Grilled Fall Vegetable Mezze with Homemade Labneh

October 15, 2024

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

Rated 5.0 stars by 2 users

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.

Image of Grilled Fall Vegetable Mezze with Homemade Labneh

Ingredients

For the Vegetables

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

For the labneh

16 oz plain full fat Greek yogurt
Heaping ½ teaspoon sea salt or kosher salt

For Garnishing

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

To Serve

Pita or flat bread (we used a Persian Sangak)
More olive oil for drizzling

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!

Why we recommend "The Governor, Premium Edition"

The Governor, Premium Edition impresses with both its exquisite taste and high phenolic content. The pepper-y flavor is beautifully balanced with fruity and floral tasting notes, making it perfect for finishing, drizzling, and dipping, and adding robust flavor to any dish.

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Grilled Fall Vegetable Mezze with Homemade Labneh

Grilled Fall Vegetable Mezze with Homemade Labneh

Ingredients

For the Vegetables

For the labneh

For Garnishing

To Serve

Directions

Roast the Vegetables:

Prepare the Labneh:

Assemble the Mezze Platter:

Recipe Note

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Why we recommend "The Governor, Premium Edition"

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