Mediterranean Mix

A Mediterranean spread is always a hit with something for everyone

Mediterranean Mix

Savory, Nourishing and Delicious!

We’re capping off the weekend with a big Mediterranean spread with something for everyone:  Quinoa Tabbouleh  (I also left some quinoa plain because my son prefers it that way), Easy Homemade Hummus, Grilled Eggplant with Tahini Sauce (sauce from Cooking Light), Grilled Romaine, Roasted Grapes (inspired by and adapted from Gfree Foodie), marinated Olives and some Breaded Chicken.

All so good!  And best part of making a big Sunday spread is that there are leftovers for the next day or so.

Scroll down for recipes.


Mediterranean Mix
A big bowl of Mediterranean inspired goodness- hummus, quinoa tabbouleh, grilled eggplant with lemony tahini sauce, grilled romaine, avocado, marinated olives and roasted grapes.. Tabbouleh recipe adapted from Ina Garten. Tahini Sauce from Cooking Light. Roasted Grapes adapted from Gfree Foodie.
Recipe type: Dinner, Lunch, Salad, Veggies
Cuisine: Gluten-Free, Vegan, Vegetarian
Easy Basic Hummus
  • 1 can chickpeas, rinsed and drained
  • ½ c tahini
  • 3 tbsp fresh lemon juice
  • ¼ cup water
  • ½ tsp cumin
  • 1 clove garlic
  • ½ tsp salt
  • ¼ tsp pepper
  • 3 tbsp olive oil
Grilled Romaine
  • 1 bunch romain hearts, cleaned and pat dry
  • A drizzle of Olive Oil
  • A pinch of salt
  • Parmesan cheese for sprinkling, optional
Grilled Baby Eggplant
  • 5-6 baby eggplant, clean and sliced lengthwise into ¼ inch thick slices
  • Olive oil
  • pinch of salt
Lemony Tahini Sauce (from Cooking Light)
  • 3 tablespoons water water
  • 2 tablespoons tahini
  • 4 teaspoons fresh lemon juice
  • 1 teaspoon honey
  • ½ teaspoon cumin
  • 1 garlic clove, minced
Roasted Grapes
  • 1-2 cups of red grapes, cleaned and removed from stem
  • ½ -1 cup pecans
  • 1-2 tablespoons olive oil
  • Fresh Rosemary sprigs optional
Quinoa Tabbouleh
  • 1 cup quinoa, prepared according to package and cooled to room temperature (1 cup quinoa is just over 4 cups cooked)
  • ¼ cup fresh lemon juice
  • ¼ cup Extra Virgin Olive Oil
  • ½ tsp kosher salt or more to taste
  • ½ - 1 tsp black pepper or to taste
  • 1 cup chopped scallions, white and green parts (approximately 1 bunch)
  • ½ -1 cup, chopped flat-leaf parsley (to taste)
  • ½ - 1 cup chopped fresh mint leaves (optional -- I love but my family doesn't so I make it without)
  • 1 cup chopped cucumber, unpeeled
  • 1 - 1½ cups cherry tomatoes (to taste), cut in half
Easy Basic Hummus
  1. Place all the ingredients except the olive oil in a food processor. Add the olive oil by streaming while mixing.
  2. Process until smooth and creamy.
  3. Adjust to tastes as desired.
Quinoa Tabbouleh
  1. In a small bowl, whisk together lemon juice, olive oil and salt.
  2. In a large bowl, mix prepared quinoa with lemon juice dressing.
  3. Add scallions, parsley, cucumber, tomatoes, pepper. Toss to combine. Season with additional salt and pepper to taste.
  4. Serve. Stores well in a sealed container in the refrigerator for a few days.
Roasted Grapes
  1. Preheat oven to 425 degrees F
  2. Toss grapes and pecans in olive oil with rosemary if using, then place in single layer on baking sheet (lined with foil). Bake 10-12 minutes or until grapes begin to wilt (a few may even pop)
Grilled Romaine
  1. Lightly brush romaine with olive oil and sprinkle with salt. Heat grill pan over medium hight heat, place romaine in a single layer on pan and grill each side approximately 2 minutes or until romaine wilts. Depending on how much romaine you grill, you may have to grill in stages.
  2. Remove from pan, sprinkle with parmesan if using.
Grilled Eggplant
  1. Brush both sides of eggplant with olive oil, sprinkle with a pinch of salt. Over medium high heat, grill on a grill pan or outdoor grill for approximately 15 minutes, flipping once.
Lemony Tahini Sauce
  1. Whisk all ingredients together in a small bowl. Set aside.









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