Vegetables on Rosemary Skewers with White-Bean Hummus

• 1 zucchini
• 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)
• 1/4 cup olive oil
• Juice of 1 lemon
• 1/4 tsp crushed red pepper
• 1 clove garlic, peeled and minced
• One 15-oz can plus one 8-oz can white beans (cannellini)
• 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

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

zucchini, red bell pepper, yellow bell pepper, green bell pepper, carrot, parsnips, fennel, red bliss potatoes, red onions, portobellos, rosemary, olive oil, lemon, red pepper, clove garlic, white beans, onion, garlic, olive oil, chili powder, lemon zest, rosemary

Taken from www.epicurious.com/recipes/food/views/vegetables-on-rosemary-skewers-with-white-bean-hummus-230189 (may not work)