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Grilled Vegetable Flatbreads Stuffed With Zucchini, Eggplant, And Tomato

Nutrition per serving    (USDA % daily values)
CAL
164
FAT
33%
CHOL
1%
SOD
5%

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Ingredients for 8 servings

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 tbsp extra-virgin olive oil

1/4 cup olive oil

1 onion, chopped

2 cups lima beans

1/4 cup grated parmesan

1 tbsp chopped parsley

1 tsp lemon zest

1/4 tsp fresh thyme

1/4 cup vegetable or chicken broth

4 flatbreads or pitas, uncut

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