Creamy Feta & Roasted Veggie Mezze Board Recipe
A vibrant and flavorful Creamy Feta & Roasted Veggie Mezze Board that combines tender roasted vegetables with a tangy feta spread and fresh Mediterranean accompaniments. Perfect for entertaining or a wholesome snack, this mezze board brings together a variety of textures and tastes, featuring roasted zucchini, bell peppers, eggplant, and onions, paired with creamy feta yogurt spread, hummus, fresh vegetables, olives, and warm pita bread.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Serves 6
- Category: Appetizer
- Method: Roasting and assembling
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Scale
For the Roasted Vegetables
- 1 zucchini, sliced into rounds
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 small eggplant, cubed
- 1 red onion, cut into wedges
- 2 tbsp olive oil
- ½ tsp salt
- ¼ tsp black pepper
- ½ tsp dried oregano
For the Creamy Feta Spread
- 1 cup crumbled feta cheese
- ½ cup Greek yogurt
- 1 tbsp olive oil
- 1 tbsp lemon juice
- 1 garlic clove, minced
- 1–2 tbsp warm water (to thin, if needed)
Board Add-Ons
- ½ cup hummus
- ½ cup cherry tomatoes
- ½ cup cucumber, sliced
- ½ cup kalamata olives
- 4–6 pita breads or flatbreads, warmed
- Optional: toasted nuts (almonds, pistachios), fresh herbs
Instructions
- Roast the Vegetables: Preheat your oven to 425°F (220°C). Toss the zucchini, red and yellow bell peppers, eggplant, and red onion with olive oil, salt, black pepper, and dried oregano until evenly coated. Spread the vegetables on a baking sheet in a single layer to ensure even roasting. Roast for 20–25 minutes, or until the vegetables are tender and lightly caramelized at the edges.
- Make the Creamy Feta Spread: In a mixing bowl or food processor, combine the crumbled feta cheese, Greek yogurt, olive oil, lemon juice, and minced garlic. Blend or whisk the ingredients until the mixture is smooth and creamy. If the spread is too thick, gradually add 1 to 2 tablespoons of warm water to achieve a soft, spreadable consistency.
- Assemble the Mezze Board: On a large serving board or platter, artfully arrange the roasted vegetables alongside dollops of the creamy feta spread and hummus. Add fresh cherry tomatoes, sliced cucumbers, and kalamata olives to the board. Place the warmed pita breads or flatbreads nearby for easy serving. Optionally, sprinkle toasted nuts and fresh herbs over the top for added texture and flavor.
- Serve: This mezze board can be served at room temperature or slightly warm. Encourage guests to create bite-sized combinations by spreading the feta or hummus on pita and topping it with roasted veggies. Enjoy the variety of textures and Mediterranean flavors in every bite.
Notes
- You can substitute the feta spread with a vegan feta alternative to make this dish vegan.
- Use a mix of your favorite seasonal vegetables if you want to vary the roasted veggies.
- To make the board more filling, add grilled chicken or falafel as additional protein options.
- Toast the nuts lightly in a dry pan to enhance their flavor.
- Leftover roasted vegetables can be stored in the fridge and used within 3 days.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 410 kcal
- Sugar: 8 g
- Sodium: 640 mg
- Fat: 25 g
- Saturated Fat: 8 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 6 g
- Protein: 13 g
- Cholesterol: 25 mg
Keywords: mezze board, roasted vegetables, creamy feta spread, Mediterranean appetizer, vegetarian appetizer, healthy snack, party platter