Serves 4
Make the most of summer's fresh vegetables and grilling by preparing Grilled Veggie and Hummus Wraps to take along on a picnic. Serve up these wraps with a side of potato or pasta salad.
Photo by: Photo: José Picayo
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 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.
Cooking Light APRIL 2012
To make the bruschetta shown on our cover, top baguette slices with ricotta cheese mixed with assorted fresh herbs.
This recipe goes with Blackened Chicken with Dirty Rice, Grilled Veggie and Hummus Wraps
Photo by: Photo: Levi Brown; Styling: Thom Driver
1. Combine first 5 ingredients in a large bowl. Let stand 10 minutes. Add lettuce and avocado; toss gently.
Cooking Light APRIL 2012
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Grilled Veggie and Hummus Wraps Menu
