Vegetables on Rosemary Skewers with White-Bean Hummus Recipe

Vegetables on Rosemary Skewers with White-Bean Hummus Recipe

  • 1 zucchini
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 1 green bell pepper
  • 1 large carrot, peeled
  • 2 medium parsnips, peeled
  • 1 bulb fennel, tough outer layer removed
  • 4 red bliss potatoes
  • 2 red onions
  • 2 large portobellos
  • 1 Japanese eggplant
  • 8 rosemary branches, 8-10 inches each, leaves removed, soaked in water (so they don't burn)
  • 1/4 cup olive oil
  • Juice of 1 lemon
  • 1/4 tsp crushed red pepper
  • 1 clove garlic, peeled and minced
  • One 15-oz can plus one 8-oz can white beans (cannellini)
  • 1 medium onion, diced
  • 3 cloves garlic, peeled and minced
  • 1 tbsp olive oil
  • 1 tbsp chili powder
  • 1 tsp lemon zest
  • 1 tsp fresh rosemary leaves, chopped
  1. Blanch cut-up veggies in boiling salted water; cool under cold water and thread on skewers. Brown on grill or under broiler. For dressing, mix oil, lemon juice, red pepper, and garlic; season with salt and drizzle over veggies. For hummus, blend ingredients; season with salt, pepper, and bottled hot sauce. Serve each person 2 skewers with 1/2 cup hummus.
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