Reprinted with permission from Quick-Fix Vegetarian: Healthy Home-Cooked Meals in 30 Minutes or Less by Robin Robertson (Andrews McMeel Publishing, LLC, 2007). Copyright © 2007 by Robin Robertson.

Serves 4

Imagine serving an impressive meze platter on the table in just minutes. The secret is to use prepared tabbouleh, hummus, and dolmas from the deli case. The more time you have, the more "homemade" elements you can include, such as your own tabbouleh and hummus that you can make ahead.

1 head romaine lettuce, shredded
1-1/2 cups hummus, store-bought or homemade (recipe follows)
2 cups tabbouleh, store-bought or homemade (recipe follows)
12 ounces dolmas, canned or from the deli
1/2 cup imported black olives
1 ripe tomato, cut into wedges
1 lemon, cut into wedges
1 lemon, cut into wedges

1. Line a large platter with the shredded romaine. Place the hummus in a bowl and set in the center of the platter.

2. Divide the tabbouleh in half and arrange each half in a mound on opposite sides of the bowl of hummus.

3. Divide the dolmas in half and stack each half in a pile on the remaining opposite sides of the hummus.

4. Arrange the olives and tomato and lemon wedges decoratively on the platter, filling in gaps between the dolmas and tabbouleh.

5. Warm the pita bread and serve alongside the meze platter, or if your platter is large enough, arrange the pita triangles on the platter as well, dividing them into two piles between the tabbouleh and dolmas.