If you can’t decide whether to serve a meze, a starter, or a simple salad, this roasted bell pepper and tomato salad fits right in. Made with oven-roasted peppers, soft tomatoes, garlic, and olive oil, it works equally well on a Mediterranean meze table, as a light appetizer, or as an easy side dish to place in the middle of the table with bread. Ingredients 2–3 bell peppers (red, yellow, or orange), halved and seeds removed 4–5 medium tomatoes, halved Extra virgin olive oil

These baked zucchini slices are simple, golden, and full of flavor. Instead of deep frying, the zucchini is baked until tender with lightly crisp edges and a sprinkle of parmesan that melts beautifully as it comes out of the oven. It’s the kind of easy, no-fuss recipe that turns two humble zucchinis into something you’ll want to make again and again. Ingredients 2 medium zucchinis 1 tablespoon olive oil 2 tablespoons flour or breadcrumbs (or a mix) Salt Black pepper Optional:

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Baba Ganoush is more than just a dip; it's an experience that transports your taste buds straight to the bustling streets of the Middle...