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Mediterranean Roasted Vegetables with Hummus
Created by: Howcan Team
Ingredients
- 1 eggplant, diced
- 2 zucchinis, sliced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 red onion, sliced
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup hummus
Instructions
- Preheat the oven to 425°F (220°C).
- In a large bowl, combine 1 eggplant, 2 zucchinis, 1 red bell pepper, 1 yellow bell pepper, and 1 red onion.
- Drizzle 2 tablespoons of olive oil over the vegetables and sprinkle with 1 teaspoon dried oregano, 1 teaspoon dried thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss to coat evenly.
- Spread the seasoned vegetables in a single layer on a baking sheet.
- Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and slightly caramelized, stirring once halfway through cooking.
- While the vegetables are roasting, scoop 1 cup of hummus into a serving bowl.
- Once the vegetables are done, remove from the oven and let cool for a few minutes.
- Serve the roasted vegetables alongside the hummus as a delicious and healthy appetizer or main course.
Mediterranean Roasted Vegetables, a dish originating from the sun-drenched shores of the Mediterranean, has a rich history dating back centuries. This vibrant and flavorful dish is a celebration of the region's bountiful produce, featuring a colorful array of vegetables such as bell peppers, zucchini, eggplant, and tomatoes, roasted to perfection with aromatic herbs and olive oil. Served with a side of creamy hummus, this dish offers a delightful contrast of textures and flavors. The hummus, made from chickpeas, tahini, lemon juice, and garlic, adds a luscious creaminess that complements the smoky sweetness of the roasted vegetables. In the bustling kitchens of renowned Mediterranean chefs like Yotam Ottolenghi, this dish has been elevated to an art form, with each vegetable carefully selected and roasted to bring out its natural flavors. In the coastal regions of Greece and Turkey, this dish is a staple, often enjoyed with freshly baked pita bread and a dollop of tangy tzatziki. For the best version of this dish, sourcing the freshest and highest quality vegetables is essential. The key lies in achieving the perfect balance of caramelization and tenderness during the roasting process, ensuring that each vegetable retains its distinct taste and texture. While the classic recipe calls for roasting the vegetables in the oven, an alternative method involves grilling them over an open flame, imparting a delightful smokiness. Whichever method you choose, the result is a dish that captures the essence of the Mediterranean – vibrant, wholesome, and utterly delicious.
45 min
4 servings
250 calories
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