Hummus-Filled Roasted Vegetables

Hummus-Filled Roasted Vegetables

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

Prep Time

25

Minutes

Total Time

25

Minutes

Makes

12

servings

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.
Makes 12 servings (2 appetizers each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Special Touch
Try preparing your own hummus. For a great recipe, search for Hummus with Pita Chips on BettyCrocker.com.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 80
    • (Calories from Fat 45),
  • Total Fat 5g
    • (Saturated Fat 1 1/2g,
    • Trans Fat 0g),
  • Cholesterol 0mg;
  • Sodium 140mg;
  • Total Carbohydrate 6g
    • (Dietary Fiber 1g,
    • Sugars 1g),
  • Protein 2g;
Percent Daily Value*:
    Exchanges:
    • 0 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 1 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 1 Fat;
    Carbohydrate Choices:
    • 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.