Grilled Vegetable Bouquet (vg, Gf) Recipe

Prepare vegetables

Wash all vegetables. Cut zucchini and yellow squash lengthwise into 1/4-inch slices. Slice eggplant into 1/2-inch rounds. Core and quarter the red and yellow bell peppers, remove seeds and membranes. Peel and cut the red onion into 1/2-inch thick rings (keep rings intact if possible). Leave cherry tomatoes whole. Trim baby carrots and keep whole if small; halve larger ones lengthwise.

Make marinade

In a large bowl, whisk together 3 tbs olive oil, 1 tbs balsamic vinegar, minced garlic (2 cloves), 1 tsp fresh thyme leaves (or 1/2 tsp dried), 1 tsp salt and 1 tsp black pepper until combined.

Marinate

Add all prepared vegetables to the bowl and toss gently to coat evenly. Let sit at room temperature for 10–15 minutes to absorb flavors. Reserve any leftover marinade for brushing while grilling.

Preheat grill

Preheat an outdoor grill or grill pan to medium-high (about 400–450°F / 200–230°C). Oil the grill grates lightly to prevent sticking.

Grill vegetables

Place vegetables on the hot grill in a single layer, working in batches if necessary. Grill zucchini and squash 3–4 minutes per side until marked and tender. Grill eggplant 4–5 minutes per side until golden and soft. Grill pepper quarters skin-side down first 4–6 minutes, then flip until charred and blistered. Grill onion rings 3–4 minutes per side until softened and slightly charred. Grill cherry tomatoes and baby carrots for 4–6 minutes, turning as needed, until softened and slightly blistered. Brush with reserved marinade once or twice while grilling for extra flavor.

Cool and finish

Transfer grilled vegetables to a large platter. Let cool slightly for 5 minutes so they hold their shape. Drizzle with 1 tbs extra virgin olive oil, sprinkle flaky sea salt (about 1/2 tsp) and chopped fresh parsley (2 tbs). Serve warm or at room temperature arranged like a bouquet around the hummus.

Combine ingredients

In a food processor, add 1 cup drained chickpeas, 3 oz roasted red bell pepper, 3 tbs tahini, 2 tbs fresh lemon juice, 1 clove garlic, 1 tsp smoked paprika, 1/2 tsp ground cumin, and 1/2 tsp salt.

Process to smooth

Pulse to combine, then run the processor while streaming in 2 tbs olive oil and 2 tbs water or aquafaba until smooth and creamy. Scrape down the sides as needed. If the hummus is too thick, add up to 1–2 tbs more water or olive oil to reach a spreadable consistency.

Adjust seasoning

Taste and adjust salt, lemon, or smoked paprika as desired. For more smokiness, add an extra 1/4 tsp smoked paprika; for more tang, add 1/2 tbs lemon juice.

Plate hummus

Spoon the hummus into the center of a serving platter and smooth the surface, creating a shallow well in the middle for oil if desired. Drizzle a little olive oil over the hummus and sprinkle a pinch of smoked paprika for color.

Arrange the grilled vegetables around and partially overlapping the hummus to form a bouquet-like presentation. Garnish with remaining chopped parsley and lemon wedges on the side for squeezing. Serve immediately so vegetables are slightly warm, or cover and refrigerate up to 4 hours (bring to room temperature before serving).