Directions
1 small red onion, quartered
1 zucchini, 1cm pieces
300 g mushrooms
200 g cherry tomatoes
1 pepper – red or yellow, 2cm pieces
2 flatbreads
200 g beet-hummus – see the recipe on my blog
Microgreens leaves, to serve
1 tbsp extra virgin olive oil
Salt & pepper, to taste
Preheat a grill pan on medium-high heat.
Meanwhile, prepare the skewers with the onion, zucchini, mushroom, tomato and peppers and brush generously with olive oil.
Heat the flatbreads for 1 minutes on each side.
Cook the skewers for 6-8 minutes or until vegetables are soft and lightly charred.
Spread the beet-hummus on the flatbread and top each with the 2 – 3 skewers and season. Sprinkle with microgreens and serve.
Enjoy!
