Vegan Whole30 Mediterranean Mezze Platter

Total time1 hr 25 min

Prep time40 min

Cook time15 min

Vegan Whole30 Mediterranean Mezze Platter

This vibrant spread is built entirely from vegetables, herbs, and good olive oil, which makes it a natural for a plant-based table. Smoky roasted red peppers blend with toasted walnuts, cumin, and smoked paprika into a rich, deeply flavored muhammara that tastes far more indulgent than its simple ingredient list suggests. Riced cauliflower gets tossed with parsley, mint, diced tomato, and green onion for a bright, herby tabbouleh that skips the grains but keeps all the freshness. Warm Kalamata and green olives, gently sizzled with thyme, rosemary, and lemon zest, add a savory, briny contrast to the crisp cucumber, carrot, and endive scoops fanned around the platter. Every component here comes from produce, olives, nuts, and olive oil, so it's an easy, satisfying option for a vegan spread that still feels generous and colorful. Serve it all together for a shareable centerpiece that covers smoky, herby, and briny in every bite.

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Ingredients

6 servings

For the muhammara

2 large red bell peppers
Fresh Red Bell Pepper Organic Red Bell Peppers Sourced For Good Red Bell Peppers PRODUCE Organic Red Bell Peppers Sourced For Good Organic Red Bell Peppers
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¾ cup raw walnuts
2 tbsp extra-virgin olive oil
1 tbsp red wine vinegar
1 tsp ground cumin
½ tsp smoked paprika
¼ tsp cayenne pepper
½ tsp salt

For the cauliflower tabbouleh

1 small head cauliflower (about 1 lb), cut into florets
1 cup fresh flat-leaf parsley, finely chopped
¼ cup fresh mint leaves, finely chopped
2 medium tomatoes, seeded and finely diced
3 green onions (green tops only), thinly sliced
3 tbsp extra-virgin olive oil
2 tbsp fresh lemon juice
½ tsp salt

For the marinated olives

1 cup pitted kalamata olives
1 cup pitted green olives
3 tbsp extra-virgin olive oil
1 tsp fresh thyme leaves
1 tsp fresh rosemary, finely chopped
½ tsp red pepper flakes
1 strip lemon zest (about 2 inches)

For the crudités and scoops

2 medium english cucumbers, one thinly sliced into rounds, one cut into spears
3 medium carrots, peeled and cut into sticks
2 heads belgian endive, leaves separated
1 red bell pepper, seeded and cut into strips

For serving

¼ cup fresh flat-leaf parsley leaves, for garnish (optional)
1–2 tbsp extra-virgin olive oil, for drizzling (optional)

Instructions

1
Position an oven rack 6 inches from the broiler and preheat the broiler to high. Place the 2 whole red bell peppers on a baking sheet and broil, turning every 4–5 minutes, until the skins are charred and blistered on all sides, about 15–18 minutes total. Transfer to a bowl, cover tightly with plastic wrap, and let steam for 15 minutes.
2
While the peppers steam, pulse the walnuts in a food processor until coarsely ground, about 8 pulses. Spread them on the baking sheet (no need to wash it) and toast under the broiler — now turned off but still warm — or in a 350°F (175°C) oven for 5–6 minutes, until fragrant and lightly golden. Watch closely, as they can brown quickly. Set aside to cool.

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