Hummus-Filled Roasted Vegetables

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

small (6-inch) zucchini

small (6-inch) yellow summer squash

medium red bell pepper

tablespoons olive or vegetable oil

cup hummus

1/2

cup crumbled feta cheese (2 oz)

pitted kalamata olives, quartered

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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.

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

Nutrition Information

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;