Ingredients
1/4 cup extra-virgin olive oil, divided
- 1 tablespoon minced garlic
- Juice of 1 lemon, divided
- 1/2 teaspoon kosher salt
- About 1 1/2 lbs. green zucchini, thinly sliced lengthwise
- About 1 lb. yellow zucchini, thinly sliced lengthwise
- 2 red bell peppers (8 oz. each), quartered and seeded
- 1 large red onion, cut into 8 wedges
- 2 tablespoons chopped fresh oregano leaves
- 8 ounces hummus
- 1 cup mixed olives
- Pita wedges or chips
- Directions
- 1. Heat grill to high (450° to 550°). Mix 2 tbsp. oil, the garlic, half the lemon juice, and the salt in a large bowl. Add vegetables and toss to coat.
- 2. Grill vegetables, turning once, until softened and grill marks appear, about 10 minutes.
- 3. Divide vegetables among 4 plates. Drizzle with remaining 2 tbsp. oil and the rest of lemon juice. Sprinkle with oregano. Serve with hummus, olives, and pita.
- Tips
- serves 4
- by Joel Hash at http://www.myrecipes.com
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