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:

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

Prep vegetables for grilling
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.
Grill each vegetable to desired doneness.
Rough chop grilled vegetables and test seasoning and set aside
If not using straightaway, refrigerate until needed. Make sure to take out of refrigerator at least 30 minutes before serving
Place a layer on mixed grilled vegetables on a platter.
Add a layer on yogurt sauce on top of vegetables
Sprinkle sesame seeds, pepperoncini, sumac and drizzle with olive oil, top with parsley and serve with Aleppo Pepper Pita chips

Yogurt Tahini Sauce

Aleppo Pepper Pita Chips

Cut Pita into triangles and separate the pocket to make thin pieces
Brush each piece with olive oil and sprinkle with Aleppo pepper and sea salt and oregano.
Bake in a 350˚ over until crisp and golden

CHEF'S TIP