# What You'll Need:
→ Vegetables
01 - 1 medium zucchini, sliced into 1/2-inch rounds
02 - 1 medium red bell pepper, seeded and sliced into strips
03 - 1 medium yellow bell pepper, seeded and sliced 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, 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 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
# Steps to Follow:
01 - Preheat the grill or grill pan to medium-high heat.
02 - In a large bowl, combine zucchini, red and yellow bell peppers, red onion, eggplant, and cherry tomatoes. Toss with olive oil, sea salt, black pepper, and optional dried oregano until evenly coated.
03 - Arrange vegetables in a single layer on the grill. Cook, turning occasionally, until tender and lightly charred, 3 to 5 minutes per side. Transfer to a platter and keep warm.
04 - Place chickpeas, tahini, extra-virgin olive oil, lemon juice, garlic, cumin, and salt into a food processor. Process until smooth, adding cold water one tablespoon at a time to achieve desired consistency. Adjust seasoning to taste.
05 - Spread hummus onto a serving bowl or platter. Arrange grilled vegetables around or over the hummus. Top with chopped parsley, optional toasted pine nuts, and a drizzle of olive oil.
06 - Serve the platter warm or at room temperature.
