Roasted Veggie Platter Recipe
Roasted Peppers, Zucchini, Summer Squash & Hummus. Served with Toasted Pita.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Vegetables
Hummus
Pita
Method
Vegetable Preparation
- 1
Preheat the Oven
Preheat your oven to 425°F (220°C).
- 2
Chop the Vegetables
Wash and chop the red bell peppers, zucchini, and summer squash into bite-sized pieces.
- 3
Season the Vegetables
In a large bowl, toss the chopped vegetables with olive oil, salt, black pepper, garlic powder, and dried oregano until evenly coated.
- 4
Roast the Vegetables
Spread the seasoned vegetables on a baking sheet in a single layer. Roast in the preheated oven for 20-25 minutes, or until tender and slightly caramelized.
Hummus Preparation
- 5
Combine Hummus Ingredients
In a food processor, combine canned chickpeas, tahini, lemon juice, garlic clove, water, and salt.
- 6
Blend the Hummus
Blend the mixture until smooth. If the hummus is too thick, add a bit more water until you reach your desired consistency.
- 7
Drizzle with Olive Oil
Transfer the hummus to a serving bowl and drizzle with olive oil before serving.
Pita Preparation
- 8
Toast the Pita
While the vegetables are roasting, cut the pita bread into wedges. Toast in the oven for the last 5-7 minutes of roasting, until lightly golden and crispy.