2 zucchini, cut lengthwise then in half and scooped out
1/4 cup extra virgin olive oil
Salt and freshly ground black pepper
2 pieces pita bread

l/2 cup Balsamic vinegar
l/2 pound red pepper hummus, purchased

1/4 pound frisée lettuce
1/4 pound lollo rosso lettuce (baby red leaf)
1 red bell pepper thinly sliced

Preheat oven to 375 F.
Season zucchini with salt and pepper, rub with olive oil, and roast in oven for 6 minutes.
In a grilling pan over high heat, mark pita breads, then cut into triangles. Cut 6 triangles per pita.

In a small sauce pan over medium heat, reduce Balsamic vinegar by half.

Serve the hummus on chilled plates, arrange the lettuce and red bell pepper in
the center, place the zucchini on the side, and finish with the pita. Drizzle with the Balsamic reduction.

Serves 4.

*We would like to thank Royal Caribbean for giving us permission to post this recipe from their Savor RCCL International Cookbook


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