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Grilled vegetables form the heart of a Lebanese platters experience, offering natural sweetness and a smoky edge that invites dipping and savoring. Start with a selection that includes sturdy favorites like zucchini, eggplant, bell peppers, and thick slices of mushroom. Brush them lightly with olive oil, sprinkle with sea salt, and finish with a touch of ground coriander to lift the aroma. The vegetables should blister and char in spots without drying out, which requires a hot grill and attentive turning. Once cooked, let them rest briefly, inviting the natural juices to settle before you compose the layers of flavor that will define the plate.

A tahini drizzle ties the platter together with a rich, nutty creaminess that contrasts beautifully with the blistered vegetables. Whisk tahini with lemon juice, a small splash of cold water, and a pinch of garlic powder until the texture is smooth yet spoonable. If the mixture tightens, loosen with more water, aiming for a velvety, pourable consistency that clings to the vegetables. A pinch of salt brightens the dairy-free sauce, while a whisper of paprika or cumin adds warmth. The drizzle should be generous enough to coat lightly but not drown the vegetables, allowing the spirit of each bite to shine through.

When assembling, think in layers that honor balance and accessibility. Start with a base of roasted pepper strips, then lay the grilled vegetables in alternating colors to create visual appeal. Add a handful of toasted nuts—pistachios or pine nuts both work well—to introduce crunch and subtle sweetness that echoes the tahini. A scatter of chopped flat-leaf parsley brings a fresh note and an herbaceous lift. Drizzle the tahini toward the center so guests can reach it from any side, and finish with a light squeeze of fresh lemon over the entire platter. The arrangement should look generous but not chaotic.

Citrus finishes brighten the dish and lift heavier flavors, so plan to provide lemon wedges or orange zest as optional accents. The zest can be torn over the top to release essential oils, while citrus juice can be squeezed sparingly to avoid sogginess. Consider a small bowl of pomegranate molasses on the side for those who want a tangy-sweet glaze. These finishing touches are not merely toppings; they are intended to elevate the vegetables with brightness and a slight tartness that contrasts the creaminess of the tahini. Guests will appreciate the nuanced, refreshing finish.

The choice of nuts and seeds matters, as they contribute both texture and aroma. Toast pine nuts or chopped almonds until they turn golden, then scatter them over the platter while still warm so their oils release fragrance. For extra depth, lightly toast sesame seeds and a pinch of sumac to offer citrusy brightness that echoes the lemon and zest. A few mint leaves can be tucked between pieces for a cool, refreshing note that cleans the palate between bites. The overall texture should play with soft roasted vegetables and the crisp bite of nuts, encouraging guests to explore the plate with curiosity.

A versatile olive oil brush can help you achieve a consistent finish without drowning the vegetables. Lightly oil the vegetables as they cook to promote even browning, but avoid an excess that might mask the natural flavors. After grilling, give each piece a final light brush of olive oil to seal in moisture and carry the tahini aroma. A small pinch of sumac or Aleppo pepper can be sprinkled across the top for a subtle peppery warmth. This approach preserves the integrity of each vegetable while contributing to a cohesive, indulgent tasting experience.

If you want to add a protein element without overpowering the vegetables, consider tender chickpeas dressed with a lemony olive oil mix. They provide a soft contrast to the crisp edges of the grilled vegetables and pair beautifully with the tahini. For a more robust option, skewered halloumi or paneer slices grilled until lightly browned can join the platter, offering a savory, chewy bite. The key is to keep the protein component modest so that the vegetables and tahini remain the stars. A small bowl of herbaceous yogurt can offer a cool counterpoint if dairy is welcome in the crowd.

To maintain a classic Lebanese feel, keep the seasoning simple and bright. Ground coriander, sumac, and a touch of cumin create a warm, inviting aroma without overpowering the fresh produce. The goal is to emphasize natural sweetness and crisp textures, then lighten them with citrus. If you prefer a more intense finish, a drizzle of pomegranate molasses adds a hint of sweetness and depth that resonates with traditional flavor profiles. The final platter should invite guests to experiment with bite-sized combinations that showcase each component’s purpose.

Present the platter on a wide ceramic board or a wooden serving slab to anchor the rustic aesthetic. Arrange vegetables by color group, alternating greens, purples, and golds to catch the eye. Leave some negative space to prevent overcrowding, which makes the dish feel approachable and generous. Offer crusty bread or warm pita on the side to help guests scoop up tahini and roasted peppers. A few lemon wedges scattered nearby invite a bright squeeze before each bite, reinforcing the citrus theme and encouraging fresh, zesty notes throughout the meal.

A thoughtful serving plan helps ensure everyone can participate without feeling rushed. Place the tahini drizzle in a shallow, wide dish so guests can easily dip or spoon. If making ahead, cover and refrigerate the tahini for up to three days, then whisk briefly to restore texture before serving. The vegetables can be grilled in advance and kept warm, but the best flavor emerges when they are hot off the grill. When you reheat, do so gently and avoid drying them out, preserving their succulence and char.

Consider the vegetable selection based on color, texture, and cooking time; zucchini, eggplant, peppers, and mushrooms offer a range of bite sizes and flavors. Cut pieces into uniform thickness to ensure even cooking, then season with salt and a whisper of pepper just before grilling. Maintain a clean grill surface to prevent sticking, and rotate vegetables for consistent charring. The tahini should be smooth and pale, with lemon brightness evident in every spoonful. When serving, allow guests to customize their bites, mixing tahini with the vegetables and nuts for a rich, harmonious mouthfeel.

Finally, celebrate the sharing spirit of Lebanese dining by guiding guests to mingle flavors thoughtfully. Encourage small groups to explore different combos—tahini with peppers, or eggplant with nuts and citrus—so everyone experiences a spectrum of textures and tastes. The plate invites storytelling about contrasts—creamy versus crisp, tangy versus savory, warm versus bright. By keeping the components distinct yet complementary, you enable a memorable, interactive culinary moment that many will want to recreate at home with their own twists and seasonal produce.