When the heat is on, veg out with this easy meal.

　　With farmers' markets sprouting up everywhere, it's easy to feast on good veggies. How to prepare all that produce? Serve it on skewers with a side of hummus, says Daniel Orr, executive chef of Guastavino's in New York City. Not only are the vegetables healthy, but the creamy bean dip boasts plenty of protein, some heart-helping monounsaturated fat and rosemary for an added antioxidant punch.

Ingredients

Skewers

　　1 red bell pepper

　　1 yellow bell pepper

　　1 green bell pepper

　　1 large carrot, peeled

　　2 medium parsnips, peeled

　　1 bulb fennel, tough outer layer removed

　　4 red bliss potatoes

　　2 red onions

　　2 large portobellos

　　1 Japanese eggplant

　　8 rosemary branches, 8-10 inches each, leaves removed, soaked in water (so they don't burn)

Dressing

　　Juice of 1 lemon

　　1/4 tsp crushed red pepper

　　1 clove garlic, peeled and minced

Hummus

　　1 medium onion, diced

　　3 cloves garlic, peeled and minced

　　1 tbsp olive oil

　　1 tbsp chili powder

　　1 tsp lemon zest

　　1 tsp fresh rosemary leaves, chopped

　　Blanch cut-up veggies in boiling salted water; cool under cold water and thread on skewers. Brown on grill or under broiler. For dressing, mix oil, lemon juice, red pepper, and garlic; season with salt and drizzle over veggies. For hummus, blend ingredients; season with salt, pepper, and bottled hot sauce. Serve each person 2 skewers with 1/2 cup hummus.

Nutrition Per Serving

　　18 g fat (2.5 g saturated fat)

　　76 g carbohydrates

　　18 g protein

　　#### Nutritional analysis provided by Self