1 piece (8 oz.) long eggplant
1 piece (8 oz.) yellow squash
1 piece (8 oz.) zucchini
1 piece (8 oz.) red bell pepper
2 pieces (8 oz.) roma tomatoes
12 leaves fresh basil


Marinade:
3 cloves garlic, chopped
1/4 cup olive oil
2 Tbsp. balsamic vinegar
Salt and pepper to taste

Macadamia Nut Humus:
8 oz. Garbanzo beans, canned, drained
1/4 cup Chopped macadamia nuts
2 Tbsp. Tahini paste (available in the Mediterranean food section of the store)
1 Tbsp. Chopped garlic
2 Tbsp. Olive oil
Salt and white pepper to taste

1. Cube vegetables. Prepare marinade. Add marinade to vegetables and marinate for 30 minutes.
2. Add salt and pepper to taste.
3. Skewer vegetables and broil until desired doneness.
4. Serve with Macadamia Nut Humus

YIELD: 6 servings


Macadamia Nut Humus:
1. Combine all ingredients in a blender and blend well.

2. Add salt and pepper to taste.

YIELD: Approximately 1 cup





- From the Kuakini Health System