Mediterranean-Fusion Small Plates with Spiced Yogurt Dip

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

A vibrant assortment of Mediterranean-inspired small plates featuring roasted vegetables and a tangy spiced yogurt dip, perfect for sharing or date nights. This mediterranean-inspired snacks (vegetarian, mediterranean) ready in about 40 minutes blends medium (about 1 lb) eggplant, medium zucchini, large red bell 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 (about 1 lb) eggplant
• 2 medium zucchini
• 1 large red bell pepper
• 1 cup cherry tomatoes
• 3 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1 tsp, divided salt
• 1/2 tsp, divided black pepper
• 1 cup Greek yogurt
• 1 tbsp lemon juice
• 1 clove, minced garlic
• 1 tbsp, chopped fresh dill
• 4 small rounds, warmed pita bread

Instructions

1. Step 1: Preheat the oven to 425°F. Dice 1 medium eggplant, 2 medium zucchini, and 1 large red bell pepper into 1-inch cubes. Place them on a baking sheet with 1 cup cherry tomatoes, drizzle with 3 tbsp olive oil, and sprinkle with 1 tsp salt, 1/2 tsp black pepper, 1 tsp smoked paprika, and 1/2 tsp ground cumin. Toss to coat evenly.
2. Step 2: Roast the vegetables for 25 minutes, stirring halfway through, until tender and lightly caramelized on the edges.
3. Step 3: While vegetables roast, combine 1 cup Greek yogurt, 1 tbsp lemon juice, 1 minced garlic clove, 1 tbsp chopped fresh dill, and a pinch of salt and pepper in a small bowl. Stir well and refrigerate until ready to serve.
4. Step 4: Transfer roasted vegetables to a serving platter and serve alongside the spiced yogurt dip and 4 warmed pita bread rounds for scooping.