Description
Indulging in a Creamy Feta & Roasted Veggie Mezze Board is like taking a mini-vacation to the Mediterranean.
Ingredients
Scale
- 1 cup crumbled feta cheese
- 3 tbsp Greek yogurt
- 1 zucchini, sliced
- 1 small eggplant, cubed
- 1 red bell pepper, sliced
- 1 cup cherry tomatoes, halved
- 3 tbsp olive oil
- 1 tsp dried oregano
- Salt and black pepper, to taste
- Pita or flatbread, for serving
- Fresh basil or parsley, for garnish
Instructions
- Start by preheating your oven to 400°F (200°C). Toss together the sliced zucchini, cubed eggplant, sliced red bell pepper, and halved cherry tomatoes with olive oil, dried oregano, salt and black pepper. Spread them evenly on a baking sheet and roast for 20-25 minutes.
- In a food processor, blend crumbled feta cheese and Greek yogurt until smooth. Adjust texture with olive oil or milk if desired.
- Assemble your mezze board by spreading whipped feta on a platter, arranging roasted veggies around it, and garnish with basil or parsley.
Notes
Serve immediately but store leftovers separately in airtight containers for 3-4 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
Nutrition
- Calories: 350 kcal
- Sodium: 760 mg
- Protein: 12 g