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

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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 425°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, 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.

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