Mexican manicotti, roasted red pepper hummus with flatbread & maple walnut granola

This is a three fuel/three cooker kettle, egg & blackstone tag team deal, my favorite way to cook.  Love beans & grains in any form so made two.  Figured too that since the egg was in bake mode I’d toss in a batch of granola after the manicotti was done & make use of that residual heat, stuff can pretty much be baked after shut down, one of the great attributes of ceramic.  The flatbread was made the next day so the Blackstone got the nod.

Started off by rolling out some whole wheat pasta sheets (50/50 whole wheat/semolina)

 Then stuffed them with refried beans

Made some homemade enchilada sauce & laid the manicotti in, topped with more sauce

 Meanwhile grilled some local sweet corn, onions, bell peppers & my garden serranos & pablanos on the kettle;

Chopped into a chunky, pile, & served:

The hummus, roasted red peppers, cecis, garlic, lemon, lime, water, salt & pepper

The flatbread, just plain pizza dough brushed with olive oil, salt & pepper, herbs afterwards

Dessert, the nuts & twigs.

the batch actually made two full mason jars: