Best 3 Grilled Garden Veggie Flatbreads Recipes
Embark on a culinary journey with our tantalizing Grilled Garden Veggie Flatbreads! These flatbreads are a delightful symphony of flavors and textures, featuring a crispy crust topped with an array of grilled vegetables, tangy sauce, and melted cheese. Indulge in the smoky aroma of grilled zucchini, bell peppers, and onions, perfectly charred to retain their natural sweetness. Savor the juicy tomatoes and tender spinach, adding a burst of freshness to each bite. Our recipe collection offers three irresistible variations to satisfy your taste buds: a classic Margherita flatbread with a simple tomato sauce and mozzarella cheese, a flavorful Pesto Veggie flatbread with a vibrant basil pesto and a medley of grilled vegetables, and a tangy Goat Cheese and Honey flatbread with a creamy goat cheese spread and a drizzle of honey. Get ready to elevate your taste buds with our Grilled Garden Veggie Flatbreads – a perfect balance of crispy, chewy, and bursting with garden-fresh flavors.
Check out the recipes below so you can choose the best recipe for yourself!
SUMMER VEGGIE FLATBREAD
Steps:
- Preheat the oven to 475 degrees F. Put the bread on a baking sheet lined with parchment paper.
- Bring a medium pot of water to a boil. Add the asparagus and boil until just barely crisp tender, about 1 minute. Drain and run under cold water to stop the cooking.
- Heat the oil in a small skillet or saucepan over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic is golden, 2 to 3 minutes. Brush about half the oil all over the top of the breads. Arrange the zucchini ribbons and asparagus on top and brush lightly with the remaining oil. Sprinkle with salt and top with the Parmesan.
- Bake until the bread is crisp and the zucchini is lightly charred in spots, about 12 minutes. Cut into pieces and serve warm or room temperature.
GRILLED FLATBREAD VEGGIE PIZZA
We pile veggies onto flatbread for a fun way to eat healthier. Our go-to recipe for weeknights easily changes with different veggies or meats. -Darla Andrews, Lewisville, Texas
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, heat butter over medium-high heat. Add mushrooms and green pepper; cook and stir 5-7 minutes or until tender. Add spinach, salt and pepper; cook and stir 2-3 minutes or until spinach is wilted., Brush both sides of flatbreads with oil. Grill flatbreads, covered, over medium heat 2-3 minutes on 1 side or until lightly browned., Remove from grill. Spread grilled sides with pesto; top with vegetable mixture, tomatoes and cheese. Return to grill; cook, covered, 2-3 minutes longer or until cheese is melted. Cut pizzas in half before serving.
Nutrition Facts : Calories 426 calories, Fat 28g fat (11g saturated fat), Cholesterol 47mg cholesterol, Sodium 1005mg sodium, Carbohydrate 25g carbohydrate (6g sugars, Fiber 3g fiber), Protein 20g protein.
VEGGIE-LOADED FLATBREAD
Top a shop-bought flatbread with chickpeas, tomatoes, feta, olives and tahini for a pizza-inspired lunch or dinner. Make it vegan by swapping the feta for extra veggies
Provided by Esther Clark
Categories Dinner, Lunch, Supper
Time 25m
Number Of Ingredients 11
Steps:
- Heat the grill to its highest setting. Spread the onion wedges out on a baking tray and drizzle with 1 tbsp of the oil. Grill for 3-5 mins turning halfway through, then add the tomatoes to the tray, season and grill for a further 5 mins or until juicy and popping.
- Put the chickpeas in a pan with the garlic and remaining 1 tbsp oil, then heat for 5 mins before crushing the chickpeas using a potato masher. Stir through the tahini, the lemon zest and juice along with 2 tbsp water. Season.
- Warm your flatbread under the grill for a couple of minutes. Top with the crushed chickpeas, then the tomato and onion mixture. Finish with the olives, feta and basil, and a drizzle of olive oil.
Nutrition Facts : Calories 623 calories, Fat 28 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 64 grams carbohydrates, Sugar 8 grams sugar, Fiber 15 grams fiber, Protein 22 grams protein, Sodium 2 milligram of sodium
Tips:
- To make the flatbread dough, you can use a stand mixer fitted with a dough hook or mix it by hand in a large bowl.
- If the dough is too sticky, add more flour until it comes together and forms a smooth ball.
- Let the dough rest for at least 30 minutes before rolling it out. This will help it to develop flavor and become more pliable.
- To grill the flatbreads, preheat your grill to medium-high heat. You can also use a grill pan if you don't have a grill.
- Brush the flatbreads with olive oil before grilling them. This will help them to cook evenly and prevent them from sticking to the grill.
- Cook the flatbreads for 2-3 minutes per side, or until they are golden brown and cooked through.
- To make the grilled garden veggie filling, simply toss the vegetables in olive oil, salt, and pepper. Then, grill them for 5-7 minutes, or until they are tender.
- To assemble the flatbreads, spread a layer of ricotta cheese or hummus on each flatbread. Then, top with the grilled vegetables and any other desired toppings.
Conclusion:
Grilled garden veggie flatbreads are a delicious and easy meal that can be enjoyed by everyone. They are perfect for a summer cookout or a quick and easy weeknight dinner. With so many different variations, you can customize them to your own taste. So next time you're looking for a new and exciting way to enjoy your vegetables, give grilled garden veggie flatbreads a try!
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