Grilled Flatbread with Hummus & Mixed Veggies

1 tablespoon olive oil

1 clove garlic, minced

1 sweet onion, thinly sliced

1 red bell pepper, thinly sliced

8 large mushrooms, thinly sliced

1 cup baby spinach

4 Indian flatbreads (naan) or pocketless pita

1 cup hummus

4 teaspoons grated parmesan cheese

1 cup part-skim mozzarella cheese, shredded

2 teaspoons dried oregano

Red pepper flakes, optional

2 tablespoons balsamic vinegar

Heat oil in skillet over medium heat. Add garlic, onion bell pepper and mushroom. Cook, stirring frequently, for about 8 minutes or until veggies are soft. Remove from heat and stir in spinach. Set aside.

Place flatbread on grill over direct heat and cook just a couple of minutes or until lightly browned, turning once. Place all four flatbreads on baking sheet.

To assemble flatbreads, evenly spread surface with hummus. Sprinkle parmesan cheese on top of hummus. Top with veggies then mozzarella cheese. Sprinkle with oregano and red pepper flakes. Slide flatbreads from the baking sheet into the grill over low or indirect heat. Cover lid and heat about 5 minutes or until cheese melts. Drizzle with balsamic vinegar.

Serves four.

Adapted from Sabra/Family Features