Ingredients :
4 (1/2-inch-thick) slices of red onion
1 red bell pepper
1 (12-ounce) eggplant, cut into thick slices
2 tablespoons olive oil
1/4 cup chopped fresh flat-leaf parsley
1/8 teaspoon of kosher salt
1 container plain hummus
4 whole-grain flatbreads (such as Flatout Light)
1/2 cup crumbled feta cheese
Method:
Take a large grill pan over medium-high heat and heat it.
Now, brush onion, bell pepper, and eggplant with 1 tablespoon of oil.
Put onion and bell pepper into the pan and cook it for 3 minutes on each side.
Now, add eggplant to pan and cook for 3 minutes on each side or until grill marks appear.
After coarsely chopping vegetables, combine the remaining vegetables, with 1-tablespoon oil, parsley, and salt and toss the mixture.
To proceed, spread 1/4-cup hummus over each flatbread.
Spread vegetables over each flatbread and top each serving with 2 tablespoons cheese.
Roll up the flatbread wraps, and cut diagonally in half.
4 (1/2-inch-thick) slices of red onion
1 red bell pepper
1 (12-ounce) eggplant, cut into thick slices
2 tablespoons olive oil
1/4 cup chopped fresh flat-leaf parsley
1/8 teaspoon of kosher salt
1 container plain hummus
4 whole-grain flatbreads (such as Flatout Light)
1/2 cup crumbled feta cheese
Method:
Take a large grill pan over medium-high heat and heat it.
Now, brush onion, bell pepper, and eggplant with 1 tablespoon of oil.
Put onion and bell pepper into the pan and cook it for 3 minutes on each side.
Now, add eggplant to pan and cook for 3 minutes on each side or until grill marks appear.
After coarsely chopping vegetables, combine the remaining vegetables, with 1-tablespoon oil, parsley, and salt and toss the mixture.
To proceed, spread 1/4-cup hummus over each flatbread.
Spread vegetables over each flatbread and top each serving with 2 tablespoons cheese.
Roll up the flatbread wraps, and cut diagonally in half.
