Embrace the vibrant flavors of autumn with this Grilled Fall Vegetable Mezze featuring homemade labneh. This dish showcases a colorful array of seasonal vegetables, perfectly roasted to enhance their natural sweetness and smoky depth. Paired with labneh—a creamy, tangy Middle Eastern cheese made from strained yogurt—this mezze is both visually stunning and deliciously satisfying.
This dish captures the essence of season, making it ideal for cozy dinners and festive celebrations.
Grilled Fall Vegetable Mezze with Homemade Labneh
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This colorful fall mezze is packed with roasted seasonal vegetables, and a refreshing, rich, and zesty labneh (middle eastern style soft cheese made from strained yogurt). Drizzle with high-phenolic olive oil to bring the flavors together, and serve with a flat bread or pita bread to wipe off all the goodness from the platter. It’s the perfect centerpiece for a cozy autumn meal.
Ingredients
- 1 small kabocha or acorn squash, sliced into wedges
- 1 bunch small or medium carrots, preferably with 4”-5” of stems attached (if using large carrots, cut in half lengthwise to create a flat surface
- 1 cup Brussels sprouts, halved
- 3 tbsp extra virgin olive oil (preferably high-phenolic, like The Governor Premium)
- 1 tsp sea salt
- 1 tsp black pepper
- 16 oz plain full fat Greek yogurt
- Heaping ½ teaspoon sea salt or kosher salt
- ¼ cup pomegranate seeds
- ¼ cup walnuts, roughly chopped
- 5-6 Medjool dates, pitted
- 5-6 figs, quartered
- Feta cheese, crumbled
- 1 tsp sumac or 1 tbsp zaatar or a mixture of both
- Pita or flat bread (we used a Persian Sangak)
- More olive oil for drizzling
For the Vegetables
For the labneh
For Garnishing
To Serve
Directions
Roast the Vegetables:
Preheat your oven to 400°F and use a convection setting.
- Toss the squash, carrots, and Brussels sprouts with olive oil, salt, and pepper.
- Spread the veggies on 2-3 parchment lined baking sheets to allow space
- Roast for 15-25 minutes, turning the vegetables once, and removing gradually once tender and caramelized.
Prepare the Labneh:
You can use store bought labneh, but it always tastes better with homemade.
In a medium bowl (or directly in your yogurt container) mix the yogurt and salt for about 1 minute to incorporate well.
- Transfer to a strainer lined with cheese cloth, coffee filter, or 3 layers of paper towels. Cover with more cloth or paper, and place over a bowl to allow drainage.
- Place in the fridge for 12-24 hours
Assemble the Mezze Platter:
Spread the labneh on a large serving platter. Arrange all ingredients on top and garnish with the spices.
Drizzle with olive oil right before serving.
Recipe Note
Tip:
For an added flavor boost, lightly grill your bread before serving.
Enjoy your mezze platter as a vibrant appetizer or a satisfying main, celebrating the flavors of fall with a Mediterranean twist!
