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Author Notes: There’s really nothing that tastes more like summer than delicately wilted, perfectly grill-marked produce. And trust us, a drizzle of this quick, barely altered red pepper hummus sauce and you’ll be good to go! —CAVA
various sliced veggies for roasting: red & yellow bell peppers, zucchini, summer squash, eggplant, halved romaine lettuce hearts
container Cava Red Pepper Hummus
garlic cloves, finely minced
tablespoons red wine vinegar
teaspoon sweet paprika
red pepper flakes, to taste
salt & pepper, to taste
- Heat grill to medium heat.
- ightly toss veggies in salt, pepper, and olive oil. Carefully grill until lightly charred (stagger cooking time according to tenderness of each veggie selection).
- In the meantime, whisk red pepper hummus, garlic, and vinegar together. Add water to achieve the consistency you prefer (either thicker or more dressing-like, whichever you like). Whisk in red pepper flakes, salt, and pepper.
- Drizzle over roasted veggies right before serving.