# Ingredient List:
→ Vegetables
01 - 1 medium zucchini, sliced into 0.5-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 0.5-inch rounds
06 - 12 cherry tomatoes, left whole
07 - 2 tablespoons olive oil
08 - 1 teaspoon sea salt
09 - 0.5 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 - 0.5 teaspoon ground cumin
17 - 0.5 teaspoon salt
18 - 2 to 3 tablespoons cold water
→ Garnish
19 - 2 tablespoons fresh parsley, chopped
20 - 1 tablespoon toasted pine nuts (optional)
21 - Extra olive oil for drizzling
# How to Make It:
01 - Heat the grill or grill pan to medium-high temperature.
02 - In a large bowl, combine zucchini, bell peppers, red onion, eggplant, and cherry tomatoes with olive oil, sea salt, freshly ground black pepper, and dried oregano. Toss thoroughly to coat.
03 - Arrange the vegetables in a single layer on the grill. Turn occasionally, grilling until tender and lightly charred, about 3 to 5 minutes per side. Transfer to a platter and keep warm.
04 - In a food processor, blend chickpeas, tahini, extra-virgin olive oil, fresh lemon juice, minced garlic, ground cumin, and salt until smooth. Gradually add cold water, a tablespoon at a time, to achieve preferred consistency. Adjust seasoning to taste.
05 - Spread the hummus into a serving bowl or onto the platter. Arrange grilled vegetables over or around the hummus.
06 - Top with chopped fresh parsley, toasted pine nuts, and drizzle with additional olive oil. Serve warm or at room temperature.
