Roasted Vegetables With Hummus Queso

Serves: 4
Total Calories: 330


No-stick spray olive oil
1 medium onion, halved and cut into 1/2-inch-thick slices
1 large sweet potato, peeled, halved, and cut into wedges
3 cups precut fresh broccoli and cauliflower mix (about 10 ounces)
1 medium red bell pepper, cored, stemmed, and cut into 1-inch-wide strips
salt and ground black pepper to taste
3/4 cup shredded Monterey Jack cheese (about 3 ounces), or cheddar cheese
1/2 cup Hummus, homemade or purchased
2 tablespoons chopped cilantro (optional)


Heat the oven to 425°F. Spray a rimmed sheet pan with olive oil, and toss the onion, sweet potato, broccoli and cauliflower, and bell pepper together on the pan. Spray with more oil, and roast until the edges are browned and the vegetables are tender but not mushy, about 20 minutes.

While the vegetables are roasting, combine the cheese and hummus in a microwave-safe bowl cover.

When the vegetables are roasted, transfer to a platter microwave the cheese sauce at full power until the cheese melts, 1 to 2 minutes. Stir with a fork until well combined, and spoon over the vegetables. Top with chopped cilantro, if desired, before serving.

Variations: There are dozens of types of hummus in the deli case of your local supermarket, and almost any of them will work well in this recipe. Try garlic hummus, red pepper hummus, lemon hummus, or olive hummus. You can also modify the cheese to suit the flavor of your hummus try pepper Jack with red pepper hummus, goat cheese with olive hummus, and Brie with lemon hummus.

From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 4
Total Calories: 330
Calories from Fat: 104

This Roasted Vegetables With Hummus Queso recipe is from the Homemade in a Hurry Cookbook. Download this Cookbook today.

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