Appetizers
Grilled Veggie Honey Flatbread
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Ingredients
| Makes 4 | Servings |
| 1/4 cup | Bee Maid Honey |
| 3 Tablespoons | White wine vinegar |
| 1 Tablespoon | Fresh thyme or basil, finely chopped |
| 3/4 lb. | Small zucchini or yellow summer squash, cut lengthwise in half |
| 2 large | Red, yellow, orange or green bell pepper, halved and seeded |
| 2 Tablespoons | + 1/2 cup toasted wheat germ |
| 1-1/2 cups | Reduced-fat baking mix |
| 2/3 cup | Fat-free or low-fat milk |
| 1 cup | Tomatoes, seeded and chopped |
| 1 package | (4 oz.) feta cheese, crumbled |
| Nonstick cooking | Spray |
Directions
In a small bowl, combine honey, vinegar and thyme; mix well. Place zucchini slices and bell peppers on oiled grill. Grill over medium-hot coals 20-25 minutes, turning and brushing with honey mixture every 7 to 8 minutes. Remove from grill; cool to room temperature. Coarsely chop.Heat oven to 425°F. Lightly spray a cookie sheet or jelly roll pan with cooking spray; sprinkle with 2 Tablespoons wheat germ. In a large bowl, combine baking mix,1/2 cup wheat germ and milk; stir with fork until thoroughly combined (mixture will be moist). Turn dough out onto a floured surface. Knead, adding additional flour, as needed, until dough is no longer sticky. Pat into a 12 x 8-inch rectangle on a cookie sheet. Top with chopped grilled vegetables, tomatoes and cheese. Bake 18 to 20 minutes or until crust is golden brown. Cut into squares and serve immediately.
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