4 (1/2-inch-thick) cuts red onion
1 red ringer pepper, seeded and quartered
1 (12-ounce) eggplant, cut into 1/2-inch-thick cuts
2 tablespoons olive oil, isolated
1/4 glass slashed new level leaf parsley
1/8 teaspoon fit salt
1 (8-ounce) holder plain hummus
4 (1.9-ounce) entire grain flatbreads, (for example, Flatout Light)
1/2 glass disintegrated feta cheddar
Avocado-Butter Lettuce Salad
1. Heat an extensive flame broil container over medium-high hotness. Brush onion, chime pepper, and eggplant with 1 tablespoon oil. Add onion and chime pepper to dish; cook 3 minutes on each one side or until flame broil imprints show up. Expel from container. Add eggplant to skillet; cook 3 minutes on each one side or until flame broil imprints show up. Expel from container; coarsely slash vegetables. Join vegetables, staying 1 tablespoon oil, parsley, and salt; throw to consolidate.
2. Spread 1/4 container hummus over every flatbread, leaving a 1/2-inch fringe around edges. Isolate vegetables over every flatbread; best each one presenting with 2 tablespoons cheddar. Move up wraps, and cut corner to corner into equal parts.