Grilled Vegetable Flatbread with Honey



Grilled Vegetables:
One-fourth cup honey
3 tablespoons white wine vinegar
1 tablespoon finely chopped fresh thyme or basil
Three-fourths pound small zucchini or yellow summer squash, cut lengthwise in half
2 large red, yellow, orange or green bell peppers, halved, seeded
No-stick cooking spray
2 tablespoons plus one-half cup toasted wheat germ
One and one-half cups reduced-fat baking mix
Two-thirds cup fat-free or low-fat milk
1 cup seeded chopped tomatoes
One 4-ounce package crumbled feta cheese



1. In a small bowl, combine honey, vinegar and thyme; mix well. Place zucchini slices and bell peppers on oiled grid. 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.

2. Heat oven to 425 degrees F. Lightly spray a cookie sheet or jelly-roll pan with cooking spray; sprinkle with 2 tablespoons wheat germ.

3. In a large bowl, combine baking mix, one-half 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 12x8-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. Serve immediately.