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.

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Justin Walker

Recipe Summary

prep:
25 mins
total:
40 mins
Servings:
2
Yield:
2
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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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