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This is a great sharing dish for garden parties, BBQs or any summer celebrations. It’s loaded with gorgeous seasonal veggies and it makes a terrific party spread too, especially when you’re going to be serving folks with a variety of dietary preferences or restrictions. Everybody can tuck in and enjoy some serious plant deliciousness.

Recipe lovingly created by Happy Skin Kitchen


  • Between 12-14 Gosh! Sweetcorn & Quinoa Bites
  • 1 courgette
  • 1 aubergine
  • 6-8 mini sweet peppers
  • 6-8 baby courgette (optional, normal courgette would work as well)
  • 6-8 baby carrots
  • 1 cup of olives of your choice (I have used a mix of black and green olives)
  • ¼ cup of unsweetened coconut yogurt
  • ½ avocado
  • 10-12 sweet cherry tomatoes
  • 10-12 flaxseeds crackers
  • Olive oil for roasting
  • 3-4 lettuce leaves
  • 1 teaspoon of mixed dried herbs of your choice

For the hummus:

  • 1 can of drained and rinsed chickpeas
  • 1 heaped tablespoon of tahini paste
  • 1 clove of garlic
  • The juice of ½ lemon
  • ½ teaspoon of cumin powder
  • Salt & pepper to taste
  1. Preheat oven to electric 200°c/fan oven 180°c/gas mark 4
  2. Add all hummus ingredients into a food processor and blend until smooth, for about 2-3 minutes. Set aside.
  3. Place the baby carrots, baby courgette and mini sweet peppers into a baking tray, and drizzle them with some olive oil, salt, black pepper and a dash or paprika (optional). Give the tray a shake so all the vegetables are coated in oil and bake them in the oven for 25 to 30 minutes until soft.
  4. 10 minutes before the vegetables are cooked, place the Gosh! Bites onto baking tray and bake.
  5. Slice aubergine and courgette into about ½ cm thick slices and place them on a griddle pan. Make sure to preheat the pan for 5 minutes before to get those lovely charred stripes. Grill the veggies onto each side for 2-3 minutes.
  6. Place them all into a bowl, drizzle some olive oil, sprinkle some dried mixed herbs (we have used herbs de provence), salt & pepper to taste.
  7. To assemble the platter: Cover the plate with the lettuce leaves (a cheese board will work as well). Place the baked bites into one corner, place the hummus and coconut yogurt into a small dipping bowls. Arrange all the veggies on the plate and add the flaxseeds crackers. You can either scatter the olives between the veggies or you can serve them in a small bowls. Serve straight away and enjoy!

Recipe lovingly created by @happyskinkitchen