Mediterranean Veggie Recipe

Name: The Camphouse - Diamondhead, MS Mediterranean Veggie Recipe
Cook time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 1 cups hummus; 1 tbs extra-virgin olive oil; 0.5 tbs fresh lemon juice; 0.25 tsp ground black pepper; 0.75 cups roasted red peppers (jarred or homemade), sliced into strips; 0.5 cups artichoke hearts (marinated, quartered); 0.5 cups Kalamata olives, pitted and halved; 0.5 cups crumbled feta; 0.5 cups fresh shredded or sliced mozzarella (or small mozzarella pearls); 2 tbs fresh parsley, chopped; 0.5 tsp dried oregano; 0.25 tsp red pepper flakes (optional); 8 pieces toasted pita wedges or crostini; 2 cups mixed baby greens or arugula (optional bed)

Inspired by The Camphouse - Diamondhead, MS

Time20m

Serves4

hummus, roasted red peppers, artichoke hearts, Kalamata olives, feta, mozzarella

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Ingredients

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Base & Spreads

1 cups Hummus

1 tbs extra-virgin olive oil

1/2 tbs fresh lemon juice

1/4 tsp ground black pepper

Roasted & Marinated Vegetables

3/4 cups roasted red peppers (jarred or homemade), sliced into strips

1/2 cups artichoke hearts (marinated, quartered)

1/2 cups Kalamata olives, pitted and halved

Cheeses & Garnish

1/2 cups crumbled feta

1/2 cups fresh shredded or sliced mozzarella (or small mozzarella pearls)

2 tbs Fresh parsley, chopped

1/2 tsp Dried oregano

1/4 tsp red pepper flakes (optional)

Optional Serving Accompaniments

8 pieces toasted pita wedges or crostini

2 cups mixed baby greens or arugula (optional bed)

Method

Base & Spreads

Prepare hummus base

Spread 1 cup of hummus in an even layer on a large serving platter or shallow bowl (about 10–12 inch). Use the back of a spoon to create a shallow well in the center to help hold toppings.

Drizzle 1 tablespoon extra-virgin olive oil and 1/2 tablespoon fresh lemon juice over the hummus, then sprinkle 1/4 teaspoon ground black pepper evenly. Set platter on a flat surface to add toppings.

Roasted & Marinated Vegetables

Prepare vegetables

If using jarred roasted red peppers, drain and pat dry with paper towels, then slice into 1/2-inch strips until you have about 3/4 cup. Quarter marinated artichoke hearts and drain excess oil (reserve a little oil if you like extra shine). Pit and halve Kalamata olives.

Arrange the roasted red pepper strips, quartered artichoke hearts, and halved Kalamata olives in sections over the hummus, fanning them out so each component is visible and easy to scoop with bread or vegetables.

Cheeses & Garnish

Add cheeses

Sprinkle 1/2 cup crumbled feta evenly over the hummus and vegetables, then distribute 1/2 cup shredded or small mozzarella pearls across the platter for a mild, melty contrast.

Scatter 2 tablespoons chopped fresh parsley over the top. Sprinkle 1/2 teaspoon dried oregano and, if using, 1/4 teaspoon red pepper flakes for a light heat. If desired, drizzle up to 1 tablespoon of the reserved artichoke or olive oil for extra gloss.

Optional Serving Accompaniments

If serving with greens, spread 2 cups of mixed baby greens or arugula on a separate plate or under the platter. Toast pita wedges or prepare crostini (8 pieces) and serve alongside the platter for scooping.

Serve at room temperature. Guests can use pita, crostini or vegetables to scoop hummus with roasted peppers, artichokes, olives and cheese. Leftovers: cover and refrigerate for up to 48 hours; allow to come to room temperature before serving.