Grilled Veggie and Hummus Wraps |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Make the most of summer's fresh vegetables and grilling by preparing Grilled Veggie and Hummus Wraps to take along on a picnic. Serve up these wraps with a side of potato or pasta salad. Ingredients:
4 (1/2-inch-thick) slices red onion |
1 red bell pepper, seeded and quartered |
1 (12-ounce) eggplant, cut into 1/2-inch-thick slices |
2 tablespoons olive oil, divided |
1/4 cup chopped fresh flat-leaf parsley |
1/8 teaspoon kosher salt |
1 (8-ounce) container plain hummus |
4 (1.9-ounce) whole-grain flatbreads (such as flatout light) |
1/2 cup crumbled feta cheese |
avocado-butter lettuce salad |
Directions:
1. Heat a large grill pan over medium-high heat. Brush onion, bell pepper, and eggplant with 1 tablespoon oil. Add onion and bell pepper to pan; cook 3 minutes on each side or until grill marks appear. Remove from pan. Add eggplant to pan; cook 3 minutes on each side or until grill marks appear. Remove from pan; coarsely chop vegetables. Combine vegetables, remaining 1 tablespoon oil, parsley, and salt; toss to combine.
2. Spread 1/4 cup hummus over each flatbread, leaving a 1/2-inch border around edges. Divide vegetables over each flatbread; top each serving with 2 tablespoons cheese. Roll up wraps, and cut diagonally in half.
|
|