Mediterranean-Fusion Small Plates with Signature Citrus Yogurt Dip

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-04 · Updated 2026-07-04

A lively assortment of Mediterranean-inspired small plates featuring roasted vegetables, marinated olives, and a refreshing citrus yogurt dip. This mediterranean (vegetarian) ready in about 35 minutes blends halved cherry tomatoes, extra virgin olive oil, sea salt 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 210 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 medium, diced into 1-inch cubes eggplant
• 1 cup, halved cherry tomatoes
• 3 tbsp extra virgin olive oil
• 1 tsp sea salt
• 1/2 tsp black pepper
• 1 cup marinated mixed olives
• 1 cup Greek yogurt
• 1 tsp lemon zest
• 1 tbsp fresh lemon juice
• 1, minced garlic clove
• 1 tbsp, finely chopped fresh dill
• 1 tbsp, finely chopped fresh mint
• 4 small rounds, warmed pita bread

Instructions

1. Step 1: Preheat oven to 425°F. Toss 1 medium zucchini sliced into 1/4-inch rounds, 1 large red bell pepper cut into 1-inch strips, 1 medium eggplant diced into 1-inch cubes, and 1 cup halved cherry tomatoes with 3 tbsp extra virgin olive oil, 1 tsp sea salt, and 1/2 tsp black pepper. Spread on a baking sheet in a single layer and roast for 20 minutes until vegetables are tender and slightly caramelized.
2. Step 2: While vegetables roast, combine 1 cup Greek yogurt, 1 tsp lemon zest, 1 tbsp fresh lemon juice, 1 minced garlic clove, 1 tbsp chopped fresh dill, and 1 tbsp chopped fresh mint in a small bowl. Stir until smooth and refrigerate to let flavors meld.
3. Step 3: Arrange roasted vegetables and 1 cup marinated mixed olives on a serving platter. Serve with the citrus yogurt dip and 4 warmed small pita bread rounds for dipping.