# Ingredients:
→ Vegetables
01 - 1 medium zucchini, sliced into 1/2-inch rounds
02 - 1 medium red bell pepper, seeded and cut into strips
03 - 1 medium yellow bell pepper, seeded and cut into strips
04 - 1 small red onion, cut into thick wedges
05 - 1 small eggplant, sliced into 1/2-inch rounds
06 - 12 cherry tomatoes, left whole
07 - 2 tablespoons olive oil
08 - 1 teaspoon sea salt
09 - 1/2 teaspoon freshly ground black pepper
10 - 1 teaspoon dried oregano (optional)
→ Hummus
11 - 1 (15-ounce) can chickpeas, drained and rinsed
12 - 3 tablespoons tahini
13 - 2 tablespoons extra-virgin olive oil
14 - 2 tablespoons fresh lemon juice
15 - 1 small garlic clove, minced
16 - 1/2 teaspoon ground cumin
17 - 1/2 teaspoon salt
18 - 2-3 tablespoons cold water
→ Garnish
19 - 2 tablespoons fresh parsley, chopped
20 - 1 tablespoon toasted pine nuts (optional)
21 - Extra olive oil for drizzling
# Instructions:
01 - Preheat the grill or grill pan over medium-high heat.
02 - In a large bowl, combine the zucchini, red and yellow bell peppers, red onion, eggplant, and cherry tomatoes. Toss thoroughly with olive oil, sea salt, black pepper, and dried oregano until evenly coated.
03 - Arrange the vegetables in a single layer on the grill. Cook, turning occasionally, until tender and lightly charred, approximately 3 to 5 minutes per side. Transfer to a serving platter and keep warm.
04 - Place chickpeas, tahini, olive oil, lemon juice, minced garlic, ground cumin, and salt in a food processor. Blend until creamy, adding cold water one tablespoon at a time to achieve a smooth consistency. Taste and adjust seasoning if necessary.
05 - Spread prepared hummus in a bowl or on the serving platter. Arrange grilled vegetables around or atop the hummus. Garnish with chopped parsley, toasted pine nuts, and an extra drizzle of olive oil. Serve warm or at room temperature.
