Grilled Vegetable Bouquet Recipe
Variety of Grilled Vegetables, Roasted Red Pepper Hummus
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Ingredients
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Grilled Vegetables
Roasted Red Pepper Hummus
Assembly & Garnish
Method
Grilled Vegetables
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Marinate
In a large bowl combine 4 tbs olive oil, 1 tbs lemon juice, 1 tsp minced garlic, 1 tsp sea salt, 1 tsp black pepper and 1 tsp dried oregano. Add prepared vegetables and toss to coat evenly. Let sit 10 minutes at room temperature to absorb flavors.
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Grill vegetables
Thread sturdier vegetables if desired onto skewers (asparagus bundles of 4-6, carrot halves) or place directly on grill. Grill zucchini, squash and peppers 3–4 minutes per side until marked and tender; grill mushrooms and onion wedges 3–5 minutes per side until softened; grill asparagus and carrots 4–6 minutes, turning occasionally, until charred-tender. Remove peppers once skin is blistered and slightly charred.
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Cool and finish
Transfer grilled vegetables to a platter and let cool slightly. If you grilled whole red peppers and blistered skin, place them in a bowl covered with plastic for 5 minutes, then peel and remove seeds; otherwise use jarred roasted peppers and slice into strips. Toss vegetables with a light drizzle (about 1 tbs) of extra virgin olive oil and sprinkle with chopped fresh herbs.
Roasted Red Pepper Hummus
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Blend hummus
In a food processor, combine 1 cup drained chickpeas, 3/4 cup roasted red peppers, 2 tbs tahini, 2 tbs lemon juice, 1 clove garlic, 1/2 tsp ground cumin, 1/2 tsp smoked paprika and 3/4 tsp salt. Pulse to combine.
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Finish
Spoon hummus into a shallow serving bowl, smooth the top, drizzle a little olive oil and sprinkle a pinch of smoked paprika for color.
Assembly & Garnish
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Assemble bouquet
If using wooden skewers: carefully thread grilled vegetables on skewers to resemble flower heads — for example, a zucchini plank rolled into a cone, a cluster of mushrooms as a bud, a pepper strip folded and secured, or an onion wedge fanned on a skewer. For asparagus and carrot stems use them as straight stalks. Alternatively use rosemary sprigs as stems by inserting them into vegetables for fragrance. Arrange 8–12 skewers upright in a shallow bowl or small vase;
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