Meatless Monday: Grilled Veggie and Hummus Wraps

Grilled Veggie and Hummus Wraps

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 

1/4 cup chopped fresh flat-leaf parsley

1/8 teaspoon kosher salt

1 (8-ounce) container plain hummus 

4 (1.9-ounce) whole-grain flatbreads (such as Flatout Light)

1/2 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 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.