1 medium eggplant, sliced into 1/4 inch thick rounds

1 medium zucchini, sliced into 1/4 inch thick circles

3 tbsp olive oil, divided



1 box Dr. Praeger’s Pure Plant Protein Super Greens Veggie Nuggets

1 pint cherry tomatoes

1 large cucumber, cut into sticks

1 container mini mozzarella balls

1 can artichoke hearts, drained and cut in half

1/2 cup pitted kalamata olives

16 oz container hummus



  1. Preheat oven to 400 degrees.
  2. Toss eggplant slices with 2 tbsp olive oil and salt and pepper to taste. lay each piece flat on a large baking sheet.
  3. Toss zucchini slices with remaining olive oil, and salt and pepper to taste. Place slices flat on another baking sheet.
  4. Roast for 25-30 minutes until fork tender, flipping vegetable slices halfway through.
  5. Prepare veggie nuggets according to package instructions.
  6. Arrange all ingredients in sections on a large board or sheet pan. Garnish hummus with olive oil and paprika.
  7. Serve immediately.