Annabelle Breakey; Styling: Kevin Crafts
Yields Serves 4
AuthorJoel Hash, San Francisco,
Grilled Vegetable Meze Plate

How to Make It

Step 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.

Step 2
2

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

Step 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.

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

Directions

Step 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.

Step 2
2

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

Step 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.

Grilled Vegetable Meze Plate