By Aaron Wurm
Prepare the bulgur or quinoa according to package instructions. For bulgur, typically soak 1 cup bulgur in 2 cups of hot water until tender (about 15 minutes) and drain well. If using quinoa, rinse and cook it in 2 cups of water until fluffy (about 15 minutes). Set aside to cool.
Finely chop the tomato, cucumber, parsley, and mint, and place them in a large mixing bowl.
Add the cooled bulgur or quinoa to the bowl with the chopped vegetables and herbs.
Squeeze the juice of the lemon over the mixture. Drizzle with 2 tablespoons of olive oil, and season with salt and pepper to taste. Mix well to combine all ingredients together to make the tabbouleh.
Arrange the grilled zucchini and eggplant on a large serving platter.
Spoon the hummus into a serving bowl and place it on the platter.
Slice the pita bread into wedges and arrange around the serving platter.
Scatter the kalamata olives around the platter to garnish.
Drizzle the remaining tablespoon of olive oil over the grilled veggies and hummus. Sprinkle with additional salt and pepper if desired.
Serve the Mediterranean Mezze Plate immediately, allowing guests to enjoy each component separately or in combinations.
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By Aaron Wurm
This Appetizer Mediterranean Vegetarian recipe is ready in 45 minutes and features Hummus, Bulgur or Quinoa, Tomato and other delicious ingredients. Contains 400 calories total.
Prepare the bulgur or quinoa according to package instructions. For bulgur, typically soak 1 cup bulgur in 2 cups of hot water until tender (about 15 minutes) and drain well. If using quinoa, rinse and cook it in 2 cups of water until fluffy (about 15 minutes). Set aside to cool.
Finely chop the tomato, cucumber, parsley, and mint, and place them in a large mixing bowl.
Add the cooled bulgur or quinoa to the bowl with the chopped vegetables and herbs.
Squeeze the juice of the lemon over the mixture. Drizzle with 2 tablespoons of olive oil, and season with salt and pepper to taste. Mix well to combine all ingredients together to make the tabbouleh.
Arrange the grilled zucchini and eggplant on a large serving platter.
Spoon the hummus into a serving bowl and place it on the platter.
Slice the pita bread into wedges and arrange around the serving platter.
Scatter the kalamata olives around the platter to garnish.
Drizzle the remaining tablespoon of olive oil over the grilled veggies and hummus. Sprinkle with additional salt and pepper if desired.
Serve the Mediterranean Mezze Plate immediately, allowing guests to enjoy each component separately or in combinations.
Calories per Serving: 400
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