Grilled Garden Vegetable Flatbread

Serves: 4

   1/4 cup agave
   3 tablespoons white vinegar
   1 tablespoon fresh thyme
   3/4 pound small zucchini, cut lengthwise in half
   2 large yellow bell pepper, halved and seeded
   1/2 cup + 2 tablespoons, toasted wheat germ
   1 1/2 cups reduced-fat baking mix
   2/3 cup milk
   1 cup tomatoes, seeded and chopped
   1 (4-ounce) package feta cheese, crumbled

Grilled Garden Vegetable Flatbread is from the Cook'n with Agave collection.

In a small bowl, combine agave, vinegar and thyme; mix well. Place zucchini slices and bell peppers on oiled grill. Grill over medium-hot coals 20-25 minutes, turning and brushing with agave mixture every 7 to 8 minutes. Remove from grill; cool to room temperature. Coarsely chop.

Heat oven to 425F. Lightly spray a cookie sheet or jelly roll pan with cooking spray; sprinkle with 2 tablespoons wheat germ. In a large bowl, combine baking mix, 1/2 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 12 x 8-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 and serve immediately.