Grilled Veggie Wrap

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

• ¼ cup chopped fresh flat-leaf parsley

• 1/8 teaspoon kosher salt

• 1 container plain hummus

• 4 (1.9-ounce) whole-grain flatbreads

• ½ cup crumbled feta cheese

 Preparation:

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 ¼ cup hummus over each flatbread, leaving a ½ inch border around edges. Divide vegetables over each flatbread; top each serving with 2 tablespoons cheese. Roll up wraps, and cut diagonally in half.