Ingredients :
4 slices red onion (1/2 inch thick)
1 red bell pepper (seeded and quartered)
1 eggplant (cut into slices)
2 tblspns olive oil
1/4 cup chopped fresh flat-leaf parsley
1/8 teaspoon kosher salt
1 container plain hummus
4 whole-grain flatbreads
Method
Heat a large pan over medium-high heat. Brush onion, bell pepper, and eggplant with 1 tablespoon oil. Add onion and bell pepper to the pan and cook for about 3 minutes on each side. Remove the veggies from the pan. Add eggplant to the pan; cook it also for about 3 minutes on each side. Remove from the pan. Coarsely chop vegetables. Combine vegetables, remaining 1 tablespoon oil, parsley, and salt (to taste), toss the veggies to combine.
Spread 1/4 cup of hummus over each flatbread, leaving a border around the edges. Divide vegetables over each flatbread. Top each serving with 2 tablespoons of cheese. Roll up wraps. Cut them either diagonally or straight and serve.
4 slices red onion (1/2 inch thick)
1 red bell pepper (seeded and quartered)
1 eggplant (cut into slices)
2 tblspns olive oil
1/4 cup chopped fresh flat-leaf parsley
1/8 teaspoon kosher salt
1 container plain hummus
4 whole-grain flatbreads
Method
Heat a large pan over medium-high heat. Brush onion, bell pepper, and eggplant with 1 tablespoon oil. Add onion and bell pepper to the pan and cook for about 3 minutes on each side. Remove the veggies from the pan. Add eggplant to the pan; cook it also for about 3 minutes on each side. Remove from the pan. Coarsely chop vegetables. Combine vegetables, remaining 1 tablespoon oil, parsley, and salt (to taste), toss the veggies to combine.
Spread 1/4 cup of hummus over each flatbread, leaving a border around the edges. Divide vegetables over each flatbread. Top each serving with 2 tablespoons of cheese. Roll up wraps. Cut them either diagonally or straight and serve.
