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
Ingredients
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various sliced veggies for roasting: red & yellow bell peppers, zucchini, summer squash, eggplant, halved romaine lettuce hearts
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1
container Cava Red Pepper Hummus
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2
garlic cloves, finely minced
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2 tablespoons
red wine vinegar
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1-2 tablespoons
water
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1 teaspoon
sweet paprika
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red pepper flakes, to taste
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salt & pepper, to taste
Directions
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Heat grill to medium heat.
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ightly toss veggies in salt, pepper, and olive oil. Carefully grill until lightly charred (stagger cooking time according to tenderness of each veggie selection).
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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.
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Drizzle over roasted veggies right before serving.
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