Asian Hummus and Grilled-Vegetable Sandwiches

Ingredients

• 2 oz alfalfa sprouts rinsed drained
• 15 oz garbanzos rinsed drained canned
• 1 tablespoons olive oil 
• 0.5 cup asian peanut sauce prepared
• 4  pocket breads ( 6 in.)
• 0.8 lb onion red
• 0.8 lb firm-ripe tomato cored rinsed thinly sliced
• 5  zucchini ()

Equipment

• food processor
• knife
• blender
• grill

Directions

1. In a blender or food processor, pure garbanzos and peanut sauce, scraping hummus mixture from container sides as needed.
2. Trim and discard zucchini ends.
3. Cut zucchini lengthwise into 1/4-inch slices.
4. Cut onion crosswise into 1/2-inch slices.
5. Brush vegetables lightly with olive oil.
6. 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.
7. 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.