Grilled Vegetable Spread
The hummus gives this quick and easy pasta dish a creamy sauce while the oven transforms three simple ingredients into the toppings: crunchy almonds, with roasted zucchini, and juicy tomatoes. Use your favorite flavor of hummus or just regular.
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Ingredients
12 sandwiches
1
1
1
400 g
80 g
8
Aubergine
Bell pepper (red)
Carrot
Chickpeas (canned)
Walnuts
Sun-dried tomatoes
1 head
Garlic
Prep
10 min
- Pre-heat oven to 190°C
- Cut aubergine into 2 cm cubes
- Cut bell pepper into short strips
- Cut carrot into thin slices
- Slice a small amount off the top of the garlic head, so that the inside of each clove is exposed. Drizzle with a small amount of olive oil, season with salt and pepper and wrap in aluminium foil.
Tip
Make this spread when you're using the oven anyways for another recipe. That will save a lot of time!
Cook
35 min
Bake aubergine, bell pepper, carrot and packaged garlic head on a tray in the oven
sprinkle with olive oil and season with salt and pepper ~30 min at 190°C
Blend the grilled vegetables until smooth
use a bowl and hand blender or a food processor
