Recipe #21: grilled Mediterranean vegetables with hummus

 This is another homage to a long-gone beloved restaurant. 

There was a Mediterranean restaurant in Toronto (was it on Harbord Street or College Ave? I’m thinking Harbord…) in the 1990s called Kensington Kitchen. It wasn’t in Kensington Market (Harbord? College is closer to Kensington Mkt…) but that’s what they called it.

I was a vegetarian for only the first half of the 90s, but continued to order my favourite vegetarian dish even when I became an omnivore. That dish was this recipe. Sort of.

I seem to recall there was the option to get the grilled Mediterranean vegetables with a choice of brown rice with a tahini sauce or with hummus and pita. I liked both options but today we’re just going to have some high quality store bought hummus with the vegetables, m-Kay?

Ingredients:


I actually added an extra onion. More is better here!

Directions:

Preheat your BBQ (I hope you have one. If not, you can broil these skewers) to medium high.

Wash and slice your vegetables into big chunks then coat in olive oil:


Thread your oiled chunky pieces of vegetables onto skewers and put them on the grill:


Close the lid and grill on one side for 5 minutes, then turn:


They should look as beautiful as in the photo above.

Grill on side 2 for another lidded 5 minutes then remove them from the BBQ:


Meanwhile, plate your hummus and drizzle more olive oil into the grooves:


Last minute addition: I’m going to sprinkle some smoked paprika on it:


Now add some grilled vegetables around your hummus:


Beautiful and delicious! And Mediterranean!

Harbord? College? 

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