Mediterranean Mezze Plate

Name: Mediterranean Mezze Plate
Yield: Makes 4 servings
Ingredients: Sea salt and freshly ground pepper; Heirloom tomatoes, ½ lb (250 g); Cumin seeds, ½ teaspoon; Fennel seeds, 1 teaspoon; Fresh basil leaves, ½ cup (½ oz/15 g), torn; Green onions, ¼ cup (¾ oz/20 g) sliced; Chickpeas, 1 can (14 oz/440 g), drained and rinsed; Sea salt and freshly ground pepper; Anaheim chile, 1; Eggplant, 2 (2 lb/1 kg total), sliced lengthwise into 1-inch (2.5-cm) slices; Sweet smoked paprika, ½ teaspoon; Red wine vinegar, 1 tablespoon; Ground cumin, 1 teaspoon; Lemon juice, 2 tablespoons; Za’atar, 2 teaspoons; Purchased flatbread, 9 oz (280 g); Extra-virgin olive oil, ½ cup (4 fl oz/125 ml) plus 2 teaspoons; Garlic, 2 large cloves, thinly sliced; Mixed olives, 1 cup (5 oz/155 g)

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

Weeknight Vegetarian

By Ivy Manning

Published 2015

About

Following the Mediterranean tradition of mezze, this easy supper consists of two salads: a smoky grilled eggplant salad and a cooling tomato salad—plus marinated olives and grilled spiced flatbread.

Ingredients

Mixed olives, 1 cup (5 oz/155 g)
Extra-virgin olive oil

Dinner
Supper
Mediterranean
Vegan
Autumn

Method

Preheat a grill to medium-high heat. In a small grillproof saucepan, combine the olives, ¼ cup (2 fl oz/60 ml) oil, the garlic, fennel seeds, and cumin seeds. Cover with foil and place on the coolest part of the grill.
Chop the tomatoes into bite-size