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.
These were good - even my finicky teenager loved it (and she's not big on veggies). I used whole wheat tortillas. I also added some chopped fresh basil to the veggies while tossing in the oil just before assembly. I grilled the veggies on our Traeger BBQ using a grill basket for 10 minutes on each side at 425. Nice quick and easy weeknight meal.
I grilled some garlic cloves and chopped them with the other veggies, and I used olive oil spray on the veggies instead of olive oil, otherwise I followed the recipe. I served them with a tabouli salad -- yummy!
I am a meat eater, so I was a little skeptical about this. But this is SO delicious and filling, too. I make my own hummus with chipotles in adobo and added some cool, crisp cucumber for a little contrast and crunch. I will definitely be adding this into my rotation!
Wonderful flavor,very fast and easy. Great on a hot summer night. I added one sliced zucchini and two cubes of frozen garlic and used spicy hummus. I wish there were leftovers for tomorrow! Definitely will make again.