Create an impressive and colorful platter that transforms simple vegetables into a restaurant-quality feast. This traditional Mediterranean mixed fried platter combines perfectly seasoned vegetables with homemade kofta, all served with a rich tomato-garlic sauce that brings every bite to life.
Ingredients
For the Vegetables:
- 500g / 1.1 lbs potatoes, cut into fingers or rings
- 2 medium zucchini, sliced
- 300g / 10 oz green beans, ends trimmed
- 2 medium eggplants, partially peeled and sliced
- 4-5 long green peppers
- 2 bell peppers, split lengthwise
- Salt for seasoning
- Vegetable oil for frying
For the Kofta:
- 500g / 1.1 lbs ground meat (beef or lamb)
- 1 medium onion, finely grated
- 5g / 1 teaspoon salt
- 2.5g / ½ teaspoon black pepper
- 5g / 1 teaspoon minced garlic
- 30g / 2 tablespoons fresh parsley, chopped
- 15g / 1 tablespoon breadcrumbs
- 5g / 1 teaspoon baking powder
- Oil for shaping and frying
For the Tomato Sauce:
- 60ml / 4 tablespoons garlic-infused oil
- 3-4 ripe tomatoes, chopped
- Salt to taste
- 2.5g / ½ teaspoon black pepper
Instructions
- Prepare the potatoes: Wash and cut potatoes into finger shapes or rings. Rinse again and drain thoroughly. Fry in hot oil with a pinch of salt until golden brown. Set aside.
- Fry the zucchini: Slice zucchini into rounds, sprinkle with salt, and fry over medium heat until golden and aromatic. Remove and drain.
- Cook the green beans: Trim bean ends, salt lightly, and fry over low heat until tender and slightly caramelized.
- Prepare the eggplant: Partially peel eggplants, make a lengthwise slit, and cut into medium slices. Salt both sides and the inside generously. Pat dry after 10 minutes, then fry over medium heat until golden.
- Fry the peppers: Split long peppers lengthwise and bell peppers into strips. Salt well and fry over low heat until softened and lightly charred.
- Make the kofta: Mix ground meat, grated onion, salt, black pepper, minced garlic, parsley, breadcrumbs, and baking powder. Refrigerate for 30 minutes. With oiled hands, shape into small finger-sized pieces.
- Cook the kofta: Fry kofta in a little oil over medium heat, turning frequently until browned on all sides.
- Prepare the sauce: Heat garlic oil in a pan, add chopped tomatoes, salt, and black pepper. Cook until tomatoes break down and sauce thickens.
- Assemble the platter: Arrange all fried vegetables and kofta on a large serving platter. Serve with the tomato-garlic sauce on the side.
Time and Serving
Prep Time: 45 minutes
Cook Time: 40 minutes
Total Time: 1 hour 25 minutes
Serves: 6-8 people
Nutrition (Per Serving)
- Calories: 385
- Protein: 18g
- Carbohydrates: 28g
- Fat: 22g
- Fiber: 8g
- Vitamin C: 45mg
Why This Recipe Is Outstanding
This mixed fried platter showcases the Mediterranean principle of celebrating vegetables as the stars of the meal. Each vegetable retains its unique texture and flavor while the light frying enhances their natural sweetness. The variety provides an excellent range of nutrients including fiber, vitamins A and C, potassium, and antioxidants from the colorful vegetables. The homemade kofta adds high-quality protein, while the tomato-garlic sauce contributes lycopene and heart-healthy compounds. This communal-style dish encourages sharing and creates a festive dining experience that brings people together around wholesome, satisfying food.