Vegetarian Gluten Free Mediterranean Mezze Platter

Total time1 hr 20 min

Prep time35 min

Cook time45 min

Vegetarian Gluten Free Mediterranean Mezze Platter

This platter is a full spread of smoky, garlicky flavor built entirely from plants, which makes it a natural fit for a vegetarian table. Roasted eggplant gets whipped into a chunky baba ganoush, while creamy hummus and skillet-crisped chickpeas bring smoky paprika and a hit of cumin to every bite. A bright cucumber-tomato salad with lemon and parsley adds crunch and freshness, and olives marinated with thyme and red pepper flakes round out the board with briny depth. Everything comes together on one platter for easy sharing, whether you're hosting a spread or just want a satisfying, veggie-forward lunch. It's an easy, crowd-pleasing option that fits right into a vegetarian menu without any fuss.

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Ingredients

6 servings

For the baba ganoush

2 medium eggplants (about 2 lb total)
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3 tbsp olive oil, divided
2 tbsp tahini
2 tbsp fresh lemon juice
1 clove garlic, minced
½ tsp ground cumin
salt and pepper, to taste

For the hummus

1 can (15 oz) chickpeas, drained and rinsed
3 tbsp tahini
3 tbsp fresh lemon juice
1 clove garlic, minced
3 tbsp olive oil, plus more for drizzling
¼ tsp ground cumin
2–4 tbsp ice water
salt, to taste

For the spiced chickpeas

1 can (15 oz) chickpeas, drained and rinsed
2 tbsp olive oil
1 tsp smoked paprika
½ tsp ground cumin
¼ tsp cayenne pepper
salt, to taste

For the cucumber-tomato salad

2 medium tomatoes, diced
1 english cucumber, diced
¼ red onion, finely diced
¼ cup fresh flat-leaf parsley, roughly chopped
2 tbsp olive oil
1 tbsp fresh lemon juice
salt and pepper, to taste

For the marinated olives

1 cup mixed olives
2 tbsp olive oil
1 tsp fresh thyme leaves
½ tsp red pepper flakes
1 strip lemon zest (about 2 inches)

For serving

gluten free pita or gluten free crackers, for serving
1 tbsp fresh flat-leaf parsley, chopped (optional)
¼ tsp smoked paprika, for garnish (optional)

Instructions

1
Preheat the oven to 425°F (220°C). Pierce each eggplant several times with a fork, then place them directly on a baking sheet. Roast for 40–45 minutes, turning once halfway through, until the skin is charred and collapsed and the flesh feels completely soft when pressed.
2
While the eggplants roast, make the hummus. Combine the chickpeas, tahini, lemon juice, garlic, olive oil, and cumin in a food processor. Process for 1 minute, then, with the machine running, drizzle in ice water 1 tablespoon at a time until the hummus is smooth and creamy, about 3–4 minutes total. Season with salt, then transfer to a serving bowl and drizzle with a little extra olive oil.

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