Bell pepper and zucchini with hummus and lemon zest
Bell Pepper and Zucchini with Hummus and Lemon Zest Recipe: A Delicious and Healthy Appetizer
Looking for a healthy and delicious appetizer that's easy to make? Try this Bell Pepper and Zucchini with Hummus and Lemon Zest recipe! This dish is perfect for those who want to enjoy a light and refreshing snack that's packed with flavor and nutrients.
Ingredients (serves 4):
- 2 bell peppers (red and yellow), sliced
- 2 zucchinis, sliced
- 1/2 cup hummus
- 1 lemon, zested
- Salt and pepper to taste
- Olive oil for cooking
Cooking Tips:
- Use a mandoline slicer to get even slices of bell pepper and zucchini.
- Make sure to pat dry the sliced vegetables with a paper towel to remove excess moisture before cooking.
- You can also grill the vegetables for a smoky flavor.
Cooking Process:
1. Heat a large skillet over medium-high heat. Add a drizzle of olive oil.
2. Add the sliced bell peppers and zucchinis to the skillet. Season with salt and pepper.
3. Cook for 5-7 minutes or until the vegetables are tender and slightly charred.
4. Remove from heat and let cool for a few minutes.
5. Arrange the cooked vegetables on a serving platter.
6. Spoon the hummus over the vegetables.
7. Sprinkle the lemon zest over the hummus.
8. Serve and enjoy!
Appearance and Taste:
This Bell Pepper and Zucchini with Hummus and Lemon Zest dish is a colorful and vibrant appetizer that's sure to impress your guests. The bright red and yellow bell peppers and green zucchinis create a beautiful contrast against the creamy hummus. The lemon zest adds a refreshing citrusy flavor that complements the sweetness of the vegetables. The dish has a light and refreshing taste that's perfect for a summer gathering.
Type of Dish: Appetizer
Main Ingredients: Bell Pepper, Zucchini, Hummus
In summary, this Bell Pepper and Zucchini with Hummus and Lemon Zest recipe is a healthy and delicious appetizer that's easy to make. With its colorful appearance and refreshing taste, it's sure to be a hit at your next gathering.
