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Grilled Vegetable Flatbreads Stuffed With Zucchini, Eggplant And Tomato

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Ingredients

2 zucchini, cut into 1/3-inch slices

2 eggplants, cut into 1/3-inch slices

2 beefsteak or heirloom tomatoes, cut into 1/4-inch slices

2 roasted red bell peppers, cut into 2-inch slices

1 tablespoon extra-virgin olive oil

1/4 cup olive oil

1 onion, chopped

2 cups lima beans

1/4 cup grated parmesan

1 tablespoon chopped parsley

1 teaspoon lemon zest

1/4 teaspoon fresh thyme

1/4 cup vegetable or chicken broth

4 flatbreads or pitas, uncut

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