Vibrant Mediterranean Grilled Vegetable Platter with Hummus
20m PREP
15m COOK
4 SERVINGS
280 CAL/SERV
Overview
A colorful and flavorful platter of grilled Mediterranean vegetables served with creamy hummus, perfect for a healthy and satisfying meal.
Macronutrients per serving
54
grams
Protein
8.0g 15%
Fat
14.0g 26%
Carbs
32.0g 59%
Rich in nutrients
Vitamin C
85% DV
Supports immune function
Fiber
36% DV
Aids in digestion
Vitamin A
35% DV
Important for vision and immune health
Iron
15% DV
Essential for blood production
Potassium
20% DV
Helps maintain normal blood pressure
Ingredients
Main Ingredients
- 1 medium zucchini sliced into 1/4 inch rounds
- 1 medium eggplant sliced into 1/4 inch rounds
- 1 medium red bell pepper cut into strips
- 1 medium yellow bell pepper cut into strips
- 1 cup cherry tomatoes halved
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper freshly ground
Hummus
- 1 can chickpeas drained and rinsed
- 2 tablespoons tahini
- 1 clove garlic minced
- 3 tablespoons lemon juice freshly squeezed
- 2 tablespoons olive oil
- 1/2 teaspoon salt
Instructions
- 1 Preheat the grill to medium-high heat.
- 2 In a large bowl, combine the zucchini, eggplant, red bell pepper, yellow bell pepper, and cherry tomatoes.
- 3 Drizzle the vegetables with olive oil, and sprinkle with dried oregano, salt, and black pepper. Toss to coat evenly.
- 4 Place the vegetables on the grill. Cook for 10-12 minutes, turning occasionally, until they are tender and have nice grill marks.
- 5 While the vegetables are grilling, prepare the hummus. In a food processor, combine the chickpeas, tahini, garlic, lemon juice, olive oil, and salt.
- 6 Blend the hummus ingredients until smooth and creamy. Add a tablespoon of water if needed to reach the desired consistency.
- 7 Remove the vegetables from the grill and arrange them on a large platter.
- 8 Serve the grilled vegetables with the hummus on the side for dipping.