Food & Cooking Recipes Lunch Recipes Vegetarian Mezze Lunch to Go Be the first to rate & review! By Lauryn Tyrell Lauryn Tyrell Website Lauryn is the senior food editor for Martha Stewart Living. Editorial Guidelines Updated on August 19, 2019 Print Rate It Share Share Tweet Pin Email Photo: Justin Walker Prep Time: 25 mins Total Time: 40 mins Servings: 2 Yield: 2 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. Ingredients 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 Directions 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. 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. Rate it Print