Ingredients
Scale
500 g/1.1 lbs potatoes
1 red bell pepper
2 small zucchinis
1 red onion
1 eggplant
2/3 cup of sliced black olives
salt, pepper
for the hummus sauce:
1 cup of cooked chickpeas
2 cloves of garlic
1 lemon, juice
2 tbsp tahini
salt, pepper
to serve:
handful of chopped fresh basil
2 tbsp vegan pesto
Instructions
- Cut bell pepper, zucchinis, onion, and eggplant into smaller cubes. Place on a baking tray in a single layer, sprinkle with salt and pepper, and bake at 200°C/400ºF for about 50 minutes, until veggies are slightly charred.
- Meanwhile prepare hummus sauce. Add ingredients with about 2/3 cup of water to a food processor or blender, and process until nice and creamy.
- Scrub potatoes and cut into bite-size pieces. Add to a large pot with salted water, and cook until potatoes are done, about 15-25 minutes, depending on your potatoes. Drain well and add to a salad bowl.
- Add roasted veggies, olives, and hummus sauce to the potatoes while still warm and mix to combine. Serve immediately or chilled, topped with pesto and basil. Enjoy!
- Prep Time: 10 mins
- Cook Time: 1 hour 10 mins