Seven-Layer Mediterranean Veggie Stacks

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

A stunning no-cook salad featuring seven distinct vegetable layers, dressed in lemon-herb oil and finished with creamy feta for a refreshing Mediterranean experience. This mediterranean-inspired vegetarian (mediterranean, vegetarian) ready in about 20 minutes pairs medium zucchini, medium yellow squash, red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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

• 2 medium zucchini
• 2 medium yellow squash
• 1 red bell pepper
• 1 yellow bell pepper
• 1/4 cup hummus
• 1/4 cup feta cheese
• 1/4 cup fresh parsley
• 2 tbsp olive oil
• 1 lemon
• 1/4 tsp salt
• 1/8 tsp black pepper

Instructions

1. Step 1: Whisk together 2 tbsp olive oil, the juice of 1 lemon, 1/4 tsp salt, and 1/8 tsp black pepper to make the dressing.
2. Step 2: Toss 2 medium zucchini, sliced into 1/4-inch rounds, with 1 tbsp of the dressing until evenly coated.
3. Step 3: Toss 2 medium yellow squash, sliced into 1/4-inch rounds, with 1 tbsp of the dressing until evenly coated.
4. Step 4: Toss 1 red bell pepper, thinly sliced, with 1 tbsp of the dressing until evenly coated.
5. Step 5: Toss 1 yellow bell pepper, thinly sliced, with 1 tbsp of the dressing until evenly coated.
6. Step 6: Spread 1/4 cup hummus in a single layer on the bottom of a glass or serving dish.
7. Step 7: Arrange half of the dressed zucchini slices on top of the hummus, then half of the dressed yellow squash, then half of the dressed red bell pepper, then half of the dressed yellow bell pepper. Top with 1/4 cup crumbled feta cheese and 1/4 cup chopped fresh parsley.