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Green vegetable with scape, sage, oregano, lemon, serrano

Nibble the Night Away…Mezze Part 2: The Small Dishes

Posted on June 1, 2021June 1, 2021 by Jen

Recipes for Roasted Vegetables with Za’tar and Spring Vegetables with Fresh Herbs

A mezze platter would not be complete without breads, dipping sauces or spreads, and small dishes of either vegetables, meats, or cheeses. My family prefers some small plates of different vegetables and olives to accompany our mezze platter.

Last week we had an abundance of red potatoes, purple potatoes, carrots, and assorted spring green vegetables. Using this beautiful array of vegetables, I decided to create two small plates for our mezze night. The first dish consisted of roasted carrots, potatoes, and black olives tossed in za’tar and olive oil. Za’tar is a common savory spice blend, containing thyme and other herbs, in Middle Eastern cuisine. The second small plate featured asparagus, green beans, peas, garlic scapes, and serrano pepper lightly cooked with fresh herbs and lemon. We had a great time nibbling delicious bread smeared with fava bean hummus, roasted vegetables drizzled with cilantro mint sauce, and spring vegetables with crisp scallions. With a fabulous mezze array and a glass of your favorite beverage, it’s easy to nibble the night away!


Roasted carrots, potaotes olives with za'tar
Green vegetable with scape, sage, oregano, lemon, serrano

Green vegetable with scape, sage, oregano, lemon, serrano

Spring Vegetables with Garlic Scape, Oregano, Sage, Serrano, & Lemon

Asparagus, green beans, sugar snap peas, garlic scapes, tossed with fresh lemon, oregano, sage, and serrano peppers. Topped with crispy air fried scallions and it is a wonderful addition to mezze night.
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Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Appetizer, Main Course
Cuisine Mediterranean
Servings 4

Ingredients
  

  • 1 1/2 cups green beans trimmed and blanched*
  • 8 spears asparagus trimmed and blanched*
  • 1 1/2 cups sugar snap peas trimmed and blanched*
  • 2-3 garlic scapes (tender part of stalk and bulb minced)
  • 1 tbsp fresh sage minced
  • 2 tbsp fresh oregano minced
  • 1 serrano pepper minced (seeds removed)
  • 1 lemon juiced
  • 1 bunch scallions trimmed and sliced lengthwise in half
  • 1 tbsp olive oil or vegetable broth for cooking.

Instructions
 

Crispy Scallions

  • Place trimmed and sliced scallions in an air fryer and cook until crispy. About 5-10 minutes. Remove and set aside. If you do not have an air fryer the scallions can simply be added to the garlic and pepper and cooked with remaining vegetables.
  • Heat olive oil or vegetable broth over medium heat. Add garlic scapes and serrano pepper and cook for 30 seconds.
  • Add blanched asparagus, green beans, lemon juice, and herbs and cook for 1-2 minutes. You want the vegetables to be warm and tossed with the herbs but still crisp. Remove from heat and stir in the sugar snap peas.
  • Top with crispy scallions and serve as small plate to accompany other mezze. (Note this is also excellent served over your favorite grain or noodle).

Notes

*To blanch green beans, asparagus and snap peas bring a pot of water to a boil. Add vegetables and cook for 90 seconds. Immediately transfer to a bowl of ice water for 2 minutes. Drain. The ice water stops the vegetables from cooking and helps retain their bright green color. I like to snap the ends off the green beans and snap peas before blanching and trim and cut the asparagus into 1 inch pieces.
Keyword asparagus green bean peas garlic lemon sage oregano serrano, healthy spring vegetables with lemon oregano sage serrano crispy scallions, plant based spring vegetables with lemon oregano sage serrano garlic, plant-based spring vegetables with lemon oregano sage serrano, spring vegetables with lemon oregano sage serrano, ultratruffle mezze night, ultratruffle nibble the night away
Roasted carrots, potaotes olives with za'tar

Roasted Vegetables with Black Olives and Za’tar

Carrots, potatoes, and olives tossed with olive oil and za'tar. A perfect side dish or main meal especially topped with cilantro mint sauce!
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Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
Course Main Course, Side Dish
Cuisine Mediterranean
Servings 4

Ingredients
  

  • 2 cups peeled and chopped carrots
  • 2 cups mixed baby potatoes chopped
  • 1/2 cup pitted black or mixed olives
  • 2 tbsp za'tar
  • salt and pepper to taste
  • drizzle of olive oil or vegetable broth for roasting

Instructions
 

  • Heat oven to 450 degrees F.
  • Toss chopped vegetables with olive oil and za'tar and a pinch of salt and pepper.
  • Place prepared vegetables on baking a lined baking tray and roast for 30 minutes.
  • Add olives to the tray for the last 10 minutes of roasting.
  • Serve as a side dish, main meal over grains or rice, and top with cilantro mint sauce if desired.
Keyword healthy mezze side dish, plant based mezze side, plant-based mezze sides, roasted carrots potatoes black olives zatar, roasted vegetables with za’tar ultratruffle, ultratruffle mezze small plates, ultratruffle nibble the night away, vegan mezze side dish
Strawberry Mint Basil Cucumber Salad

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Slow Food, Less Effort, 1 Ingredient at a Time

Are you striving to make a lifestyle change or looking to discover plant-focused recipes the whole family will love?

My name is Jen. I am a wife, mom, and a pharmacist. I love to cook for my family, hike, run, and read about history. I enjoy eating fresh, seasonal, locally available produce. In addition to endurance trail runs and long bike rides, I will happily set out on foraging hikes for mushrooms and truffles.

Waiting for the seasons to change, fruits to ripen, vegetables to mature, or truffles to reach their peak (7-11 years) is an endurance sport in itself.  Nonetheless, the time and effort spent is well worth crossing that finish line and enjoying a delicious, healthy meal.

I always say the slower you run, the more you enjoy the trail. Food is the same. Cooking together in the kitchen with freshly harvested fruits and vegetables is all about taking life slower and enjoying the process and experience. Plant-based, healthy food for the whole family with less effort, so you can slow down and enjoy life!

Disclaimer: This website is for sharing recipes and cooking techniques that I use in my kitchen. It is not intended as medical advice. Ingredient information is for general knowledge only. Please consult your physician for medical questions and concerns regarding your personal health.

All rights reserved. Copyright pending. Recipes/photographs may not be copied and/or re-posted as an original work without express written consent by website owner.

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