Fresh Mediterranean Grilled Veggie Platter with Creamy Hummus

Why Make This Recipe

Fresh Mediterranean Grilled Veggie Platter with Creamy Hummus is a delightful dish that brings together the vibrant flavors of fresh vegetables and a smooth, creamy dip. It’s perfect for picnics, potlucks, or a light dinner. This recipe is not only healthy but also colorful, making it visually appealing. The combination of grilled veggies with homemade hummus offers a fantastic way to enjoy a medley of textures and tastes. Plus, it is simple to prepare and can be enjoyed warm or at room temperature.

How to Make Fresh Mediterranean Grilled Veggie Platter with Creamy Hummus

Ingredients

• 1 large zucchini, sliced lengthwise (firm and fresh)
• 1 red bell pepper, cut into strips
• 1 yellow bell pepper, cut into strips
• 1 medium eggplant, sliced into ½-inch rounds
• 1 red onion, sliced thick
• 8 oz cherry tomatoes on the vine
• 3 tbsp extra virgin olive oil
• 1 tsp sea salt
• ½ tsp freshly ground black pepper
• 1 tsp dried oregano or za’atar (optional)
• 1 can (15 oz / 425 g) chickpeas, drained and rinsed
• 3 tbsp tahini
• 2 cloves garlic, minced
• 3 tbsp fresh lemon juice
• ¼ cup extra virgin olive oil
• ½ tsp ground cumin
• Salt to taste
• Water as needed for consistency
• Optional garnishes: fresh chopped parsley or cilantro, extra drizzle of olive oil, pinch of smoked paprika or sumac

Directions

1. Wash all vegetables thoroughly. Slice zucchini lengthwise into ½-inch thick strips, cut bell peppers into 1-inch strips, slice eggplant into ½-inch rounds, and peel and slice red onion into thick rings. Keep cherry tomatoes whole.

2. Place all sliced veggies in a large bowl. Drizzle with 3 tablespoons of extra virgin olive oil, sprinkle with sea salt, black pepper, and dried oregano or za’atar if using. Toss gently until evenly coated. Let sit while prepping hummus.

3. In a food processor, combine drained chickpeas, tahini, minced garlic, fresh lemon juice, olive oil, cumin, and a pinch of salt. Blend until smooth. Add water one tablespoon at a time if too thick until creamy and spreadable. Adjust seasoning to taste.

4. Preheat grill or grill pan over medium-high heat (about 400°F / 205°C). Lightly oil grates if using an outdoor grill.

5. Arrange veggies on the grill without overcrowding. Grill zucchini, eggplant, bell peppers, and onion for 3-4 minutes per side until tender with grill marks. Grill cherry tomatoes for about 2 minutes, turning gently.

6. Transfer grilled veggies to a serving platter. Spoon creamy hummus in the center or on the side. Drizzle with olive oil and sprinkle fresh parsley or sumac if desired. Serve warm or at room temperature.

How to Serve Fresh Mediterranean Grilled Veggie Platter with Creamy Hummus

You can serve this dish as an appetizer or a main course. It goes well with pita bread or fresh baguette. Arrange the grilled veggies beautifully on a platter for a colorful display and serve the creamy hummus alongside for dipping.

How to Store Fresh Mediterranean Grilled Veggie Platter with Creamy Hummus

Store leftover grilled veggies and hummus separately in airtight containers in the refrigerator. The grilled vegetables can stay fresh for about 3-4 days, while the hummus can last up to a week. To reheat, simply warm the veggies in a pan or microwave.

Tips to Make Fresh Mediterranean Grilled Veggie Platter with Creamy Hummus

• Use fresh, firm vegetables for the best results.
• Allow the veggies to marinate in olive oil and seasonings for a few minutes to enhance the flavors.
• If you’re short on time, you can use store-bought hummus instead of making your own.

Variation

Feel free to swap vegetables based on your preference or what you have on hand. Asparagus, mushrooms, or even corn could make great additions. For a twist, try adding spices like smoked paprika or chili flakes for an extra kick.

FAQs

1. Can I make the hummus in advance?
   Yes, the hummus can be prepared a day ahead and stored in the fridge. Just give it a good stir before serving.

2. Are there any vegetables I should avoid for grilling?
   While most vegetables grill well, avoid starchy items like potatoes that need longer cooking times. Vegetables like broccoli and cauliflower can also be difficult to grill whole.

3. Can I cook the vegetables in the oven instead?
   Yes! You can roast the veggies in the oven at 425°F (220°C) for 20-25 minutes or until tender and slightly charred.