GRILLED GARDEN VEGETABLE FLATBREAD

1/4 cup honey
3 Tablespoons white wine vinegar
1 Tablespoon fresh thyme or basil, finely chopped
3/4 lb. small zucchini or yellow summer squash, cut lengthwise in half
2 large red, yellow, orange or green bell pepper, halved and seeded
2 Tablespoons plus 1/2 cup toasted wheat germ
1 1/2 cups reduced-fat baking mix
2/3 cup fat-free or low-fat milk
1 cup tomatoes, seeded and chopped
1 package (4 oz.) feta cheese, crumbled
Nonstick cooking spray

Preheat grill.

In a small bowl, combine honey, 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 honey mixture every 7 to 8 minutes. Remove from grill; cool to room temperature. Coarsely chop.

Heat oven to 425 degrees F. 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, remaining 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.

Servings: 4
Source: National Honey Board