VEGETABLE SCOOPER SCRAPER RECIPES

Steps:

• Preheat the oven to 450°F (230°C). Cut the squash in half crosswise and then lengthwise. Slice into half-moons with the Quick Slice. Slice the mushrooms with the Quick Slice. Add the vegetables to a large bowl.Cut off the tops of the bell peppers and remove the seeds and veins with the Scoop Loop™. Cut the bell peppers into 1" (2.5-cm) pieces, then add them to the large bowl.Add the oil and salt to the bowl, and use the Small Mix ‘N Scraper® to combine.Transfer the vegetables to the Half Sheet Pan and spread them into an even layer.Bake for 20–25 minutes, or until the vegetables are softened and lightly browned.Use the Kitchen Spritzer to spray both sides of bread generously with oil. Toast the bread in the oven for 3–4 minutes after vegetables are done.For the hummus, use the Microplane® Zester to zest the lemon to measure ½ tsp (2 mL); set aside. Juice half of the lemon with the Juicer to measure 1 tbsp (15 mL). Combine the lemon juice, beans, oil, garlic pressed with the Garlic Press, and salt in the Manual Food Processor. Process until combined (the hummus won’t be completely smooth).Remove the sheet pan from the oven. Use the Herb Mill to grate the parsley over the top of the vegetables. Sprinkle with lemon zest. Gently toss the vegetables.Spread the hummus evenly onto the toasted bread and top with vegetables. Sprinkle with cheese.

Steps:

• Preheat the oven to 450°F (230°C). Cut the squash in half crosswise and then lengthwise. Slice into half-moons with the Quick Slice. Slice the mushrooms with the Quick Slice. Add the vegetables to a large bowl.Cut off the tops of the bell peppers and remove the seeds and veins with the Scoop Loop™. Cut the bell peppers into 1" (2.5-cm) pieces, then add them to the large bowl.Add the oil and salt to the bowl, and use the Small Mix ‘N Scraper® to combine.Transfer the vegetables to the Half Sheet Pan and spread them into an even layer.Bake for 20–25 minutes, or until the vegetables are softened and lightly browned.Use the Kitchen Spritzer to spray both sides of bread generously with oil. Toast the bread in the oven for 3–4 minutes after vegetables are done.For the hummus, use the Microplane® Zester to zest the lemon to measure ½ tsp (2 mL); set aside. Juice half of the lemon with the Juicer to measure 2 tbsp (30 mL). Combine the lemon juice, beans, oil, garlic pressed with the Garlic Press, and salt in the Manual Food Processor. Process until combined (the hummus won’t be completely smooth).Remove the sheet pan from the oven. Use the Herb Mill to grate the parsley over the top of the vegetables. Sprinkle with lemon zest. Gently toss the vegetables.Spread the hummus evenly onto the toasted bread and top with vegetables. Sprinkle with cheese.