Mediterranean grazing platter
Prep
30 min
Cook
30 min
Serves
10
Skill
Vegetarian
Prep
30 min
Cook
30 min
Serves
10
Skill
Give your party platter a Mediterranean twist with classic plant-based dishes. Make sure to include a range of textures and flavours – with lots of dips and dippers for big and little hands. Make up a pitcher of mint iced tea or sparkling lemon water as refreshing drink options.
Read our tips to styling the perfect grazing platter and for more delicious platter ideas take a look at our grazing platter recipe collection.
Ingredients
Suggestions for prepared recipes
- Baked falafels or Green pea falafel balls
- Roasted pumpkin wedges with pomegranate, feta, pine nuts or Roast pumpkin and feta
- Spinach filo triangles or Asian green triangles
- grissini (hard breadsticks)
- char-grilled baguette slices
- toasted pita wedges
- pan-fried haloumi
- tzatziki (mint yoghurt dip)
- hummus
- tabouli salad (parsley, tomato, onion)
- dolmas (rice rolled in vine leaves)
- vegetarian mezze (semi-dried tomatoes, artichoke hearts, chargrilled eggplant,
roasted capsicum strips) - cucumber ribbons
- quick-pickled red onion
- tomato wedges
- blanched green beans
- rocket leaves
- grapes
- grapefruit
- lemon wedges
- mixed olives
- pistachios
Method
- Select serving boards or platters to suit ingredients.
- Place larger items and prepared recipes on boards first, making them the focal point of your platter.
- Add smaller items and bowls such as nuts and dips.
- Add other small elements to fill in the gaps around the main plates.
- To finish your platter add decorative flourishes such as fresh herbs or edible flowers.
Tips
- Whenever possible work with odd numbers of similar items, such as three small bowls of dips.
- When it comes to dishes, anything goes - from your Nan's old cake tin to ceramic ramekins or clean jars from the back of the cupboard!
- Try popping chopped veggies on skewers or creating fruit shapes with cookie cutters.
Suggestions for prepared recipes
- Baked falafels or Green pea falafel balls
- Roasted pumpkin wedges with pomegranate, feta, pine nuts or Roast pumpkin and feta
- Spinach filo triangles or Asian green triangles
- grissini (hard breadsticks)
- char-grilled baguette slices
- toasted pita wedges
- pan-fried haloumi
- tzatziki (mint yoghurt dip)
- hummus
- tabouli salad (parsley, tomato, onion)
- dolmas (rice rolled in vine leaves)
- vegetarian mezze (semi-dried tomatoes, artichoke hearts, chargrilled eggplant,
roasted capsicum strips) - cucumber ribbons
- quick-pickled red onion
- tomato wedges
- blanched green beans
- rocket leaves
- grapes
- grapefruit
- lemon wedges
- mixed olives
- pistachios
- Select serving boards or platters to suit ingredients.
- Place larger items and prepared recipes on boards first, making them the focal point of your platter.
- Add smaller items and bowls such as nuts and dips.
- Add other small elements to fill in the gaps around the main plates.
- To finish your platter add decorative flourishes such as fresh herbs or edible flowers.
Tips
- Whenever possible work with odd numbers of similar items, such as three small bowls of dips.
- When it comes to dishes, anything goes - from your Nan's old cake tin to ceramic ramekins or clean jars from the back of the cupboard!
- Try popping chopped veggies on skewers or creating fruit shapes with cookie cutters.