Mediterranean Roasted Veggie & Herb Mezze Bowl
This Roasted Veggie & Herb Mezze Bowl brings together Mediterranean-inspired flavors in a colorful, nourishing dish. Fluffy couscous (or quinoa) is paired with roasted zucchini, peppers, onions, and tomatoes, then topped with creamy hummus, tangy feta, and briny olives. Fresh parsley, mint, and a squeeze of lemon add brightness to every bite. It’s easy enough for a weeknight but also beautiful enough to serve when entertaining.
Time
Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes
Ingredients
1 cup couscous or quinoa
1 ½ cups vegetable broth
1 zucchini, diced
1 red bell pepper, diced
1 red onion, cut into wedges
1 cup cherry tomatoes
2 tbsp olive oil
1 tsp dried oregano
½ tsp smoked paprika
Salt & black pepper, to taste
½ cup hummus
½ cup crumbled feta cheese
¼ cup Kalamata olives, pitted and halved
2 tbsp fresh parsley, chopped
2 tbsp fresh mint, chopped
Lemon wedges, for serving
Instructions
Cook the base:
In a medium pot, bring the vegetable broth to a boil.
Stir in couscous (or quinoa). For couscous, remove from heat, cover, and let steam for 5 minutes, then fluff with a fork. For quinoa, reduce heat to low and simmer for 15 minutes until tender, then fluff.
Roast the vegetables:
Preheat oven to 400°F (200°C).
Place zucchini, bell pepper, onion, and cherry tomatoes on a baking sheet.
Drizzle with olive oil, sprinkle with oregano, smoked paprika, salt, and black pepper. Toss to coat.
Roast for 20–25 minutes, stirring halfway, until tender and lightly caramelized.
Assemble the bowl:
Divide the couscous (or quinoa) among serving bowls.
Top with roasted vegetables.
Add a generous spoonful of hummus to each bowl.
Sprinkle with crumbled feta, olives, parsley, and mint.
Serve with lemon wedges for squeezing over the top.
Serve:
Enjoy warm or at room temperature as a light main dish or hearty side.
Tips & Variations
Switch up the base: Try brown rice, bulgur, or farro instead.
Make it vegan: Skip the feta or use a plant-based substitute.
Add protein: Top with grilled chicken, salmon, shrimp, or roasted chickpeas.
Extra crunch: Toasted pine nuts, sunflower seeds, or slivered almonds work well.
Spice it up: Add chili flakes or drizzle with harissa for heat.
Hummus swap: Use tzatziki or baba ganoush for a different twist.
Meal prep friendly: Roast veggies and cook the base in advance, then assemble when ready.
Seasonal veggies: Eggplant, carrots, or squash make great swaps.
Q&A
Q: Can I make this bowl ahead of time?
Yes, you can cook the grains and roast the vegetables up to 3 days in advance. Store them separately in airtight containers in the fridge. Add hummus, herbs, and toppings just before serving.
Q: What’s the best way to serve this for a crowd?
Lay out the components buffet-style and let everyone build their own mezze bowls. It’s interactive and makes entertaining easy.
Q: Can I serve this cold?
Absolutely. This bowl tastes great warm, room temperature, or chilled, making it a versatile meal option.
Q: How do I make it more filling?
Add extra protein like grilled chicken, lamb, or falafel, or increase the portion of quinoa for more staying power.
Nutrition
(per serving, 4 servings)
Calories: ~390
Protein: 12g
Carbohydrates: 45g
Fiber: 7g
Fat: 17g
Saturated Fat: 5g
Sodium: ~620mg
(Values may vary slightly depending on ingredient brands and whether you use couscous or quinoa.)
Conclusion
The Roasted Veggie & Herb Mezze Bowl is a vibrant and wholesome dish that celebrates Mediterranean flavors. With roasted vegetables, fresh herbs, creamy hummus, and tangy feta, it’s satisfying yet light. Perfect for weeknight dinners, meal prep, or even entertaining, it’s a recipe you’ll come back to again and again.