Roasted Vegetable and Hummus Wraps.wmv

Cut the medium eggplant into quarter-inch thick slices.

Cut the red onion into quarter-inch thick slices.

Cut the two red bell peppers into quarter-inch thick slices.

Drizzle the cut vegetables with olive oil and sprinkle with kosher salt.

Preheat the oven to 400 degrees Fahrenheit.

Roast the vegetables in the oven for 20 minutes, flipping them after 10 minutes and drizzling with more olive oil and kosher salt.

Remove the roasted vegetables from the oven and slice the peppers into manageable pieces.

Spread garden vegetable cream cheese on store-bought flatbread.

Spread 1/4 cup of plain hummus over the cream cheese on the flatbread.

Take about 4 slices of roasted red bell pepper, a couple of slices of roasted eggplant, and some roasted red onion, and layer them on top of the hummus.

Sprinkle chopped fresh flat leaf parsley over the vegetables.

Crumble feta cheese over the top of the vegetables.

Fold the ends of the flatbread towards the middle on the short side, then fold the long side over to wrap it tightly.

Cut the wrap down the center to serve.

Equipment Needed

Spice Level:

Dietary