Spiced Roasted Vegetables

1. Preheat the oven to 400°F. Lay the delicata squash slices onto a sheet pan and the carrots onto another. Toss each with a generous amount of olive oil, a good pinch of salt, and 1 tablespoon of the spice blend.
2. Spread the vegetables into an even layer. Roast for 45 minutes until tender and caramelized.

Roasted Tomatoes

1. Preheat the oven to 400°F. Combine the whole cherry tomatoes, olive oil, and herbs in a small skillet. Sprinkle with a good pinch of salt.
2. Roast for 45 minutes until burst and softened.

Pumpkin Hummus

1. Combine the chickpeas, pumpkin puree, olive oil, lemon juice, lemon zest, honey, water, and spice blend in a food processor.
2. Blend for about 2-3 minutes until smooth, scraping down the sides as needed. Season with salt to taste.

Tzatziki Sauce

1. Combine the greek yogurt, lemon juice, lemon zest, olive oil, and garlic in a mixing bowl. Whisk until combined.
2. Stir in the fresh dill and cucumbers. Season with salt to taste.

Marinated Feta & Artichokes

1. Gently toss the feta, olive oil, and oregano in a small bowl. Season with freshly cracked black pepper. Let marinate for 20 minutes or so.
2. Gently toss the artichokes, olive oil, and parsley in another small bowl. Season with a pinch of salt. Let marinate for 20 minutes or so.

Honeyed Figs

1. Combine the figs, olive oil, and honey. Mix well and season with a pinch of salt.
2. Let marinate for 20 minutes or so.

Toasted Bread with Sesame Garlic Butter

1. Preheat the oven to 400°F. Lay the slices of bread out onto a sheet pan.
2. Combine the butter, garlic, and sesame seeds in a small saucepan. Melt over low heat. Brush each slice of bread on both sides with the butter.
3. Toast the bread for about 8 minutes or so until crisp and golden. Cut the slices of bread in half.

To assemble the Mezze Platter

1. Arrange each component on a large serving board or platter.
2. Fill in the holes with the olives, dried apricots, grapes, pistachios, and cured meats. Serve the toasted bread alongside.