Sara from @dieteticaesthetic created this recipe using Muir Glen's Organic Fire Roasted Crushed Tomatoes. She found all the ingredients at her local Whole Foods in NYC. NY. Find your local Whole Foods here, and you can try this recipe too!
This recipe was inspired by our Muir Glen Pantry Guide!
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For the Roasted Vegetables:
- 5 peeled carrots
- 1 pound asparagus, woody ends trimmed off
- 1/ 2 zucchini, thinly sliced
- 1/ 4 cup cherry tomatoes
- 1/ 2 cup bell peppers, yellow or orange, sliced
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
For the Creamy Fire Roasted Tomato Hummus
- 1 (14.5 ounce) can Muir Glen Fire Roasted Diced No Salt Added Tomatoes
- 1 (14 ounce) can chickpeas, rinsed and drained
- 1/ 2 lemon, juiced
- 2 tablespoons tahini
- 1 clove garlic
- 1/ 2 teaspoon salt
- 1/ 2 teaspoon pepper
- 1 teaspoon chili oil
Preheat oven to 400˚F and evenly coat a large baking dish with 1 tbsp of olive oil.
Evenly distribute all veggies in a single layer in dish and drizzle with salt, pepper, and olive oil. Roast for 25 minutes or until veggies are tender.
Meanwhile, in a food processor add all fire roasted tomato hummus ingredients except chili oil and blend until smooth.
Plate veggies & hummus on serving platter and top hummus with chili oil for an extra kick.