Grilling season is on and vegans will not be held back. Lighting the barbecue up for the sole purpose of grilling vegetables sounds like a delicious plan to me. Here is how it goes: Eggplants go first. You poke them with a knife a few times and place them in the hottest place of the grill, on direct fire if possible. Tomatoes and the bell peppers are done when charred properly. It’s all about the summer vegetables and they will keep in the fridge for a few days after grilling. They are the perfect prep-cooking elements to have for snacking, sandwiches, salads or in this instance: spaghetti.
This spaghetti won my heart. You probably know the magic that happens when you mix hummus with fire roasted, smoky eggplants (you really have to cook them until soft though, it takes a while). That, mixed with other grilled vegetables, fresh parsleys and onions, hemp seeds and that delicious homemade mustard from this post was an intense combination. All the elements were there, the mix of the cooked and the fresh, the texture, the strong savory flavor and the rich umami taste. On top of all this, it is super nutritious and it will keep you feeling full and pampered. Here is the recipe:
- 1/2 pack spaghetti cooked and drained
- 1 eggplants
- 1 cup cherry tomatoes
- 5 baby bell peppers
- 1/4 red onion thinly sliced
- 1/4 cup parsley
- 1/2 cup hummus
- 1 tablespoon olive oil
- 2 tablespoon hemp seeds
- 1 tablespoon whole grain mustard optional
- A pinch of red pepper flakes
- Black pepper and salt
- 1 teaspoon Za'atar or sumac, optional
Barbecue the eggplants, tomatoes and peppers. All of them should be grilled whole. Poke the eggplant a few times and lay them in the hottest place of the grill, even over direct fire if possible. The eggplant needs to get really soft and mushy.
Peel and mash the eggplant together with the hummus.
Put olive oil in a pan over medium high heat.
Add the hummus/eggplant mixture, stir and cook for about two minutes.
Add the cooked spaghetti, tomatoes, bell peppers, red onions, hemp seeds, salt and black pepper.
Stir and cook for two more minutes.
Turn the heat off, add the chopped parsleys and stir.
Optionally, add the za'atar (or sumac) and mustard.