Name: Vegetables on Rosemary Skewers with White-Bean Hummus
Yield: Makes 4 servings
Ingredients: 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

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.

Recipe notes

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