Grilled Vegetable Flat Breads Stuffed With Zucchini, Eggplant and Tomato

[Guest guest]

Grilled Vegetable Flat Breads Stuffed With Zucchini, Eggplant and Tomato

Serves 8

INGREDIENTS2 zucchini, cut into 1/3-inch slices2 eggplants, cut into 1/3-inch slices2 beefsteak or heirloom tomatoes, cut into 1/4-inch slices2 roasted red bell peppers, cut into 2-inch slices1 tbsp extra-virgin olive oil1/4 cup olive oil1 onion, chopped2 cups lima beans1/4 cup grated Parmesan1 tbsp chopped parsley1 tsp lemon zest1/4 tsp fresh thyme1/4 cup vegetable broth4 flatbreads or pitas, uncut

PREPARATIONBrush zucchini, eggplants, tomatoes and peppers with extra-virgin olive oil and season with salt and pepper. Grill until each is tender. Put 2 tbsp olive oil and onion in a nonstick pan and sauté over medium-low heat, stirring until onion becomes brown and syrupy, about 15 to 20 minutes. In a food processor, puree onion, lima beans, Parmesan, parsley, lemon zest and thyme. While machine is running, add remaining 2 tbsp olive oil and broth. Season with salt and pepper. Grill or toast both sides of each flatbread. Remove from heat and spread with bean puree. Layer on vegetables. Cut in half.

 

 

 

 

 

 

 

 

 

 

 

THE SKINNY

282 calories per serving10.5 g fat (1.9 g saturated)40.4 g carbs8.2 g fiber9.1 g protein