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Fresh Mediterranean Grilled Veggie Platter with Creamy Hummus

Mediterranean grilled veggie platter - featured image
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A quick and easy Mediterranean-inspired platter featuring smoky grilled vegetables paired with smooth, creamy homemade hummus. Perfect for a healthy summer snack or light meal.

Ingredients

Scale
  • 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

Instructions

  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 outdoor grill.
  5. Arrange veggies on 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.

Notes

Use fresh vegetables for best grilling results; frozen vegetables release too much water and won’t grill properly. Oil the veggies, not the grill, to prevent sticking. For smoother hummus, process chickpeas slowly and add water or olive oil as needed. Hummus tastes better after chilling for a few hours. Leftover veggies and hummus should be stored separately in airtight containers and consumed within 3 days for veggies and 1 week for hummus.

Nutrition

Keywords: grilled vegetables, hummus, Mediterranean, healthy snack, summer recipe, easy recipe, vegetarian, vegan, gluten-free

Find it online: https://sofiaspice.com/fresh-mediterranean-grilled-veggie-platter-with-creamy-hummus-recipe-easy-healthy-summer-snack/