Who says You can’t combine Tex-Mex with the Mediterranean?

Picture this: you're hosting a summer gathering, and everyone's expecting the usual chips-and-cheese situation. But what if you could serve "nachos" that actually boost gut health while tasting absolutely incredible?

Enter my Tex-Med Veggie Nachos—a fusion that happened because I was missing my friends who are vacationing in Greece while I'm stuck here craving Mediterranean flavors.

This recipe was inspired by The Mediterranean Dish and Fork in the Road, but I've given it my own twist because, let's be honest, most of us are seriously lacking in our vegetable intake. Why not enjoy life with a flavorful way to sneak them in?

What You’ll Love About This Mediterranean Veggie Nachos Recipe

1. You’re Getting Vegetables with Nachos - Unheard of!

While everyone thinks they're indulging in party food, they're actually nourishing their bodies with colorful, nutrient-dense vegetables.

2. This Recipe Delivers at least Six “Plant Points”.

More diversity in your diet means better gut health, improved immunity, and sustained energy. Your microbiome will thank you.

3. It’s a Summer Social Crowd-Pleaser.

This appetizer works for everyone, including vegetarians, gluten-sensitive guests (with simple swaps), and even picky eaters who "don't like vegetables."

Ingredients:

For the Mediterranean Roasted Vegetables:

1 dry pint (16-ounce) multi-colored cherry tomatoes, halved
1 medium zucchini, quartered
1 (14-ounce) can quartered artichoke hearts in water, drained
½ cup pitted Kalamata olives
½ teaspoon dried oregano
Pinch of salt and pepper
1 tablespoon extra virgin olive oil
5 thin whole-grain pita breads or flatbreads, cut into triangles

For the Arugula Pesto:

2 cups fresh arugula (rocket lettuce)
⅓ cup pine nuts
2 garlic cloves
⅓ cup nutritional yeast or freshly grated Parmesan cheese
1 lemon, juiced (about 3 tablespoons)
Pinch of salt and pepper
Pinch of red pepper flakes (optional, but recommended)
¼ cup extra virgin olive oil

Equipment Needed:

Large mixing bowl
Large baking sheet
Parchment paper
Food processor or high-speed blender

Instructions:

Prep your oven: Preheat to 400°F and line a large baking sheet with parchment paper.
Toss the vegetables: In a large bowl, combine cherry tomatoes, zucchini, artichoke hearts, olives, oregano, salt, pepper, and olive oil. Toss until everything is evenly coated.
Roast the vegetables: Spread the vegetable mixture on your lined baking sheet in a single layer. Roast for 25-30 minutes until tomatoes are slightly caramelized and zucchini is tender. Remove and set aside to cool.
Toast the pita: Switch your oven to broil. Place pita triangles on a separate baking sheet and broil for 1-2 minutes until golden brown and crispy. Watch carefully—they go from perfect to burnt quickly!
Assemble the base: Arrange toasted pita triangles on a large serving platter and top with the roasted vegetables.
Make the arugula pesto: In a food processor, combine arugula, pine nuts, nutritional yeast (or Parmesan), garlic, lemon juice, salt, pepper, and red pepper flakes. Pulse until mostly smooth, then slowly drizzle in olive oil while processing until creamy.
Finish and serve: Drizzle the bright green arugula pesto generously over the vegetables and pita. Serve immediately while the pita is still warm and crispy.

Dietitian’s Tips & Tricks

Make it a complete meal: Add protein like grilled chicken strips, roasted chickpeas, or white beans to transform this appetizer into a balanced dinner.

Pine nut substitution: Swap pine nuts for sunflower seeds or pumpkin seeds for a more budget-friendly option that's equally delicious.

Go extra Mediterranean: Top with additional favorites like hummus dollops, tzatziki drizzle, or crumbled feta cheese.

Arugula alternatives: If arugula's peppery bite isn't your thing, substitute fresh basil or baby spinach for a milder pesto flavor.

Dietary Modifications:

Gluten-free: Use certified gluten-free pita or flatbreads
Nut-free: Replace pine nuts with sunflower or pumpkin seeds
Vegan: Stick with nutritional yeast instead of Parmesan

Tasty Takeaways

The best part about this recipe? You're permitting people to eat "nachos" while secretly nourishing them with six different plants. It's the kind of dish that makes healthy eating feel like a celebration rather than a chore.

I love using arugula in everything from eggs Benedict to pizza because of its peppery bite, but feel free to adjust the flavors to your taste. The goal is to create something that makes you excited about eating more vegetables—not stressed about following rules.

Give this Tex-Med fusion a try at your next gathering and watch how quickly it disappears. Don't forget to tag me in your creations—I love seeing how you make this recipe your own!

Currently plotting my next fusion experiment from wherever my nomadic kitchen happens to be…

Yours truly,

The International Dietitian of Mystery