Ina Garten Greek Mezze Platter with Thyme Roasted Red Peppers gives you a make ahead party appetizer that keeps in the fridge all week. Charred red bells sit overnight in olive oil, lemon, and thyme, so your dinner party spread is done before guests arrive.
Roasting the peppers at 500 degrees until fully charred and wrapping them tight in foil is the step that matters most. That trapped steam loosens the skins completely, so they peel off in seconds with no scraping.
Source: Make It Ahead (2014)
Ina Garten Greek Mezze Platter With Thyme Roasted Red Peppers
Course: AppetizerCuisine: AmericanDifficulty: Easy8
servings20
minutes35
minutes350
kcalA spread of tender, charred red peppers marinated in olive oil, lemon, and thyme, arranged alongside hummus, herbed feta, tzatziki, olives, stuffed grape leaves, and toasted pita triangles.
Ingredients
6 large Holland red bell peppers
3 tablespoons good olive oil
3 tablespoons freshly squeezed lemon juice
6 sprigs fresh thyme
Sea salt or fleur de sel
Roasted Red Pepper Hummus or store-bought hummus
Marinated Herbed Feta
Easy Tzatziki
Kalamata olives
Stuffed grape leaves, store-bought
Toasted pita triangles, for serving
Directions
- Preheat the oven: Preheat the oven to 500 degrees. Line a sheet pan with aluminum foil.
- Roast and steam the peppers: Place the peppers on the sheet pan and roast for 30 to 35 minutes, until the skins are completely wrinkled and the peppers are very charred, turning them twice during roasting. Remove the pan from the oven and immediately wrap the entire pan tightly with aluminum foil. Set aside for 30 minutes, until the peppers are cool enough to handle. Remove the stems and cut in quarters lengthwise. Remove and discard the skin and seeds.
- Marinate and assemble: Place the peppers in a shallow dish and add the olive oil, lemon juice, thyme sprigs, and 3/4 teaspoon salt. Wrap the dish and refrigerate for at least 24 hours. Sprinkle the peppers with sea salt and arrange them artfully on a platter with the hummus, feta, tzatziki, olives, grape leaves, and pita.
FAQs
Can I use jarred roasted red peppers instead?
You can, but the texture and flavor will not match. Oven-roasting at 500 degrees gives these peppers a deep char that jars cannot replicate. The overnight marinade also absorbs better into freshly roasted peppers because their flesh is still warm and porous when it hits the olive oil and lemon.
How far ahead can I make the peppers?
The peppers can be prepared and refrigerated for up to a week before serving. On the day of your party, arrange them on a platter with the accompaniments. The full platter can be assembled up to 4 hours ahead, wrapped, and stored at room temperature.
What is the best way to store leftovers?
Keep leftover peppers in their marinade in a sealed container in the fridge for up to a week. The dips should go back in the fridge separately, since mixing them together shortens their shelf life. Pita triangles lose their crunch, so toast a fresh batch when you serve again.
Can I swap in different dips for the platter?
The recipe calls for hummus, herbed feta, and tzatziki, but baba ganoush, whipped feta, or a yogurt dip all work well. Try to keep the balance of something creamy, something briny, and something tangy so the platter still has range. Just make sure each dip can sit at room temperature for the length of your party.
Do I need Holland red bell peppers specifically?
Holland peppers are larger and sweeter than standard supermarket peppers, which is why the recipe calls for them. Regular large red bell peppers will work if you cannot find them. Just look for the biggest ones available, since they shrink quite a bit after roasting and peeling.
