HUMMUS-FILLED ROASTED VEGETABLES

Hummus-Filled Roasted Vegetables image

Looking for a killer app? Try roasted veggies with a Mediterranean touch of olives and feta.

Provided by Betty Crocker Kitchens

Categories Dinner

Time 25m

Yield 12

Number Of Ingredients 7

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Ingredients

1 small (6-inch) zucchini
1 small (6-inch) yellow summer squash
1 medium red bell pepper
2 tablespoons olive or vegetable oil
1 cup hummus
1/2 cup crumbled feta cheese (2 oz)
6 pitted kalamata olives, quartered

Steps:

Heat closed medium-size contact grill for 5 minutes or to 375°F. Cut zucchini and summer squash in half lengthwise; with spoon, scoop out seeds and discard. Cut around stem of bell pepper to remove stem and seeds; cut bell pepper into quarters.
Brush both sides of zucchini, squash and bell pepper pieces with oil; place on both sides of grill--do not close grill. Cook 4 to 6 minutes, turning once, until vegetables are tender. Remove from grill; let stand 2 minutes. Cut vegetables into 1-inch pieces.
Spoon 2 teaspoons hummus onto each vegetable piece. Sprinkle with cheese; top each with 1 olive piece. Serve warm or cold.

Nutrition Facts : Calories 80, Carbohydrate 6 g, Cholesterol 0 mg, Fat 1, Fiber 1 g, Protein 2 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 140 mg, Sugar 1 g, TransFat 0 g