Grilled Vegetable Platter with Hummus and Arugula
A colorful platter of charred zucchini, bell pepper, and eggplant served with creamy hummus, fresh arugula, and crispy fries. Simple, healthy, and perfect for sharing.
- Total time
- 30 min
- Servings
- 4
- Calories
- 220
- Protein
- 6g
Ingredients
- 2 medium zucchini
- 1 large red bell pepper
- 1 medium eggplant
- 3 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
- 1 cup hummus
- 2 cups arugula
Instructions
- 1
Slice the 2 zucchini and 1 eggplant into 1/2-inch rounds; cut the 1 red bell pepper into wide strips. Toss all with 2 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper.
- 2
Heat a grill pan or outdoor grill over medium-high. Grill the vegetables in a single layer, working in batches if needed, until charred and tender, about 4-5 minutes per side.
- 3
While vegetables grill, spread the 1 cup hummus in a wide, shallow platter.
- 4
Arrange the grilled vegetables over the hummus, overlapping slightly.
- 5
Toss the 2 cups arugula with the remaining 1 tbsp olive oil and a pinch of salt. Pile the arugula on top of the vegetables.
- 6
Serve warm or at room temperature, with extra hummus on the side if desired.
Tools you’ll need
- Grill pan or outdoor grill
- Large bowl
- Serving platter
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