Plant-Based Mediterranean Board

What's on the board

Amounts and prices for each item are in the book, or open the board in the Board Builder for amounts sized to your guest count.

Why it works

This board borrows from a food culture where dips, vegetables and legumes were always the main event. Chickpeas show up three ways, as hummus, falafel and tabbouleh's partner, and eggplant gives baba ghanoush its smoky depth.

Lemon is the thread through everything. A squeeze over the falafel and tabbouleh, and lemon in the tzatziki, brightens the rich tahini dips, while salty Kalamatas and toasted pistachios add the salt and crunch.

Timeline

1. T–25 minBake the frozen falafel bites as the package directs.
2. T–20 minFill the dip bowls; drain the grape leaves and olives.
3. T–15 minSlice the cucumber and halve the tomatoes; toast the pita.
4. T–10 minStir za'atar into the olive oil; place the bowls on the board.
5. T–0Add the warm falafel, pita, pistachios, mint and lemon; serve.

The seven-step placement plan (what goes where, and why) is in the book.

Questions

More boards

• Plant-Based Plant-Based Fall Harvest Board Serves 6–8 · $35–$50 Plant-basedIntermediate
• Plant-Based Plant-Based Holiday Board Serves 10–14 · $55–$75 Plant-basedIntermediate
• Plant-Based Plant-Based Starter Board Serves 6–8 · $35–$50 Plant-basedBeginner

All boards →