Mezze Mix (v) Recipe

Prep vegetables

Preheat oven to 220°C (425°F). Slice the eggplant into 1/2-inch rounds or long strips; cut zucchini into 1/2-inch rounds; core and quarter the red pepper. Toss vegetables with 2 tbs olive oil, 1 tsp sea salt and 1/2 tsp black pepper so they are lightly coated.

Arrange vegetables in a single layer on a rimmed baking sheet lined with parchment. Roast for 20–25 minutes, turning once halfway, until tender and lightly charred. Remove and let cool to room temperature, then cut larger pieces into bite-sized strips for serving.

Toast walnuts

If walnuts are not toasted, toast them in a dry skillet over medium heat for 3–4 minutes until fragrant, stirring frequently. Let cool slightly.

In a food processor combine roasted red peppers, toasted walnuts, breadcrumbs, pomegranate molasses, smoked paprika, cayenne, lemon juice and 0.5 tsp sea salt. Pulse to a coarse paste, scraping down sides. With the processor running, drizzle in 2 tbs olive oil until smooth but still textured. Taste and adjust salt, acidity or heat as needed.

Transfer muhammara to a small serving bowl and garnish with a drizzle of olive oil and a sprinkle of toasted pine nuts or walnuts and a pinch of smoked paprika if desired.

In a small bowl combine 1 cup labneh, 1 tbs olive oil, chopped dill and mint, lemon zest, minced garlic, 1/4 tsp sea salt and 1/4 tsp black pepper. Stir until smooth and taste; adjust seasoning. Spoon into a shallow serving dish and create a small well in the center to hold a little olive oil and a sprinkle of sumac.

Combine white wine vinegar, water, sugar and 1/2 tsp sea salt in a bowl and stir until sugar and salt dissolve. Add sliced cucumber, radishes and red onion and toss to coat. Let sit at room temperature for at least 15 minutes (or refrigerate up to 2 hours) to lightly pickle and mellow the vegetables. Drain before serving if there is excess liquid.

Arrange the roasted vegetables, a bowl of muhammara, a bowl of herbed labneh, and the pickled vegetables on a large platter or individual plates. Drizzle 1 tbs extra virgin olive oil over the labneh and vegetables, sprinkle chopped parsley and 1/2 tsp sumac over the plate, and scatter toasted pine nuts or walnuts on the muhammara and vegetables.

Serve with warm flatbread or pita, lemon wedges on the side, and encourage guests to mix and match dips and vegetables. Leftovers: store dips in airtight containers in the refrigerator for up to 3 days; keep roasted vegetables separate and reheat gently or serve at room temperature.