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