Lost Vegans

Addictive Veggie Mezze Made Easy

Flavour Packed Veggies

Before going vegan, there was such variety in the cuisines and dishes readily available to me. Although years later there are lots of mock meat or tofu based recipes to dive into, sometimes you just want your veggies.

Normally my go to is Indian food like daal or cauliflower, but this recipe below is a family staple and mega easy to make where the longer you marinate, the deeper the flavour will be.

IF you are feeling that vibe, then this Veggie Mezze will hit the spot for you.

I cannot claim credit for the original recipe, but having made this a gazillion times, I have tweaked and refined it for deeper flavour and tang. Thank you to ‘Food Impromptu’ who gave the inspiration and recipe base on YouTube: “Baked Vegetables in Zesty Tomato Dressing + Veggie Sandwich”.

Here’s My Twaeked Veggie Mezze Recipe

Tray Bake Veggies:

  • 2 x courgettes cut into extra large cubes;
  • 2 x courgettes cut into extra large cubes;
  • 1 x large red onion cut into wedges and peeled into 2-3 layer pieces;
  • 1 x Red Pepper (Capsicum), cut into thick pieces or long strips;
  • 2-3 x medium potatoes (400-500g) cut into 2 inch chunky pieces WITH skin;
  • 1 x large carrot cut into large chunky pieces like the potato (optional);
  • 3 x large tomatoes cut into thick wedges;
  • ½ cup fresh parsley roughly chopped;

Marinade:

  • ½ cup Olive oil
  • 2 tbsp minced garlic
  • 1 tbsp Oregano
  • ½ tbsp dry or fresh cut parsley
  • 3 tbsp tomato puree (add a little more for tanginess if you like)
  • 2 tsp cayenne powder
  • 2 tsp smoky paprika
  • 1 tsp onion powder (optional)
  • 2 tsp garlic powder
  • 2 tsp salt (add more per your taste)
  • ½ tbsp ground pepper
  • Big glug of balsamic vinegar (added and mixed at the end).

Zartaar Mixture (For Flatbread) :

  • 3 tsp thyme (fresh is best)
  • 3 tsp sumac powder
  • 3 tsp oregano
  • 2 tsp sesame seeds
  • 1 -2 tsp salt
  • 1 tsp pepper
  • 1 tsp garlic powder
  • ½ tsp cayenne/ paprika (for milder taste)
  • 1 tsp mint sauce
  • Approx. 1/3 cup hot olive oil

Ingredients Hummus:

  • Use either 1 tub pre bought organic hummus or…
  • ½ can drained chickpeas tin
  • 2 tbsp Tahini
  • 1 tbsp water
  • 4 garlic cloves
  • ¼ cup coriander leaves roughly chopped (sub in parsley if you prefer)
  • 2 tbsp fresh lemon juice
  • ¼ cup olive oil to start and add up to ¼ cup olive oil to during blending
  • 1 ice cube (optional)
  • Later you will need per plate:
  • 1 teaspoon paprika
  • Drizzle of olive oil
  • Chilli sauce (optional)
step by step guide
  1. Dry all your washed and cut veggies and put into a big bowl
  2. In a small bowl add all the marinade ingredients except for the balsamic vinegar and mix up until you have a thick dressing which can be stirred into your veggie bowl. If you need to loosen it a touch do so with olive oil or lemon juice.
  3. Pour the marinade into the big bowl of veggies and mix well. You may need to use your hands for this.
  4. Finally add a glug of balsamic vinegar and lightly mix again.
  5. Keep in the fridge for 1-48 hours to deepen the flavour. The longer the better.

  1. Preheat oven to 200*c.
  2. Get a large oven tray and line with baking paper.
  3. Place marinated veggies onto tray with minimal overlap. (The recipe is enough to make 2 meals. If using all in one go, use 2 trays for best results). Keep the onions a little covered and make sure the potatoes and carrots are on top as these take longer to cook.
  4. Bake for approx. 25-30 minutes. Stir in between to get a nice crispy edge on all sides.

  1. Meantime you can make fresh hummus by putting all the ingredients in the blender and pulse to desired consistency. Be sure to keep the additional ¼ cup olive oil only if needed and in between pulses. Adjust seasoning to taste. Keep in the fridge until plating.

  1. Next we need to make the marinade for the Zartaar bread. In a small bowl add the dry ingredients then heat up the olive oil in a small saucepan. Keep the mint sauce aside for last.
  2. Once the oil is piping hot, remove from the stove. Place your bowl in the sink and pour the hot oil on top. Be careful, it will sizzle and the bowl will be hot for a minute. Once the sizzling has stopped you can gently fold in the mint sauce.

  1. When you have only 5 minutes left on your veggies, place your flatbread on another baking paper lined oven tray. Baste them with the Zartaar marinade. Try not to add too much of the oil as this will drip all over.
  2. Pop the flatbread tray in the oven for approx. 3 minutes to get lightly crispy on the edges. You can also remove the veggie tray now and set aside.
  3. Assemble your plate while the flatbread cooks by divvying up the veggies and making a separate space for the hummus.
  4. On the hummus, make a small well and add a light drizzle of olive oil, pinch of paprika and optionally some chilli sauce.
  5. By now the flatbread will have been cooked, remove these and add to the plate. Now enjoy!!!

If you enjoyed this recipe or found an improvement, please leave a comment and let us know.

disha

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