For a chic bite perfect for summer, these Garlicky Grilled Veggie Mini Tarts are so easy to put together and packed with flavor thanks to Sabra Roasted Garlic Hummus
Author:Aly M. Cleary
Total Time:25 minutes
1/4 cup of extra virgin olive oil, divided
2 zucchinis, sliced into large planks
2 summer squash, sliced into large quarters
1 large red pepper, stem and seeds removed, cut into large pieces
2 green onions
1/2 a lemon
3 sprigs of fresh thyme, plus more for garnish
1/2 teaspoon of kosher salt
1/4 teaspoon of freshly cracked black pepper
1 container of Sabra Roasted Garlic Hummus
2 packages of Mini Phyllo Tart Shells, thawed
Heat your grill to medium high heat.
Lightly brush the zucchinis, summer squash, red pepper and green onions with a bit of the extra virgin olive oil and place on the grill.
Grill for about 5 – 7 minutes a side, until nicely grilled and packed with smoky flavor.
Remove to a cutting board to cool.
Dice the veggies and place in a medium bowl.
In a small bowl, whisk 3 tablespoons of extra virgin olive oil, juice of half a lemon, 2 sprigs of thyme, the salt and pepper.
Pour the olive oil mixture over the grilled veggies and toss so that the veggies are coated in the lemony oil dressing.
Using a pre-baked Mini Phyllo tart, add a bit of the Sabra Roasted Garlic Humms. Top with the grilled veggie mixture. Garnish with a bit of thyme and place on a platter. Continue with the remainder of the tarts.