Vegetarian Mezze Lunch to Go

vegetarian mezze bento box
Photo: Justin Walker
Prep Time:
25 mins
Total Time:
40 mins

For a healthful and delicious desk lunch, pack a bento box with these fresh and roasted vegetables, dips and protein. It's a Mediterranean mezze platter with the convenience of an on-the-go lunch. The roasted vegetables, eggs, and dressing can all be prepared on the weekend or the night before, so meal packing morning of is a cinch.


  • 1 small zucchini

  • 1 small eggplant

  • Extra-virgin olive oil

  • Kosher salt and freshly ground pepper

  • ¼ cup tahini

  • 1 tablespoon fresh lemon juice, plus a squeeze

  • Curly parsley leaves

  • One hard-cooked egg dipped in za'atar and pepper

  • Greek yogurt, for serving

  • Cucumber spears, store-bought stuffed grape leaves (such as Divina ), and Little Gem lettuce leaves, for serving


  1. Cut zucchini and eggplant into 1-inch pieces, and toss with enough extra-virgin olive oil to evenly coat. Season with kosher salt and freshly ground pepper. Roast in a preheated 425-degree oven until tender and golden brown in places, about 18 minutes. Let cool.

  2. Stir together tahini and 1/4 cup water with lemon juice and olive oil; season with salt and pepper. Pack dressing in a bento box or other resealable container with curly parsley leaves tossed with lemon juice and salt. Dip hard-cooked egg in za'atar and pepper and add to bento box. Add Greek yogurt drizzled with oil, cucumber spears, store-bought stuffed grape leaves, Little Gem lettuce leaves, and roasted vegetables.

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