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with Mediterranean and local-source (roasted) veggies, dips, and bread/crackers.
I have to admit that I have a slight fascination with the Arabian countries. So it’s no wonder that I decided to build my own Mezze platter.
A few days ago I got a notification on Facebook to look back on some past memories of that day. It became a habit of mine to check this and delete some of my more dubious college adventures (though I still find them funny). This time it wasn’t me posting a lame sappy quote, with a hidden message to who knows, but it was a post about the day I visited Morocco a few years ago. Morocco is one of the highlights from my college travels and I still remember the vibrant colours, the pungent smell when walking between the rows of spices, and the cheerful hospitality that was found everywhere. It’s no wonder that a Mezze platter has such a prominent place in the local cuisine.
I believe that the essence of a Mezze platter is the fact that they use their own local products. Coming from this believe I incorporated some local veggies that you’ll find here in the tropics, like the sweet potatoes and okra. The result at the end was the same: a delicious platter that was served to and shared with some of the people I care for the most. I served this platter as an appetizer before a barbecue. You choose your moment.
What’s nice about a platter is that it’s so easy to make and it still looks very festive. A Mezze platter has a certain anatomy which I will break down to you.
A vegetarian mezze platter with Mediterranean and local-source (roasted) veggies, dips, and bread/crackers.
- 300 gr sweet potatoes sliced
- 300 gr artichoke hearts
- 500 gr cherry tomatoes
- 250 gr okra sliced in half and deseeded
- olive oil
- salt & pepper to taste
- 2 tsp thyme
- roasted red pepper hummus
- handful feta cheese crumbled
- 1 cucumber chopped
- 170 gr dolmas
- 165 gr olives with a seasoning of choice
- crackers/pita bread
- Preheat your oven to 350 degrees.
- Grease a baking sheet and layer the sweet potatoes, artichoke hearts, cherry tomatoes, and okra. Drizzle a bit of olive oil on top and sprinkle with salt, pepper, and thyme. Bake for 20 minutes or until slightly roasted. Then turn and bake for 20 more minutes or till roasted.
- In a bowl add the hummus and top with crumbled feta. In another bowl add the tzatziki and top with the chopped cucumbers.
- On a serving tray, assemble everything by first placing the bowls and then adding the sweet potatoes, artichoke, okra, cherry tomatoes, dolmas, olives, crackers and/or pita bread pieces around them.