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Hummus-Filled Roasted Vegetables

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Betty Crocker Kitchens
Updated Mar 30, 2009
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Looking for a killer app? Try roasted veggies with a Mediterranean touch of olives and feta.

Hummus-Filled Roasted Vegetables

  • Prep Time 25 min
  • Total 25 min
  • Servings 12
  • Ingredients 7
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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

Instructions

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

Nutrition

80 Calories
5g Total Fat
2g Protein
6g Total Carbohydrate
1g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
80
Calories from Fat
45
Total Fat
5g
8%
Saturated Fat
1 1/2g
6%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
140mg
6%
Potassium
130mg
4%
Total Carbohydrate
6g
2%
Dietary Fiber
1g
7%
Sugars
1g
Protein
2g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
15%
15%
Calcium
4%
4%
Iron
4%
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 Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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