How to make Mediterranean vegetables with garlic and hummus

Ingredients

Serves 4-6

1 large eggplant, cut into 2.5cm cubes

2 large zucchini, cut into 1.5cm cubes

350g cauliflower, cut into 4cm florets

1 large red capsicum, seeded and cut into 1cm strips

1 large red onion, halved and cut into 1cm wedges

1/3 cup olive oil, plus extra for the pita bread and to serve

1 tbsp chopped rosemary

2 tsp chopped lemon thyme leaves

1 garlic clove, crushed

1 tsp ground sea salt

640g bag Greek pita bread (available at greengrocers and delis)

250g tub hummus

200g tub garlic dip

80g baby rocket leaves, rinsed and drained

Sumac, for sprinkling (optional)

1/3 cup pomegranate arils (optional)

Caramelised balsamic vinegar, to serve

Method

1. Preheat the barbecue to medium. Place the eggplant, zucchini, cauliflower, capsicum and onion in a large heavy-based roasting dish that will fit in your barbecue with the lid down. (You can also cook the vegetables on a lower heat on the flat hotplate in batches.)

2. Combine the oil, rosemary, lemon thyme, garlic and salt in a jug. Pour over the vegetables and toss until coated. Place the dish on the barbecue, close the lid and cook for 30-35 minutes, stirring occasionally, until golden. Remove the pan and set aside to cool.

3. Brush the pita bread lightly with oil and barbecue for 1-2 minutes each side or until puffed and charred. Transfer to a plate, cut into wedges; cover with foil to keep warm.

4. Spread the hummus on a platter, then spread the garlic dip on top. Add the rocket to the vegetables and toss to combine. Arrange the vegetable mixture on top of the hummus and garlic dip, sprinkle with sumac and pomegranate (if using), then drizzle with the vinegar and extra oil. Serve with the pita wedges.

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