Springtime Mezze with Tzatziki and Spiced Labneh

Here market vegetables are glazed with harissa and served with cooling tzatziki (yogurt-cucumber sauce), labneh, and grilled GF bread to create a fabulously indulgent yet healthy (and easy) feast. FYI, harissa, North African hot sauce, and za’atar, a Middle Eastern spice blend of thyme, sumac, sesame seeds, and salt, are available at Middle Eastern and specialty markets and well-stocked grocers. Enjoy this gluten free appetizer platter yourself or with a crowd.

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Springtime Mezze with Tzatziki and Spiced Labneh

Servings 4

Calories 632 kcal

Author Valerie Aikman-Smith

Ingredients

• 1 tablespoon harissa
• 3/4 cup extra-virgin olive oil
• 1 head little gem lettuce or 1 romaine heart, quartered
• 2 zucchini, cut lengthwise into spears
• 2 yellow summer squash, cut lengthwise into spears
• 1 head radicchio, cut into eighths
• 1 bunch spring onions
• Kosher salt and freshly ground pepper
• 1 cup plain whole-milk yogurt
• 1 Persian cucumber, unpeeled and grated
• 1 clove garlic, finely minced
• 1 cup labneh or Greek yogurt
• 2 tablespoons za’atar, plus more for sprinkling
• 6 slices rustic gluten-free bread
• 1 cup salt-cured black olives

Instructions

1. Preheat the oven to 200°F and warm an oven-safe plate or platter.
2. In a small bowl, whisk together the harissa and 1/2 cup of the olive oil.

3. In a large baking dish, arrange all of the vegetables in one layer, add the harissa oil, and toss to evenly coat. Season with 1/2 teaspoon salt and a few grinds of pepper and set aside.

4. In a small bowl, combine the whole milk yogurt, cucumber, and garlic. Season to taste with salt and pepper. Transfer to a small serving bowl and set aside.
5. In another bowl, whisk together the labneh and za’atar. Transfer to another small serving bowl, sprinkle with more za’atar, and set aside.
6. Heat a grill pan over medium-high heat. When the pan is just smoking, arrange the vegetables in a single layer on the pan and grill in batches until tender-crisp, then transfer to the warmed plate. Return to the oven to keep the vegetables warm.
7. Generously brush the bread with the remaining 1/4 cup oil. Sprinkle with salt, then grill on the grill pan until golden brown and charred on the edges.
8. On a large board or platter, arrange the vegetables, bread, tzatziki, labneh, and olives and serve.

Nutrition Facts

Springtime Mezze with Tzatziki and Spiced Labneh

Amount Per Serving

Calories 632 Calories from Fat 450

% Daily Value*

Fat 50g77%

Saturated Fat 8g50%

Cholesterol 10mg3%

Sodium 853mg37%

Potassium 873mg25%

Carbohydrates 36g12%

Fiber 6g25%

Sugar 13g14%

Protein 15g30%

Vitamin A 3116IU62%

Vitamin C 37mg45%

Calcium 244mg24%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

Photography Renee Anjanette