Hummus-Filled Roasted Vegetables
Recipe from Betty Crocker

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


Hummus-Filled Roasted Vegetables

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Servings: 12 servings (2 appetizers each)
Prep Time: 25 mins
Total Time: 25 mins
Related Categories: Grilled Vegetables, Grilling Vegetables, Hummus, Vegetarian
 
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Ingredients
  • 1  small
    zucchini (6-inch)
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  • 1  small
    yellow summer squash (6-inch)
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  • 1  medium
    red bell pepper
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  • 2  tablespoons
    olive or vegetable oil
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  • 1  cup
    hummus
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  • 1/2  cup
    crumbled feta cheese (2 ounces)
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  • 6 
    pitted kalamata olives, quartered
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Directions
1.
Heat closed medium-size contact grill for 5 minutes or to 375 degrees 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.
Nutrition information
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. Daily Values: Vitamin A 8%; Vitamin C 15%; Calcium 4%; Iron 4%. Exchanges: 0 Starch; 0 Other Carbohydrate; 1 Vegetable; 0 Medium-Fat Meat; 1 Fat. Carbohydrate Choices: 1/2. Percent Daily Values are based on a 2,000 calorie diet
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