Description
A colorful Mediterranean platter with roasted vegetables, crusty bread, and creamy dips, perfect for sharing.
Ingredients
- 1 rustic baguette or sourdough loaf, sliced
- 1 zucchini, sliced
- 1 eggplant, cubed
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 red onion, cut into wedges
- 1 cup cherry tomatoes
- 3 tablespoons olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon chili flakes (optional)
- 1/2 cup hummus or whipped feta
- 1/4 cup olives
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons fresh basil, chopped
Instructions
- Preheat oven to 200°C (400°F).
- Toss zucchini, eggplant, peppers, onion, and tomatoes with olive oil and seasonings.
- Spread vegetables on a baking sheet in a single layer.
- Roast for 20–25 minutes, stirring halfway through.
- Slice and toast the bread until lightly crisp.
- Arrange bread and dip on a serving board.
- Add roasted vegetables and olives around the board.
- Sprinkle with fresh herbs and serve warm.
Notes
- Avoid overcrowding vegetables to ensure proper roasting.
- Use hummus for a vegan option.
- Add mushrooms or carrots for variety.
- Best served warm or at room temperature.
- Store vegetables separately from bread for freshness.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 portion
- Calories: 410 kcal
- Sugar: 8 g
- Sodium: 500 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 7 g
- Protein: 10 g
- Cholesterol: 10 mg
