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.
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
Avocado-Butter Lettuce Salad (recipe below)
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.
Avocado-Butter Lettuce Salad
This recipe goes with Grilled Veggie and Hummus Wraps, Blackened Chicken with Dirty Rice
1 cup thinly sliced red onion
2 tablespoons olive oil
1 tablespoon fresh lime juice
1/4 teaspoon salt
1/4 teaspoon black pepper
3 cups torn butter lettuce
1 cup sliced avocado
1. Combine first 5 ingredients in a large bowl. Let stand 10 minutes. Add lettuce and avocado; toss gently.