Hummus-Filled Roasted Vegetables

 

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

• 1 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.
• 2 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.
• 3 Spoon 2 teaspoons hummus onto each vegetable piece. Sprinkle with cheese; top each with 1 olive piece. Serve warm or cold.