I ran across a great recipe for a Grilled Vegetable and Hummus Tart to try and share with you this weekend. I'm all about easy, so I've altered the recipe. I'll use a store bought Boboli crust for mine. For the homeade olive oil crust recipe click here.
You can also use a store bought hummus...the flavor of your choice.
- 1 medium red onion,thickly sliced
- 2 zucchini, sliced
- 1 small eggplant, sliced
- 2 medium tomatoes, sliced
- 6 cloves of garlic. minced or grated
- coarse sea salt
- freshly ground black pepper, to taste
- red crushed pepper, to taste
- a good drizzle of olive oil
- herbs (optional)
- sumac (optional)
Grilling the vegetables:
Whisk olive oil, salt, herbs, crushed pepper and minced garlic.
Grill the vegetables in a regular grill drizzled with the above olive oil mix.
Place all sliced vegetables in a single layer in a baking tray; drizzle the garlic oil. Roast at 380 degree F in a pre heated oven, tossing them midway for 30 minutes.
Cook the vegetables on a stove top cast iron grill/skillet drizzled with garlic oil.
To make/assemble the tart:
. Spread about 1/2 cup of hummus on the crust (or as much as you want). Arrange roasted vegetables on the top of the hummus. Sprinkle some sumac and sea salt on the vegetables. Repeat with the other crust. Drizzle with some olive oil and crushed pepper if you wish. Bake the tart in the oven for about a minutes at 350 degree F, just enough to warm the tart.
Serve warm or at room temperature.
This strawberry limeade from Emilee Richardson looks really yummy too!
Sparkling Strawberry Limeade This is the recipe for one drink 2 oz. freshly squeezed lime juice 2 oz. strawberry puree 1 tbsp simple syrup 2 oz. vodka (if desired) ice club soda mint for garnish Add ice to a tall glass. Mix the first three ingredients (add vodka now if desired) and pour over ice. Fill remainder of glass with club soda and garnish with mint. Tweak as desired to please your palate.
With this heat wave, we'll probably eat inside...
Image via French Country Home
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