• 4servings
  • 234calories

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsB9, C
MineralsCopper, Magnesium, Phosphorus

Ingredients Jump to Instructions ↓

  1. 1 large eggplant (about 1 pound), cut crosswise into 3/8-inch slices

  2. Nonstick cooking spray

  3. 3/4 pound large fresh mushrooms

  4. 1 medium red bell pepper, seeded, cored and quartered

  5. 1 medium green bell pepper, seeded, cored and quartered

  6. 2 green onions, sliced

  7. 1/4 cup fresh lemon juice

  8. 1/8 teaspoon black pepper

  9. 4 large (10-inch) fat-free flour tortillas

  10. 1/2 cup (4 ounces) hummus (chickpea spread)*

  11. 1/3 cup lightly packed fresh cilantro

  12. 12 large fresh basil leaves

  13. 12 large fresh mint leaves

Instructions Jump to Ingredients ↑

  1. Prepare barbecue grill for direct cooking.

  2. Lightly spray eggplant with cooking spray. If mushrooms are small, thread onto skewers.

  3. Grill bell peppers, skin-side down, over hot coals until skins areblackened. Place in paper bag; seal. Steam 5 minutes ; remove skin. Grill eggplant and mushrooms, covered, over medium coals about 2 minutes on each side or until tender and lightly browned. Cut eggplant and peppers into 1/2-inch strips; cut mushrooms into quarters. Combine vegetables, onions, lemon juice and black pepper in medium bowl.

  4. Grill tortillas on both sides about 1 minute or until warmed. Spoon 1/4 of hummus, 1/4 of herbs, and 1/4 of vegetables down center of each tortilla. Roll to enclose filling; serve immediately.


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