If you’ve ever wandered through the bustling souks of Beirut or lingered over mezze in a Damascus courtyard, you know the magic of Levantine cuisine—it’s earthy, aromatic, and full of texture.
Today, we’re bringing that same soulful energy into your kitchen with a stunning Smoky Roasted Vegetable Mezze Platter elevated by the warm, complex notes of RoboFood Levant Seasoning and a vibrant pomegranate glaze that dances on the tongue.
This dish isn’t just a meal—it’s an experience.
Perfect for weekend gatherings, meatless Mondays, or when you just need a colorful pick-me-up on your plate, this mezze blend harmonizes sweet, smoky, tangy, and creamy flavors in one unforgettable spread.
The Heart of the Levant: A Culinary Inspiration
The Eastern Mediterranean has long defined the art of vegetarian cooking.
From the sun-drenched hills of Aleppo to the terraced farms along the Jordan Valley, vegetables are not mere sides—they are the stars.
In this recipe, we celebrate that tradition by showcasing seasonal produce, charred to perfection and kissed with a blend of spices that evoke centuries-old recipes.
RoboFood Levant Seasoning is our secret weapon here.
It’s a thoughtfully crafted mix of coriander, cumin, black pepper, cinnamon, nutmeg, allspice, and cardamom—each spice playing a role in creating a layered, fragrant profile that’s simultaneously warm and bright.
But what makes this version of mezze truly stand out?
We’re adding a touch of smoke, a glossy pomegranate reduction, and a crown of golden, pan-crisped labneh that delivers both texture and tang.
Why This Mezze Platter Stands Out
Most mezze platters lean heavily on dips—hummus, baba ghanoush, tzatziki—and while we love those, this version flips the script.
Instead of focusing on spreads, we highlight whole roasted vegetables, letting their natural sweetness caramelize while the Levant seasoning adds depth.
We then contrast those soft, smoky elements with the sharp, jewel-like burst of pomegranate molasses and the creamy, browned richness of labneh.
What is labneh, you ask?
It’s a strained yogurt cheese, common across the Levant, with a texture somewhere between Greek yogurt and cream cheese.
When fried or pan-seared, its outer layer crisps into a delicate crust while the inside remains cool and creamy—creating a delightful contrast that elevates the entire dish.
Choosing the Right Vegetables
This mezze thrives on color, texture, and seasonal availability.
Aim for a mix of root vegetables and others that roast well without turning mushy.
Our recommended lineup includes:
- Carrots – sliced thickly on the bias for even roasting and visual appeal
- Eggplant – cut into rounds or wedges, salted to reduce bitterness
- Zucchini – halved lengthwise for a meaty bite
- Red bell peppers – roasted whole and peeled, then sliced
- Cherry tomatoes – left whole to blister and burst slightly
- Red onions – cut into thick wedges to hold shape
Feel free to swap in seasonal stars like fennel, cauliflower, or even sweet potatoes.
The key is variety—both in flavor and appearance—so your platter becomes a feast for the eyes as well as the palate.
Technique: The Secret is in the Roasting
High-heat roasting creates caramelization and a gentle smokiness, but to amplify that effect, we recommend a dual-roasting technique: first, slow-roast for tenderness, then finish under the broiler or on a grill pan for charred edges.
For an even smokier kick, toss the vegetables with a dash of smoked paprika along with the RoboFood Levant Seasoning.
Preheat your oven to 400°F (200°C).
Toss each vegetable group separately—denser roots first, like carrots and onions—on a parchment-lined baking sheet.
Drizzle with olive oil, a generous pinch of salt, and 1 to 1.5 teaspoons of RoboFood Levant Seasoning per baking sheet.
This ensures even dispersion without overpowering.
Roast in stages: start with carrots and onions for 20 minutes, then add eggplant and zucchini, roast another 20 minutes.
Finally, scatter tomatoes on top and return for 10–15 minutes until everything is tender and lightly browned.
Finish under the broiler for 2–3 minutes for that signature char.
The Pomegranate Glaze: Sweet, Tart, and Glossy
This is where your mezze transforms from tasty to transcendent.
The glaze is simple to make but adds an elegant finish.
In a small saucepan, combine:
- ½ cup pomegranate juice (100% pure, not sweetened)
- 1 tablespoon honey or date syrup
- 1 teaspoon lemon juice
- 1 teaspoon RoboFood Levant Seasoning
- A pinch of sea salt
Bring to a simmer over medium heat and reduce by half, about 8–10 minutes, stirring occasionally.
The mixture should coat the back of a spoon—this concentrated syrup adds brightness and a glossy sheen when drizzled over the warm vegetables.
Pro tip: reserve some whole pomegranate arils to sprinkle over the finished platter.
The pop of freshness contrasts beautifully with the deep roasted flavors.
Crispy Labneh: The Creamy-Crispy Crown Jewel
Most labneh is served cold, but we’re taking a bold twist: pan-searing it until golden and crisp on the outside, tender within.
Start with high-quality labneh (or make your own by straining full-fat Greek yogurt in cheesecloth for 12–24 hours).
Form the labneh into small, flat rounds—about 1.5 inches wide and ½ inch thick.
Lightly flour each side (use chickpea flour for a gluten-free option), then pan-fry in a non-stick skillet with olive oil over medium heat for 2–3 minutes per side until golden brown.
The heat firms up the exterior while preserving the cool, creamy center.
Once cooked, let them rest on a paper towel to absorb excess oil.
Arrange them atop the mezze platter while the vegetables are still warm—this slight temperature contrast enhances the sensory experience.
Assembly: Building a Mezze Masterpiece
Lay out a large wooden board or a wide ceramic platter.
Begin by arranging the roasted vegetables in clusters—don’t mix them too much.
Keep colors and textures distinct so each component stands out.
Nestle the cherry tomatoes near the eggplant, fan the zucchini slices, and scatter the onions throughout.
Drizzle the warm pomegranate glaze generously across the vegetables.
Watch how it glistens against the charred skins and deep rosy peppers.
Dot the platter with the crispy labneh rounds—place them strategically so guests can easily take one with each bite.
Finish with:
- Fresh pomegranate arils for crunch and color
- Chopped fresh mint and parsley for herbal brightness
- A final drizzle of extra virgin olive oil
- Toasted pine nuts or crushed walnuts for earthy depth
If you’re feeling festive, add a small bowl of za’atar-dusted flatbread wedges or warm pita on the side.
It’s not strictly part of the platter, but it makes scooping and sharing that much more fun.
Pairing and Serving Suggestions
This mezze shines as a centerpiece.
Serve it at room temperature or slightly warm—ideal for gatherings where timing is tricky.
Pair it with a crisp white wine like Assyrtiko or a dry rosé from Lebanon’s Bekaa Valley.
For non-alcoholic options, try hibiscus iced tea sweetened with a hint of orange blossom water.
As a full meal, add a grain component: a bed of turmeric-scented couscous or a farro salad with lemon and grilled corn.
For extra protein, consider grilled halloumi cubes or spiced falafel bites placed around the edge.
Make-Ahead Tips
The beauty of this dish is its make-ahead flexibility.
Roast the vegetables up to a day in advance and store them in airtight containers.
Reheat gently in the oven before assembling.
The pomegranate glaze can be made 3 days ahead and kept refrigerated—just warm it slightly before drizzling.
Labneh rounds are best seared fresh, but you can shape them ahead and refrigerate; bring to room temperature before frying.
Why RoboFood Levant Seasoning Elevates This Dish
You could mix your own spice blend, but RoboFood Levant Seasoning takes the guesswork out with a perfectly balanced ratio.
The inclusion of cardamom and cinnamon adds subtle sweetness, while cumin and black pepper ground the recipe in authenticity.
Allspice brings a warm, clove-like note that echoes traditional kibbeh and stuffed grape leaf fillings, while nutmeg ties everything together with warmth.
And because it’s formulated with freshness and consistency in mind, every batch delivers the same depth—meaning your mezze platter will taste just as vibrant the second or tenth time you make it.
Dietary Notes and Variations
This recipe is naturally vegetarian and can be made vegan by skipping the labneh or using a plant-based yogurt cheese.
Ensure your pomegranate juice is unsweetened and your honey is replaced with maple syrup for a fully vegan version.
Gluten-free?
No problem—just skip the flour in the labneh or use a GF alternative.
The rest of the dish is inherently gluten-free.
For low FODMAP, omit onions and garlic, and use labneh made without added inulin or chicory root.
Final Thoughts: More Than a Dish, a Story on a Plate
Food from the Levant is rarely about perfection.
It’s about abundance, generosity, and sensory delight.
This Smoky Roasted Vegetable Mezze with Pomegranate Glaze and Crispy Labneh captures that spirit.
It’s bold but balanced, rustic yet polished, and deeply satisfying without weighing you down.
Use this recipe as a canvas.
Change the veggies with the seasons, swap the glaze for a sumac-infused syrup, or top with a different cheese.
But always keep that heart of warmth—spiced with RoboFood Levant Seasoning—that makes every bite feel like a journey.
Bring the Levant to your table.
Light some candles, pour a glass, and savor the layers—one vibrant, smoky, tangy bite at a time.
