This vibrant and healthy dish features crispy rosemary potato wedges, balsamic garlic green beans, fresh tomatoes, pickled cucumbers and carrots, all finished with a creamy hummus topping. It’s a fresh and flavorful plate that’s perfect for any occasion!
Ingredients:
- For the potato wedges:
- 4-5 potatoes, cut into wedges
- 2 tablespoons olive oil
- 1 tablespoon fresh rosemary, chopped
- Salt and pepper to taste
- For the green beans:
- 1 cup green beans
- 1 cup wax beans
- 1 tablespoon balsamic vinegar
- 2 cloves garlic, minced
- Olive oil for sautéing
- For the fresh veggies:
- 1 cup cherry tomatoes, halved
- Pickled cucumbers
- Pickled carrots
- Topping:
- Hummus (store-bought or homemade)
Recipe:
- Roast the Potatoes
Toss potato wedges with olive oil, rosemary, salt, and pepper. Roast at 425°F (220°C) for 25-30 minutes, flipping halfway, until golden and crispy. - Cook the Beans
Sauté green and wax beans with olive oil, garlic, and balsamic vinegar for 5-7 minutes, until tender but still crisp. - Prep the Veggies
Halve the cherry tomatoes and set aside. Arrange the pickled cucumbers and carrots. - Assemble the Plate
Arrange the roasted potatoes, sautéed beans, fresh tomatoes, and pickled veggies on a plate. - Top with Hummus
Finish it off with a generous scoop of hummus.
Enjoy this fresh, veggie-packed dish as a light meal or side!