Looking for a killer appetizer? Try roasted veggies with a Mediterranean touch of olives and feta. Not only are these Nummy, they're healthy too.

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

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.

Recipe from Betty Crocker