Vegetables On Rosemary Skewers With White-Bean Hummus

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1 zucchini

1 red bell pepper

1 yellow bell pepper

1 green bell pepper

1 large carrot, peeled

2 medium parsnips, peeled

1 bulb fennel, tough outer layer removed

4 red bliss potatoes

2 red onions

2 large portobellos

1 Japanese eggplant

8 rosemary branches, 8-10 inches each, leaves removed, soaked in water (so they don't burn)

1/4 cup olive oil

Juice of 1 lemon

1/4 teaspoon crushed red pepper

1 clove garlic, peeled and minced

One 15-oz can plus one 8-oz can white beans (cannellini)

1 medium onion, diced

3 cloves garlic, peeled and minced

1 tablespoon olive oil

1 tablespoon chili powder

1 teaspoon lemon zest

1 teaspoon fresh rosemary leaves, chopped

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