On a busy weeknight, assemble this healthy veggie bowl with fresh ingredients from the Market and enjoy all the benefits of a Mediterranean diet, plus great flavors!

Weeknight Hummus Bowl

recipe by Ali Ramee at My Recipes

Ingredients:

  • 1/2 medium (16 oz.) eggplant, peeled and cut into 1-in. cubes (about 2 1/2 cups)
  • 1 medium (10 oz.) bell pepper, cut into 2-in. strips (about 1 1/2 cups)
  • 1 small (6 oz.) zucchini, quartered and cut into 1-in. pieces (about 1 cup)
  • 2 tablespoons olive oil
  • 1 1/2 teaspoons shake-on za’atar (from Apricot Sun)
  • 1 1/2 teaspoons salt, divided
  • 1 pint cherry tomatoes
  • 4 large farm fresh eggs
  • 1 small English cucumber, quartered and cut into 2-in. pieces (about 2 cups)
  • 1 cup thinly sliced red onion
  • 1/4 cup red wine vinegar
  • 1 cup chopped fresh mixed herbs (such as basil, cilantro, mint, and flat-leaf parsley)
  • 1 cup hummus (from Apricot Sun)
  • Ground sumac, for garnish*

Directions:

  1. Preheat oven to 425°F. Toss together eggplant, bell pepper, zucchini, oil, za’atar, and 1/2 teaspoon of the salt on a large rimmed baking sheet until evenly coated; spread in even layer. Bake in preheated oven until vegetables are fork tender and slightly charred, about 25 minutes, stirring halfway through, and adding tomatoes the last 10 minutes of baking.
  2. Meanwhile, add water to a medium saucepan, filling two-thirds full; bring to a boil over high. Gently add eggs (water should cover eggs by about 1/2 inch); cook 6 minutes. (The yolk will not be quite set at 6 minutes. For hard-cooked yolks, cook 8 to 10 minutes.) While eggs cook, prepare an ice water bath in a medium bowl. Using a slotted spoon, transfer eggs to ice water bath, and let stand 1 minute. Remove eggs, and carefully peel; cut in half lengthwise, and set aside.
  3. Place cucumber and remaining 1 teaspoon salt in a large zip-top bag. Using the back of a wooden spoon or rolling pin, gently hit cucumbers until lightly smashed and bruised. Add red onion and vinegar; gently massage to combine. Stir in herbs just before serving.
  4. Divide hummus evenly among 4 bowls; top each with about 1 cup roasted vegetables, 1/2 cup cucumber mixture, and 2 egg halves, and sprinkle with sumac. Makes 4 servings.

Cook’s Notes: I’m thinking that you could easily roast the veggies ahead of time (like on the weekend) and refrigerate for a few days until you are ready to make the bowl. That will save you some time on a busy weeknight. And if you don’t want to turn on the oven, try doing the veggies outside on the grill instead.

*If you can’t find ground sumac, an easy substitute is equal parts lemon zest, salt, and ground pepper. Or you can use shake-on Za’atar from Apricot Sun which contains sumac as one of its ingredients.