Vegetables On Rosemary Skewers With White Bean Hummus Recipes

ROSEMARY VEGETABLE KEBABS

Rosemary Vegetable Kebabs image

Provided by Ellie Krieger

Time 26m

Yield 4 servings

Number Of Ingredients 6

Ingredients

8 large sticks rosemary, each 8-9 inches long
2 small zucchini (about 4 ounces each)
24 cherry tomatoes
2 large slices crusty bread (about 1 ounce each)
2 tablespoons olive oil
Salt and pepper to taste

Steps:

Trim the leaves off the bottom 5 inches of each rosemary stick, leaving the wooden stalk exposed. Soak the rosemary sticks in water for 5 minutes.
In the meantime, slice the zucchini crosswise into 1/4-inch rounds and quarter each slice of bread.
Assemble the kebabs by alternating 1 or 2 slices of zucchini with a tomato on the stalk of the rosemary. When there is about an inch left of the stalk put a piece of bread on the end, spearing the crusty side of the bread. Wrap the leafy part of each stick with foil. Brush the vegetables and bread with olive oil, season with salt and pepper, and grill until the vegetables are tender and the bread is toasted, turning once or twice, about 6 minutes.
Remove the foil and serve.

Nutrition Facts : Calories 124 calorie, Fat 7 grams, SaturatedFat 1 grams, Carbohydrate 13 grams, Fiber 2 grams, Protein 2 grams

VEGETABLES ON ROSEMARY SKEWERS WITH WHITE-BEAN HUMMUS

Vegetables on Rosemary Skewers with White-Bean Hummus image

When the heat is on, veg out with this easy meal. With farmers' markets sprouting up everywhere, it's easy to feast on good veggies. How to prepare all that produce? Serve it on skewers with a side of hummus, says Daniel Orr, executive chef of Guastavino's in New York City. Not only are the vegetables healthy, but the creamy bean dip boasts plenty of protein, some heart-helping monounsaturated fat and rosemary for an added antioxidant punch.

Yield Makes 4 servings

Number Of Ingredients 23

Ingredients

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)
1/4 cup olive oil
Juice of 1 lemon
1/4 tsp crushed red pepper
1 clove garlic, peeled and minced
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

Steps:

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.

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