Roasted Red Pepper Meze Platter
A beautiful platter that's made for sharing
Foto: Half Baked Harvest
Ingredients
- 1 cup sun-dried tomato muhammara
- 1 cup hummus, homemade or store-bought
- 1 cup tzatziki
- 1 cup tabbouleh, homemade or store-bought, recipe follows
- 8 ounces feta cheese, cubed
- 1 (6 ounce) jar oil packed sun-dried tomatoes
- 2 roasted red peppers sliced
- 1 cup green or kalamata olives
- 8 -10 stuffed grape leaves
- fresh radishes, halved
- marinated artichokes
- fresh pita, naan or pita chips
- 6 -8 carrots, halved if large
- 2 tablespoons olive oil
- kosher salt and pepper
- 1 tablespoon chopped fresh dill
Steps
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1. On a large platter, spread the muhammara and hummus in a circle. Add the tzatziki to a small bowl and place on the platter. Add the tabbouleh. In a small bowl, toss together the feta cubes, sun-dried tomatoes and their oil. Arrange the roasted carrots (recipe below), roasted red peppers, olives, grape leaves, radishes, and artichokes around the dips. Scatter the feta and tomatoes around the platter. Drizzle the muhammara and hummus with olive oil and sprinkle with toasted seeds. Serve with pita or naan.
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1. Pre-heat the oven to 400 degrees F.2. On a baking sheet, toss together the carrots, olive oil, and a pinch each of salt and pepper. Transfer to the oven and roast for 20 minutes or until lightly charred and tender. Remove and toss with chopped dill. Serve warm or at room temperature.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
π° Cost Estimate
π Price Breakdown (6% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| sun-dried tomato muhammara | 1 cup | Rp 12.000/kg | Rp 2.844 |
| hummus | 1 cup | - | - |
| tzatziki | 1 cup | - | - |
| tabbouleh | 1 cup | - | - |
| feta cheese | 8 ounces | - | - |
| 1 | - | - | |
| roasted red peppers sliced | 2 | - | - |
| green or kalamata olives | 1 cup | - | - |
| -10 stuffed grape leaves | 8 | - | - |
| fresh radishes | - | - | - |
| marinated artichokes | - | - | - |
| fresh pita | - | - | - |
| -8 carrots | 6 | - | - |
| olive oil | 2 tablespoons | - | - |
| kosher salt and pepper | - | - | - |
| chopped fresh dill | 1 tablespoon | - | - |
*Estimated market prices, may vary by region
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