This vegetarian mezze platter is a unique, delicious, and impressive appetizer! There is something for everybody on this tray.

Vegetarian Mezze Platter - Daisybeet

It might be the dietitian in me, but I love appetizers that let vegetables shine. Not only do they look beautiful, vegetables help fill you up with fiber before the main meal, so you don’t overeat!

If you prefer pigs in a blanket to carrot sticks at a party, don’t fret! There are many ways to incorporate produce into appetizers that are much more exciting than celery and dip.

How to make vegetable appetizers appealing

  • Pair vegetables with protein and/or healthy fat. Some examples are: cucumber with smoked salmon and cream cheese, jicama sticks with guacamole and salsa, and tomato, mozzarella, and basil skewers.
  • Serve different textured vegetables. Include an array of raw, cooked, and pickled options.
  • Pair vegetables with a delicious dip. Hummus is one of my favorites, but I also love tzatziki and baba ghanoush.
  • Do something unexpected. I used Dr. Praeger’s Pure Plant Protein Super Greens Veggie Nuggets on this vegetarian mezze platter. These little bites contain veggies like spinach and kale. Each serving has 9 grams of high quality plant based protein! They taste DELICIOUS dipped in hummus.
Vegetarian Mezze Platter - Daisybeet

How to make a vegetarian mezze platter

Mezze platters are totally customizable, which is one of the reasons I love them. ‘Mezze’ means sharing in Arabic, so that is the most important part! Here is how to make your own vegetarian mezze platter at home:

  • Roast two vegetables. I used eggplant and zucchini.
  • Choose two raw vegetables, and cut them into dipping sizes if needed. I used baby tomatoes and cucumber.
  • Add some savory elements. These can be olives, pickles, artichokes, or pickled vegetables. Dr. Praeger’s Super Greens Veggie Nuggets are great in this category, too.
  • Add some cheese and a delicious dip. I love mini balls of mozzarella cheese and hummus!
  • Assemble everything in sections on a large board or sheet pan.
Vegetarian Mezze Platter - Daisybeet

If you love this recipe, you may also like

Let me know if you love this recipe by leaving a comment or rating below, and check out Instagram and Pinterest for more healthy lifestyle inspiration. Thanks for stopping by!

Print

Vegetarian Mezze Platter (Gluten Free)

This vegetarian mezze platter is a unique, delicious, and impressive appetizer! There is something for everybody on this tray.

  • Author: Alex
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: serves 10 1x
  • Category: appetizer
Scale

Ingredients

  • 1 medium eggplant, sliced into 1/4 inch thick rounds
  • 1 medium zucchini, sliced into 1/4 inch thick circles
  • 3 tbsp olive oil, divided 
  • Salt
  • Pepper
  • 1 box Dr. Praeger’s Pure Plant Protein Super Greens Veggie Nuggets
  • 1 pint cherry tomatoes
  • 1 large cucumber, cut into sticks
  • 1 container mini mozzarella balls
  • 1 can artichoke hearts, drained and cut in half
  • 1/2 cup pitted kalamata olives
  • 16 oz container hummus
  • Paprika

Instructions

  1. Preheat oven to 400 degrees. 
  2. Toss eggplant slices with 2 tbsp olive oil and salt and pepper to taste. lay each piece flat on a large baking sheet.
  3. Toss zucchini slices with remaining olive oil, and salt and pepper to taste. Place slices flat on another baking sheet.
  4. Roast for 25-30 minutes until fork tender, flipping vegetable slices halfway through.
  5. Prepare veggie nuggets according to package instructions.
  6. Arrange all ingredients in sections on a large board or sheet pan. Garnish hummus with olive oil and paprika. 
  7. Serve immediately.

Notes

  • As mentioned, this board can be totally customizable. Add other vegetables, cheeses, or dips as you please!

Keywords: vegetarian mezze platter, gluten free

Save this recipe for later to one of your Pinterest boards

Vegetarian Mezze Platter - Daisybeet

Thank you Dr. Praeger’s for sponsoring this blog post! I’m grateful to partner with brands I love to cook with, and all opinions are my own.