4 slices red onion
1 red bell pepper, seeded and quartered
1 (12 ounce) eggplant, cut into 1/2 inch-thick pieces
2 Tbsp olive oil, divided
1/4 cup chopped fresh flat-leaf parsley
1.8 tsp kosher salt
1 (8 ounce) container plain hummus
4 (1.9 ounce) whole-grain flatbreads
1/2 cup crumbled feta cheese
1. Heat a large grill pan over medium-high heat. Brush onion, bell pepper, and eggplant with 1 Tbsp oil. Add onion and bell pepper to pan; cook 3 minutes on each side or until grill marks appear. Remove from pan; coarsely chop vegetables. Combine vegetables, remaining 1 Tbsp 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 Tbsp cheese. Roll up wraps, and cut diagonally in half.
Yield: 4 servings
Nutrition information per serving: 356 calories, 23 g fat, 3 g saturated fat, 17 g protein, 35 g carbohydrate, 15 g fiber, 788 mg sodium
Source: Cooking Light