Hummus Platter with Roasted Vegetables and Rice
A hummus platter with an array of roasted vegetables and brown rice.
- Prep time
- 30 min
- Cook time
- 30 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 1/2 cups Lundberg Farms Organic Jasmine Brown Rice
- 1 1/2 tablespoons olive oil
- juice of one small lemon
- 1/4 cup fresh basil (chopped)
- hummus
- Vegetables:
- 1 small head cauliflower (cut into small florets)
- 1 small head broccoli (cut into small florets)
- 1 medium summer squash (cut into planks)
- 1 medium zucchini (cut into planks)
- 1 red pepper (cut into wedges)
- 1 onion (sliced horizontally into wedges)
- 8 small carrots (trimmed, left whole)
- 1 pint cherry tomatoes
- 1 small eggplant (cut into 1/2 inch coins)
- 1/3 cup olive oil
- 2 teaspoons kosher salt
Instructions
- 1
Preheat oven to 400 degrees F.
- 2
In a pot, add 3 cups water, then add 1/2 teaspoon salt and rice. Cook for 23-25 minutes, until rice is tender. Drain, and add back to pot, off of heat. Cover top of pot with towel, then lid. Let steam for 5 minutes.
- 3
Fluff rice, and add olive oil, lemon juice, and basil. Stir to combine. Set aside.
- 4
To make vegetables, use two very large baking sheets. Toss each vegetable with 1 tablespoon olive oil and salt.
- 5
Spread vegetables onto baking sheets, and roast for 30 minutes, stirring once, until all are tender and browned. Whole carrots may take a bit longer.
- 6
Arrange vegetables on platter surrounded by mound of rice and hummus. Drizzle with extra olive oil. Serve.