Lebanese Vegetarian Mezze Platter with Quinoa Stuffed Peppers & Zucchini Fritters
Discover an aromatic and mouthwatering Lebanese vegetarian meal, featuring a delectable mezze platter with hummus and tabbouleh, quinoa-stuffed bell peppers, and golden zucchini fritters. This cinematic dish offers both top and bottom views for a photorealistic feast that's perfect for sharing with friends and family.
Allergens
N/A
Ingredients
- 1. 2 cups quinoa 2. 4 large bell peppers 3. 4 medium zucchinis 4. 1 cup parsley, chopped 5. 1 cup mint, chopped 6. 1 can chickpeas, drained and rinsed 7. 1 cucumber, diced 8. 2 cups cherry tomatoes, halved 9. 1 small red onion, finely chopped 10. 3 cloves garlic, minced 11. 1 lemon, zested and juiced 12. Salt and pepper, to taste 13. Olive oil, for drizzling
Instructions
- Rinse quinoa under cold water, then cook according to package instructions. Allow it to cool.
- Preheat oven to 400°F (200°C). Slice bell peppers in half and remove seeds. Stuff each half with cooked quinoa mixture. Season with salt and pepper, then bake for 15 minutes or until peppers are tender.
- Slice zucchinis into thin rounds. In a mixing bowl, combine zucchini slices with garlic, parsley, mint, and lemon zest. Drizzle with olive oil and season with salt and pepper. Pan fry in batches until golden brown.
- Combine chickpeas, cucumber, red onion, tomatoes, lemon juice, and a pinch of salt to create the mezze platter components.
- Arrange quinoa stuffed peppers, zucchini fritters, and mezze components on a large serving platter. Drizzle with olive oil and enjoy!
Chef’s Insight
This dish offers a delightful mix of textures and flavors, making it perfect for sharing with friends and family during gatherings.
Notes
Adjust seasonings to personal preference. - Feel free to add more vegetables to the mezze platter as desired.