Grilled Garden Vegetable Flatbread

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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Ingredients

• 1/4 cup - 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

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