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Grilled Veggie and Hummus Wraps

Make the most of 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 salad or pasta salad.

Grilled Veggie and Hummus Wraps
Ingredients
  • 4 (1 cm thick) slices red onion
  • 1 red capsicum, seeded and quartered
  • 1 eggplant, cut into 1 cm thick slices (approx 350g)
  • 2 tablespoons olive oil, divided
  • ½ cup chopped fresh flat-leaf parsley
  • ⅛ teaspoon kosher salt
  • 225 g container plain hummus
  • 4 whole-grain flatbreads
  • ½ cup crumbled feta cheese
Instructions
  1. Heat a large grill pan over medium-high heat. Brush onion, capsicum, and eggplant with 1 tablespoon oil. Add onion and capsicum 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 ¼ cup hummus over each flatbread, leaving a 1 cm border around edges. Divide vegetables over each flatbread; top each serving with 2 tablespoons cheese. Roll up wraps, and cut diagonally in half.

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