Barefoot Contessa Greek Mezze Platter with Thyme Roasted Red Peppers

Barefoot Contessa Greek Mezze Platter with Thyme Roasted Red Peppers is made with red bell peppers, olive oil, lemon juice, fresh thyme, sea salt, hummus, herbed feta, tzatziki, olives, grape leaves, and pita. This recipe creates a colorful, Mediterranean-style appetizer platter. It takes about 1 hour and 15 minutes to prepare (plus 24 hours marinating) and serves 8 to 10.

Barefoot Contessa Greek Mezze Platter with Thyme Roasted Red Peppers Ingredients

• 6 large Holland red bell peppers
• 3 tablespoons good olive oil
• 3 tablespoons freshly squeezed lemon juice
• 6 sprigs fresh thyme
• Sea salt or fleur de sel
• Roasted Red Pepper Hummus or store-bought hummus
• Marinated Herbed Feta
• Easy Tzatziki
• Kalamata olives
• Stuffed grape leaves, store-bought
• Toasted pita triangles, for serving

How To Make Barefoot Contessa Greek Mezze Platter with Thyme Roasted Red Peppers

1. Preheat the Oven: Set the oven to 500 degrees and line a sheet pan with aluminum foil.
2. Roast the Peppers: Place red peppers on the sheet pan and roast for 30–35 minutes, turning twice, until charred and wrinkled.
3. Steam and Peel: Wrap the hot sheet pan tightly with foil and let sit for 30 minutes. Once cool, remove stems, skins, and seeds, and quarter the peppers lengthwise.
4. Marinate the Peppers: Place peppers in a shallow dish. Add olive oil, lemon juice, thyme, and ¾ teaspoon salt. Cover and refrigerate for at least 24 hours.
5. Assemble the Platter: Arrange the marinated peppers on a serving platter. Add hummus, herbed feta, tzatziki, olives, grape leaves, and pita triangles. Sprinkle peppers with sea salt before serving.

Recipe Tips

• Use Sweet Peppers: Holland or bell peppers work best for their size and sweetness.
• Let Flavors Develop: Marinate peppers a day ahead for maximum flavor.
• Include Variety: Offer a mix of dips and textures—creamy, crunchy, and briny.
• Serve at Room Temperature: Mezze items taste best when not too cold.
• Prep Ahead: All components can be prepped in advance for easy assembly.

What To Serve With Greek Mezze Platter

This platter pairs beautifully with crisp white wines like Assyrtiko or Sauvignon Blanc, or with sparkling water and lemon. It’s ideal as an appetizer before grilled meats or seafood.

How To Store Greek Mezze Platter

Refrigerate: Store components separately in airtight containers. The marinated peppers will keep for up to 5 days. Assemble platter just before serving.
Freeze: Freezing is not recommended for this dish.

Greek Mezze Platter Nutrition Facts

Estimated per serving (based on 10 servings):

• Calories: 180
• Total Fat: 11g
• Saturated Fat: 3g
• Carbohydrates: 14g
• Sugar: 3g
• Protein: 5g
• Sodium: 420mg

FAQs

Can I use jarred roasted peppers?
Yes, but homemade peppers have better texture and flavor.

What’s the best bread to serve with mezze?
Toasted pita triangles are traditional and ideal for dipping.

Can I add more items to the platter?
Absolutely—try cherry tomatoes, cucumber slices, or grilled halloumi.

How far in advance can I assemble the platter?
Assemble just before serving, but prep components up to 2 days ahead.

What if I don’t have fresh thyme?
Use ½ teaspoon dried thyme as a substitute, but fresh is preferred.

Try More Recipes:

• Barefoot Contessa Truffled Chicken Liver Mousse
• Barefoot Contessa Roasted Red Pepper Hummus
• Barefoot Contessa Parmesan Kale Chips

Barefoot Contessa Greek Mezze Platter with Thyme Roasted Red Peppers

Author: Hamdi Saidani Cooking Method:Roasting Cuisine:American Courses:Appetizers

Difficulty:BeginnerPrep time: 10 minutesCook time: 35 minutesRest time: 30 minutesTotal time:1 hour 15 minutesServings:8-10 servingsCalories:180 kcal Best Season:Available

Description

A vibrant Greek mezze platter featuring marinated red peppers, hummus, feta, tzatziki, olives, and pita.

Ingredients

• 6 large Holland red bell peppers
  
• 3 tablespoons good olive oil
  
• 3 tablespoons freshly squeezed lemon juice
  
• 6 sprigs fresh thyme
  
• Sea salt or fleur de sel
• Roasted Red Pepper Hummus or store-bought hummus
  
• Marinated Herbed Feta
  
• Easy Tzatziki
  
• Kalamata olives
  
• Stuffed grape leaves, store-bought
  
• Toasted pita triangles, for serving
  

Instructions

1. Preheat oven to 500°F and line a sheet pan with foil.
   
2. Roast peppers for 30–35 minutes until charred, turning twice.
   
3. Wrap pan with foil and let sit for 30 minutes. Peel, stem, seed, and quarter peppers.
   
4. Marinate peppers with olive oil, lemon juice, thyme, and salt; refrigerate 24 hours.
   
5. Arrange peppers on a platter with hummus, feta, tzatziki, olives, grape leaves, and pita. Sprinkle with sea salt and serve.

Keywords:Barefoot Contessa Greek Mezze Platter with Thyme Roasted Red Peppers