Mediterranean Grilled Vegetables and Hummus Platter

Mediterranean grilled vegetables, pita bread & feta cheese are served with an assortment of hummus varieties on a delicious veggie & hummus plate!

For today’s post I partnered with Sabra Hummus to share a colorful Mediterranean platter filled with grilled vegetables and flavorful hummus varieties.

Grilling brings people together. There’s something about the smoky aroma, warm sun, and relaxed conversation that turns a simple gathering into a memory. Between the main course and the grill-side desserts, a shared snack platter gives guests something tasty to nibble on while they mingle. This Mediterranean Grilled Vegetable & Hummus Plate makes a perfect mid-day or early evening shareable bite—fresh, vibrant, and easy to assemble.

For this platter I grilled mini sweet peppers, zucchini, yellow squash and baby bella mushrooms. I also grilled whole pepperoncinis, slices of pita bread, and a block of feta cheese until it warmed and softened slightly. I served everything with two hummus varieties—Roasted Red Pepper and Roasted Garlic—so guests could mix and match flavors. The result is a colorful board that looks impressive but comes together quickly.

Grilled Vegetables & Hummus Plate Ingredients

• 4 pieces pita bread
• 1 large yellow squash
• 1 large zucchini
• 10–12 mini sweet peppers
• 1 cup whole pepperoncinis
• 8 oz whole baby bella mushrooms
• 8 oz block feta cheese
• Roasted Red Pepper hummus (about 10 oz)
• Roasted Garlic hummus (about 10 oz)

Grilled Vegetables & Hummus Plate Instructions

1. Preheat the grill to medium-high heat.
2. Slice the pita bread into triangles so they are easy to pick up and dip.
3. Cut the yellow squash and zucchini in half lengthwise, then cut those halves in half again through the middle and slice into sticks or wedges for even grilling.
4. Arrange the squash, zucchini, mini peppers, pepperoncinis and baby bella mushrooms on the hot grill. Grill vegetables 3–4 minutes per side until nicely charred and fork-tender. Turn only once or twice for best grill marks.
5. Add the pita triangles to the grill and toast for 1–2 minutes per side until warmed and slightly crisp.
6. Place the whole block of feta on the grill and warm it 1–2 minutes per side, just until it begins to soften—watch carefully so it doesn’t melt completely or fall through the grates. Wrapping the feta in foil is an option if your grill grates are wide.
7. Transfer everything to a large cutting board or serving platter. Arrange the grilled vegetables, toasted pita, warmed feta, and bowls of Roasted Red Pepper and Roasted Garlic hummus for dipping.

This platter is flexible—use whatever seasonal vegetables you have on hand. Grilled asparagus, eggplant slices, or cherry tomatoes on skewers all work well. Keep the presentation varied by grouping colors and textures: place red peppers near green pepperoncinis, stack pita triangles, and break the feta into chunks if you prefer a ready-to-eat format.

My favorite pairings were grilled squash with the Roasted Red Pepper hummus and the peppers and pepperoncinis with the Roasted Garlic hummus. The combination of smoky, slightly charred vegetables with creamy hummus and salty feta is satisfying and bright—perfect for sharing by the pool or as a lighter BBQ option.

Serving suggestions: offer extra lemon wedges, a drizzle of good olive oil, and a sprinkle of chopped fresh parsley or oregano for garnish. Provide small forks or skewers if you want to keep things tidy, and set out napkins—this is a convivial, hands-on style dish.

Storage and reheating: leftovers keep well in an airtight container in the refrigerator for 2–3 days. Reheat grilled vegetables briefly in a hot skillet or under the broiler to refresh their char; pita can be warmed in a toaster or oven. Hummus is best served chilled or at room temperature.

Nutrition Facts

This Mediterranean Grilled Vegetable & Hummus Plate is a simple way to elevate a grill day. It’s colorful, satisfying, and ideal for gatherings where people can graze and chat. Guests at my recent BBQ enjoyed it alongside grilled drinks and summer salads—everyone appreciated a lighter, flavorful option that still tastes indulgent.