Asian Hummus And Grilled-Vegetable Sandwiches

1. 1

   In a blender or food processor, puree garbanzos and peanut sauce, scraping hummus mixture from container sides as needed.

2. 2

   Trim and discard zucchini ends. Cut zucchini lengthwise into 1/4-inch slices. Cut onion crosswise into 1/2-inch slices. Brush vegetables lightly with olive oil.

3. 3

   Place zucchini and onion slices on a barbecue grill over a solid bed of hot coals or high heat on a gas grill (you can hold your hand at grill level only 2 to 3 seconds); close lid on gas grill. Cook vegetables, turning to brown evenly, 10 to 12 minutes, transferring to a plate as cooked.

4. 4

   Spread cupped side of each pocket bread with 1/4 of the hummus and set on plates. Top each bread equally with zucchini, tomato, onion, and alfalfa sprouts. Eat with knife and fork.

* Per serving · 4 servings · Values may vary.

No additional tips available.