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Grilled Vegetable Mezze with Aleppo Pita Chips

Grilled Vegetable Mezze with Aleppo Pita Chips

A plant-forward mixture of grilled and chopped vegetables topped with a yogurt tahini sauce and served with Aleppo pepper seasoned pita chips.

Made with

Chef's Tip

This dish is best served at room temperature.
 

What You'll Need

  Grilled Vegetables
1 ea Large Zucchini
2 ea Red Bell Peppers
2 ea Eggplant
2 ea Yellow Onions
1 Tbsp Master’s Touch® Roasted Garlic Flavor Concentrate
1/4 cup True Foundations™ Vegetable Liquid Stock Concentrate
1 1/2 tsp Sumac, ground
1 tsp  black pepper, freshly ground
3 Tbsp EVOO
2 Tbsp Lemon Juice
  Yogurt Tahini Sauce
1 cup Plain Greek Yogurt
1/4 cup Tahini
3 Tbsp Pepperoncini brine
1 tsp Master’s Touch® Roasted Garlic Flavor Concentrate
To taste salt
2 Tbsp Lemon Juice
1/2 tsp Cumin, ground
1/2 tsp Sumac, ground
  Aleppo Pepper Pita Chips
4 ea Pocket Pita
1/2 cup Evoo Drizzle
To taste Aleppo Pepper 
To Taste Sea Salt
To taste Greek Oregano
  Garnish
  Flat leaf parsley
  Toasted Sesame Seeds
  Ssliced Pepperoncini
  EVOO Drizzle
  Sumac sprinkle

Preparation

Grilled Vegetables and Garnish
  1. Prep vegetables for grilling
  2. Mix together the olive oil, vegetable liquid stock concentrate, roasted garlic paste, sumac and black pepper and lemon juice and marinate the vegetables for one hour. 
  3. Grill each vegetable to desired doneness. 
  4. Rough chop grilled vegetables and test seasoning and set aside
  5. If not using straightaway, refrigerate until needed.  Make sure to take out of refrigerator at least 30 minutes before serving
  6. Place a layer on mixed grilled vegetables on a platter.
  7. Add a layer on yogurt sauce on top of vegetables
  8. Sprinkle sesame seeds, pepperoncini, sumac and drizzle with olive oil, top with parsley and serve with Aleppo Pepper Pita chips
Yogurt Tahini Sauce
  1. Place all ingredients in a blender or food processor and blend until smooth.
  2. Adjust seasoning if needed
  3. Set aside for service
Aleppo Pepper Pita Chips
  1. Cut Pita into triangles and separate the pocket to make thin pieces
  2. Brush each piece with olive oil and sprinkle with Aleppo pepper and sea salt and oregano.
  3. Bake in a 350˚ over until crisp and golden