Hummus-Filled Roasted Vegetables

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

  • Prep Time 25 min
  • Total Time 25 min
  • Servings 12

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
  • 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.

Expert Tips

Try preparing your own hummus. For a great recipe, search for Hummus with Pita Chips on BettyCrocker.com.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
80
(
Calories from Fat
45),
% Daily Value
Total Fat
5g
5%
(Saturated Fat
1 1/2g,
1 1/2%
Trans Fat
0g
0%
),
Cholesterol
0mg
0%;
Sodium
140mg
140%;
Total Carbohydrate
6g
6%
(Dietary Fiber
1g
1%
  Sugars
1g
1%
),
Protein
2g
2%
;
% Daily Value*:
Vitamin A
8%;
Vitamin C
15%;
Calcium
4%;
Iron
4%;
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.