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VEGES ON ROSEMARY SKEWERS W BEAN HUMMUST




Source of Recipe


SELF


List of Ingredients




Skewers
1 zucchini
1 red bell pepper
1 yellow bell pepper
1 green bell pepper
1 large carrot, peeled
2 medium parsnips, peeled
1 bulb fennel, tough outer layer removed
4 red bliss potatoes
2 red onions
2 large portobellos
1 Japanese eggplant
8 rosemary branches, 8-10 inches each, leaves removed, soaked in water (so they don't burn)
Dressing
1/4 cup olive oil
Juice of 1 lemon
1/4 tsp crushed red pepper
1 clove garlic, peeled and minced

Hummus
One 15-oz can plus one 8-oz can white beans (cannellini)
1 medium onion, diced
3 cloves garlic, peeled and minced
1 tbsp olive oil
1 tbsp chili powder
1 tsp lemon zest
1 tsp fresh rosemary leaves, chopped



Recipe



Blanch cut-up veggies in boiling salted water; cool under cold water and thread on skewers. Brown on grill or under broiler. For dressing, mix oil, lemon juice, red pepper, and garlic; season with salt and drizzle over veggies. For hummus, blend ingredients; season with salt, pepper, and bottled hot sauce. Serve each person 2 skewers with 1/2 cup hummus.



Nutritional analysis per serving: 538 calories, 18 g fat (2.5 g saturated fat), 76 g carbohydrates, 18 g protein

Makes 4 servings.