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Ingredients
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Hummus
Stuffed Bell Peppers
Roasted Vegetables
Vegetarian Skewers
Method
Hummus
- 1
Prepare the Chickpeas
If using canned chickpeas, rinse and drain them. If using dried chickpeas, soak them overnight and cook until tender.
- 2
- 3
Serve
Transfer the hummus to a bowl, drizzle with olive oil, and serve with pita bread or veggies.
Stuffed Bell Peppers
- 4
Cook Quinoa
In a saucepan, bring vegetable broth to a boil. Add quinoa, reduce heat to low, cover, and simmer for about 15 minutes until the liquid is absorbed. Fluff with a fork.
- 5
Prepare the Peppers
Preheat the oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds.
- 6
Mix Filling
In a large bowl, combine cooked quinoa, black beans, corn, chopped tomatoes, cilantro, cumin, and salt. Mix well.
- 7
Stuff the Peppers
Fill each bell pepper with the quinoa mixture and place them upright in a baking dish.
- 8
Roasted Vegetables
- 9
- 10
Season
In a large bowl, toss the chopped vegetables with olive oil, salt, pepper, and dried thyme until evenly coated.
- 11
Roast
Spread the vegetables in a single layer on a baking sheet and roast for about 25-30 minutes, stirring halfway through, until they are golden and tender.
Vegetarian Skewers
- 12
Prepare Skewers
If using wooden skewers, soak them in water for 30 minutes to prevent burning. Preheat the grill or grill pan over medium heat.
- 13
Assemble Skewers
Thread cherry tomatoes, mushrooms, bell peppers, and zucchini onto the skewers, alternating the vegetables.
- 14
- 15
Grill
Place the skewers on the grill and cook for about 10-12 minutes, turning occasionally, until the vegetables are tender and charred.