Vegetables On Rosemary Skewers With White-Bean Hummus
Serves: 3
Clarabelle Lynch
1 January 1970
Based on User reviews:
69
Spice
53
Sweetness
49
Sourness
39
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
1
Zucchini1 large
Carrot (peeled)2 medium
Parsnip (peeled)2 large
Portobello1 tbsps
Olive Oil1 tsps
Crushed Red Pepper3 cloves
Garlic (peeled and minced)1 medium
Onion (diced)1 tbsps
Chili Powder1 tsps
Lemon ZestDirections:
1
Blanch cut-up veggies in boiling salted water; cool under cold water and thread on skewers
2
Brown on grill or under broiler
3
For dressing, mix oil, lemon juice, red pepper, and garlic; season with salt and drizzle over veggies
4
For hummus, blend ingredients; season with salt, pepper, and bottled hot sauce
5
Serve each person 2 skewers with 1/2 cup hummus
6
Blanch cut-up veggies in boiling salted water; cool under cold water and thread on skewers
7
Brown on grill or under broiler
8
For dressing, mix oil, lemon juice, red pepper, and garlic; season with salt and drizzle over veggies
9
For hummus, blend ingredients; season with salt, pepper, and bottled hot sauce
10
Serve each person 2 skewers with 1/2 cup hummus