| 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 |
Serve with...
Pineapple Tea
Total Time:
10 min
| 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:
80 ( 45); 5g ( 1 1/2g, 0g); 0mg; 140mg; 6g ( 1g, 1g); 2g 8%; 15%; 4%; 4% 0 ; 1 ; 1 1/2