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
whole grain tortilla/flatbread
1/2 cup crumbled feta cheese
Instructions
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.
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.
Originally Submitted
9/30/2015
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