Young vegetables with humus for lunch
PREPARATION
20 min
PORTIONS
1 portion
COMPLEXITY
easily
Season of the young vegetables. During this period, they are the most fragrant and juiciest.
During the summer, I put young vegetables on the dinner table, and sometimes they replace lunch. Carrots, zucchinis, cucumbers, radishes, bell peppers with hummus or seasoned Greek yogurt. You can combine and lay out beautiful vegetable appetizers. Baked, fried or served raw, it is delicious in any way.
Make the most of the season of young vegetables.
Ingredients
- Radish, carrot, cucumber, bell pepper
- Hummus
- Olive oil
- Slices of whole grain bread
- Cilantro
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Method of cooking
Baked vegetables with humus
Choose the amount of vegetables according to your needs.
- Zucchini
- Bell pepper
- Cauliflower
- Olive oil
- Salt pepper
- Thyme
- Smoked paprika
- Garlic
- Fresh herbs
- Hummus
Wash the vegetables, slice them, put them on a baking sheet, season them, add crushed garlic cloves, pour olive oil.
Bake at 180 degrees C for 20 minutes.
Put hummus on a serving plate, bake vegetables on top, sprinkle with fresh herbs. You can pour olive oil with chopped young purple onions.
Serve with slices of grilled bread or lavash (Armenian bread) bread.
