- 2 COBS Turkish Bread Demi, cut in half
- 1/8 cup olive oil
- 1/2 cup red bell peppers, sliced
- ½ cup yellow bell peppers, sliced
- 1 red onion, sliced
- 1 small zucchini, sliced
- 1 small eggplant, sliced
- 4 large Portobello mushrooms, stems removed
- 4 slices mozzarella cheese
- ¼ cup hummus
Preheat the grill for high heat. Brush vegetables with olive oil. Brush grate with oil. Place bell peppers and zucchini closest to the middle of the grill, and set onion, eggplant, and Portobello mushroom pieces around them. Cook for about 3 minutes, turn, and cook for another 3 minutes. Remove from grill, and set aside.
Slice the Turkish Bread Demi in half and split horizontally. Spread hummus on the cut sides of the bread and place a slice of mozzarella cheese on one side. Place on the grill cheese side up, and cover with lid for 2 or 3 minutes. This will warm the bread, and slightly melt the cheese. Watch carefully so the bottoms don’t burn. Remove from grill, and layer with the vegetables. Top with the remaining Turkish Bread. Serve immediately.