Zucchini Hummus Entrée

3-4 medium zucchini, cut into spears

1-2 tablespoons olive oil

1 teaspoon dried oregano

¼ teaspoon cumin

¼ teaspoon chili powder

1 pint cherry tomatoes, cut in half

1 tablespoon balsamic vinegar

seeds of ½ pomegranate



Preheat the oven to 425°. Line a sheet pan with parchment paper

  1. In a bowl, toss the zucchini spears with the oregano, cumin, chili powder and a pinch of salt and pepper. Place on the sheet pan, and roast for 6 minutes
  2. Turn the zucchini spears over, and add the cherry tomatoes. Roast for 4-6 minutes, or until the zucchini is cooked through, but still firm
  3. Remove from the oven, toss with the balsamic vinegar and pomegranate seeds, and serve over hummus either warm or at room temperature

Serve with warmed pita bread

Makes four servings