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.
Springtime Mezze with Tzatziki and Spiced Labneh
- 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
Preheat the oven to 200°F and warm an oven-safe plate or platter.
In a small bowl, whisk together the harissa and 1/2 cup of the olive oil.
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.
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.
In another bowl, whisk together the labneh and za’atar. Transfer to another small serving bowl, sprinkle with more za’atar, and set aside.
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.
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.
On a large board or platter, arrange the vegetables, bread, tzatziki, labneh, and olives and serve.
Photography Renee Anjanette