Grilled Vegetable Meze Plate

Photo: Annabelle Breakey; Styling: Kevin Crafts

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

Step 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

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

Step 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.

Nutrition Facts

Amount Per Serving
Calories 366Calories from Fat 61

% Daily Value *
Total Fat 26g40%

Saturated Fat 3.3g17%
Cholesterol 0.0mg0%
Sodium 928mg39%
Total Carbohydrate 30g10%

Dietary Fiber 8.9g36%
Protein 9.3g19%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Grilled Vegetable Meze Plate