1 small eggplant
4 small portobello mushrooms
2 Tbsp. H-E-B Olive Oil
2 red bell peppers, cored and cut in chunks
4 slices H-E-B Whole Wheat Bread
1/4 c. H-E-B Hummus
Heat grill to High.
Peel eggplant and slice. Wipe mushrooms with damp towel; remove stems and reserve for another use.
Brush oil on grill grate and both sides of eggplant, portobellos and peppers. Grill vegetables until golden brown or just cooked through, about 4 minutes per side. Remove from grill, set aside.
Spread each slice of bread with hummus and place equal amounts of grilled vegetables on each piece to make an open-faced sandwich.
Calories: 190, Total Fat: 7g, Saturated Fat: 1g, Sodium: 180mg, Carbohydrates: 27g, Dietary Fiber: 8g, Protein: 7g