Being on vacation for two weeks in Sonoma County gives me a chance to try all the local produce and what with this weather topping 99F several times, the grill is being used a lot.
I saved this recipe from another blog and the addition of hummus is lovely. You can flavor the hummus with chipotle sauce (not too much) for a smokey hint, or fresh basil and garlic or even some sun dried tomato. It also provides a “glue” for the vegetables to sit on so they don’t slide off the mushroom.
1 large red onion, peeled, trimmed and sliced into 6 slices
2 large red bell peppers, cored, sliced into three pieces
2 large yellow peppers, cored, sliced into 3 pieces
1 large zucchini, halved, sliced lengthways to make 6 pieces
1 large yellow squash, halved, sliced lengthways, to make 6 pieces
1 medium – large eggplant, trimmed, sliced into 6 pieces
6 large portobello mushroom caps, stemmed, gills removed
1/2 cup olive oil
3 tbsp balsamic vinegar
3 cloves fresh garlic, chopped
1 tsp each of dried thyme, dill and parsley
Sea salt and ground pepper, to taste
Lemon hummus recipe below
fresh chopped chives
In a large bowl combine the onion, bell peppers, zucchini, yellow squash, eggplant and portobello mushrooms.
In a small glass bowl combine the olive oil, balsamic vinegar, garlic, thyme, dill and parsley.
Pour the marinade over the vegetables. Season with salt and pepper to taste.
Gently toss to coat.
Cover and marinate for 1 hour.
Heat the grill to medium – high heat
Place the vegetables in a grill basket (or spread them out on a large sheet of foil)
Place on the hot grill, cover and cook until they are tender crisp, about 20 to 25 minutes, depending upon the size of your grill.
Remove the vegetable basket/foil with vegetables to a large platter and set aside.
To serve, create a vegetable stack.
Place the portobello mushroom cap on a serving plate and layer it with a spoonful of lemon or other flavored hummus. Add the eggplant, peppers, zucchini and onion. Top with a dab more hummus, if desired and sprinkle with the fresh chopped chives.
Repeat for the remaining 5 servings
This is so easy to make at home. (If you don’t want to, then buy a good brand and add extra lemon juice, garlic or other flavorings to make it taste less commercial.)
1 x 14 oz can chilled chickpeas (Garbanzo beans), drained. Reserve the liquid
Juice and zest of one large fresh lemon
2 tbsp sesame tahini or almond butter
1 clove fresh garlic, peeled and crushed
Pinch of sea salt to taste
4 tbsp good olive oil
Combine the chilled chickpeas, lemon juice, lemon zest, tahini, garlic and sea salt in a food processor. Pulse briefly to combine.
Turn on the processor and pour in the olive oil and a dash of the reserved liquid and process until creamy smooth.
Scoop into a serving bowl. Cover and chill until serving.
Serve this lemony hummus layered in the grilled vegetable stacks (recipe above) or as a protein-rich condiment to your favorite grilled dishes