Mediterranean-Fusion Small Plates with Citrus Yogurt Dip

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-30 · Updated 2026-06-30

A lively assortment of Mediterranean-inspired small plates featuring grilled vegetables, marinated olives, and a tangy citrus yogurt dip perfect for sharing. This mediterranean-inspired quick meals (mediterranean, vegetarian) ready in about 27 minutes blends extra virgin olive oil, kosher salt, black pepper into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 180 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 medium, sliced into 1/4-inch rounds zucchini
• 1 large, cut into 1-inch strips red bell pepper
• 1 small, sliced into 1/4-inch rounds eggplant
• 3 tbsp extra virgin olive oil
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 cup mixed marinated olives
• 1/2 cup plain Greek yogurt
• 1 tsp lemon zest
• 1 tbsp lemon juice
• 1 minced garlic clove
• 1 tbsp chopped fresh dill
• 4 small rounds, toasted pita bread

Instructions

1. Step 1: Preheat a grill pan over medium-high heat. Toss 1 sliced zucchini, 1 cut red bell pepper, and 1 sliced eggplant with 3 tbsp extra virgin olive oil, 1 tsp kosher salt, and 1/2 tsp black pepper. Grill vegetables for 3-4 minutes per side until tender and slightly charred.
2. Step 2: In a small bowl, combine 1/2 cup plain Greek yogurt, 1 tsp lemon zest, 1 tbsp lemon juice, 1 minced garlic clove, and 1 tbsp chopped fresh dill. Mix until smooth and refrigerate to let flavors meld.
3. Step 3: Arrange grilled vegetables and 1/2 cup mixed marinated olives on a serving platter. Serve with 4 toasted small pita bread rounds and the citrus yogurt dip for dipping.