Thursday, June 14th 2012, 9:00 am
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.
June 14th, 2012
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