Veggie Combo Platter Recipe

Prep & roast vegetables

Preheat oven to 425°F (220°C). Cut bell peppers into 1-inch strips; slice zucchini into 1/2-inch rounds; cut eggplant into 1/2-inch cubes; peel and quarter the red onion. Place all prepared vegetables and cherry tomatoes on a large rimmed baking sheet in a single layer.

In a small bowl whisk together 2 tablespoons olive oil, minced garlic, dried oregano, 1 teaspoon salt and 1/2 teaspoon black pepper. Drizzle evenly over vegetables and toss with hands or tongs to coat.

Roast in the preheated oven for 20–25 minutes, turning once halfway through, until vegetables are tender and slightly caramelized. Remove from oven and let cool slightly before transferring to serving platter.

Marinate

In a shallow dish combine 1.5 tablespoons olive oil, 1 tablespoon soy sauce, 1 tablespoon lemon juice, 1/2 teaspoon honey or maple syrup, fresh thyme, and crushed red pepper flakes. Add mushrooms and asparagus, toss to coat, and let marinate for 10–15 minutes at room temperature.

Heat a grill pan or outdoor grill to medium-high. Thread mushrooms onto skewers if desired for easier handling.

Grill mushrooms and asparagus 3–5 minutes per side (asparagus until tender-crisp and lightly charred; mushrooms until golden and cooked through). Brush with any remaining marinade while grilling. Transfer to platter.

Make quick chickpea-hummus

In a food processor combine 1 cup drained chickpeas, 2 tablespoons tahini, 1 tablespoon lemon juice, 1 garlic clove, 1 tablespoon olive oil and 1/2 teaspoon salt. Process until smooth, adding 1–2 tablespoons water if needed to reach a creamy, spreadable consistency. Adjust salt and lemon to taste. Transfer hummus to a small bowl and drizzle a little olive oil on top.

Prepare tabbouleh

Place 1/2 cup fine bulgur in a heatproof bowl. Pour 3/4 cup boiling water over the bulgur, cover and let sit 10 minutes (or until tender). Drain any excess water, then fluff with a fork and let cool slightly. Combine bulgur with 1/2 cup finely chopped parsley, diced tomato, diced cucumber, 2 tablespoons mint (if using), 1 tablespoon olive oil, 1 tablespoon lemon juice and 1/4 teaspoon salt. Toss to combine and taste for seasoning.

Quick-pickled red onion (if making fresh)

Thinly slice 1 small red onion. Place in a jar with 1/2 cup hot water, 1/4 cup vinegar (apple cider or red wine), 1 teaspoon sugar and 1/2 teaspoon salt. Let sit at least 15 minutes, or refrigerate for up to several days. Drain before serving.

Arrange 1/2 cup pitted kalamata olives, 2 cups mixed salad greens, toasted pita slices or crostini and lemon wedges on the platter. Add fresh basil leaves as garnish.

Spoon chickpea-hummus and tabbouleh into small bowls or compartments on the platter. Arrange roasted vegetables, grilled mushrooms and asparagus, pickled onion and olives around the bowls for an attractive combo platter.

Serve at room temperature with extra olive oil and lemon wedges on the side; provide small spoons and tongs for serving.