Mediterranean Roasted Vegetable Platter

Table of Contents

This Mediterranean roasted vegetable platter is fresh, colorful, and perfect for sharing. Roasted zucchini and bell peppers combine with cherry tomatoes, olives, and creamy mozzarella, then are drizzled with olive oil and garnished with fresh herbs. Serve with warm pita or crusty bread for an easy appetizer, snack, or light meal.

Total Time: ~25–30 minutes
Prep Time: 10 minutes
Cook Time: 15–20 minutes
Servings: 2–4

Ingredients

8 oz fresh mozzarella, sliced

1 cup roasted zucchini slices

1 cup roasted bell peppers (red and yellow)

½ cup cherry tomatoes, halved

¼ cup Kalamata olives

2 tbsp olive oil

Fresh basil leaves (or parsley), for garnish

Warm pita bread or crusty baguette slices, for serving

Instructions

Preheat the Oven

Preheat oven to 400°F (200°C).

Roast the Vegetables

Place zucchini and bell pepper slices on a baking sheet. Drizzle with 1 tbsp olive oil and season lightly with salt and pepper.

Roast for 15–20 minutes until tender and slightly caramelized. Remove and let cool slightly.

Assemble the Platter

On a serving platter, arrange roasted zucchini, bell peppers, cherry tomatoes, olives, and mozzarella slices.

Drizzle & Garnish

Drizzle the remaining 1 tbsp olive oil over the vegetables and cheese.

Garnish with fresh basil leaves (or parsley).

Serve

Serve warm or at room temperature with pita bread or baguette slices for dipping and scooping.

Tips & Variations

Vegetable Options: Add roasted eggplant, asparagus, or cherry peppers to enhance the variety and color of the platter.

Cheese Alternatives: Swap fresh mozzarella for burrata, feta crumbles, or halloumi for a different texture and flavor.

Flavor Boost: Drizzle with balsamic glaze or a squeeze of fresh lemon juice for extra brightness.

Herb Choices: Basil is classic, but parsley, oregano, or thyme work well too. Fresh mint can add a refreshing twist.

Make Ahead: Roast the vegetables a few hours in advance and store at room temperature. Assemble just before serving for best presentation.

Add Protein: Include roasted chickpeas, marinated artichokes, or slices of grilled chicken for a more filling platter.

Serving Ideas: Serve as part of a larger mezze board with hummus, olives, and cured meats, or enjoy as a light vegetarian lunch.

Q&A

Q: Can I serve this platter cold?
A: Yes. It’s delicious served at room temperature or chilled, which makes it great for parties or meal prep.

Q: Can I use other types of olives?
A: Absolutely. Green olives, Castelvetrano, or marinated olives all work well and add different flavors.

Q: Can I make it ahead of time?
A: Yes. Roast the vegetables a few hours in advance and store them in the fridge. Assemble the platter just before serving to keep the cheese fresh.

Q: What bread works best?
A: Warm pita, crusty baguette slices, or flatbreads all pair nicely. Toasting the bread lightly enhances flavor.

Q: Can I add other toppings?
A: Yes. Nuts (like pine nuts or walnuts), roasted chickpeas, or a sprinkle of fresh herbs can elevate the platter.

Nutrition

(per serving, approx. 1/4 of platter)

Calories: ~220

Protein: 9g

Carbohydrates: 12g

Fat: 16g

Conclusion

This Mediterranean Roasted Vegetable Platter is a colorful, flavorful, and versatile dish that works perfectly as an appetizer, snack, or light meal. The combination of roasted vegetables, creamy mozzarella, briny olives, and fresh herbs creates a satisfying and visually appealing platter. It’s easy to prepare, can be made ahead, and pairs beautifully with warm bread, making it a go-to option for entertaining or casual dining.