Is it flatbread or pizza? I like calling these flatbreads, reminds me of dining outside in a cafe, sipping wine and munching on artisan flatbread sandwiches.
The farmer’s market had these gorgeous heirloom tomatoes and I wanted to make something yummy to celebrate the end of summer. These grilled flatbreads hit all summer birds with one recipe: grill, tomatoes, zucchini, and red peppers.
Make extra of these vegetables, they are great as leftovers and in sandwiches for the rest of the week.
Don’t have a grill? No worries, you can use a grill pan or bake in the oven.
Grilled Vegetable Flatbread
1 recipe Sun-dried tomato spread, below
1 recipe whole wheat pizza dough, below or prepackaged pizza dough
2 large zucchini
1 large heirloom tomato
1 red pepper
olive oil, for brushing vegetables and pizza dough
Make the sun-dried tomato spread, see below for recipe and instructions.
Preheat grill or grill pan to medium high. Divide the dough into four even pieces. Roll out dough into an oval shape. Really, it’s a flatbread so any shape will do. Brush with olive oil or cooking spray so dough won’t stick to the grates.
Prepare the vegetables: slice the tomato, zucchini, onion, and red pepper into thin slices. Toss with salt/pepper and oil. Place vegetable slices onto the grill or grill pan for 5-10 minutes per side until cooked. I used a vegetable basket for the onion and tomato slices so they wouldn’t fall through the grates. Alterantivly, you could roast the vegetables in the oven beforehand.
Set the vegetables aside. Once you start grilling the flatbread you want to have the vegetables and spread ready and close by.
Place the dough onto the grill and cook for ~7-10 minutes until lightly charred on the bottom and heated through. Remove from heat and spread sun-dried tomato onto non-grilled side. Place grilled vegetables on top. Place back on the grill, topping side up, for 3-5 minutes until warmed. Serve immediately.
Sun-Dried Tomato Spread:
1 can white-northern or canneleni beans, rinsed and drained
1/4 cup sun-dried tomatoes
2 tbsp. water
1/4 cup parsley leaves
1 tbsp. lemon juice
2 garlic cloves
In a food processor or blender, combine all the ingredients until smooth. Refrigerate until ready to use.
Let’s face it, vegetables aren’t a sexy main dish. Delicious? Yes. But few vegetables have that star power that makes you swoon with delight. That all changes with kebobs. There is just something about the presentation of skewered summer vegetables, much prettier than a bowl full of cooked ones. Plus, they couldn’t be easier to make. Feel free to improvise with what vegetables you have on hand.
These metal skewers are the other reason this dish takes center stage. Aren’t they adorable? I picked them up from Crate and Barrel sometime earlier this summer and they are the perfect accessory to take roasted vegetables from eh to Wow!
3 dutch baby potatoes or other small, golden potatoes
1 bell pepper, seeded
8 cherry tomatoes
In a large bowl add the beans, celery, parsley, and sage. Whisk together the lemon juice, olive oil and salt/pepper and pour over the salad. Add the cherry tomatoes and toss together. Place in the fridge to marinate for at least 30 minutes.
Combine all the ingredients for the marinade in a bowl. Mix together and set aside.
Chop the green parts off scallions. Cut white parts into 1-inch-long pieces. Cut zucchini, peppers, and potatoes into 1-inch-long pieces.
Thread vegetables onto skewers. Arrange skewers in baking dish, and spoon marinade over top. Turn skewers to coat until all vegetables are well covered. Set aside 30 minutes.
You can grill these using a grill pan or on the BBQ. To use the oven, preheat to 450 degrees. Place the skewers on baking sheet and bake kabobs about 25 minutes, or until vegetables are tender, turning once.
To serve: spoon white bean salad onto a plate or bowl. Top with vegetable skewers.
I am excited to announce that I have joined a new recipe group “The Recipe ReDux.” On the 21st of each month I will be creating a new recipe based on that months theme. The best part about these recipe challenges is that it introduces you, the reader, to more healthy cooking blogs!
This months theme was grilling. As a plant-based girl, my mind went to grilled summer vegetable salads, grilled cesear salad (got a spin on that coming soon) and grilled fruit salad. Ah, my favorite summer treat- grilled fruit. If you’ve ever had grilled fruit then you know the love affair I am speaking about. Smoky, warm, caramelized fruit , delicious with vanilla ice cream or on its own.
Grilled Summer Fruit Salad
2 peaches, pitted and halved
2 plums, pitted and halved
1/2 pineapple, cored and sliced into rings
1 banana, sliced in 1/2
1 mango, peeled and sliced
2 apricots, pitted and halved
Heat grill or grill pan to medium-high heat. If using a grill, oil a paper towel and rub on the grill crate to keep the fruit from sticking. Alternatively, you can lightly brush oil onto the bottom side of the fruit to prevent sticking. If your pieces are very small, you can use a grill basket.
Place the fruit cut side down onto the grill and cook for 5-7 minutes. The peaches, plums, pineapple and bananas will take the longest to cook. The mango heats up pretty quickly because it is so thin so you will want to take it off before the other fruits.
While the fruit is on the grill, combine the ingredients for the sauce. Use good quality balsamic vinegar here if you have it, you could also use an infused variety.
While the fruit is still warm, dice into bite size pieces (you can also leave whole and cut while you are eating it) Drizzle the grilled fruit with the sauce and serve immediately.
Other options: serve with a dollop of whipped cream, in crepes, or over ice cream/sorbet.
Take a look at what other Recipe ReDuxer’s came up with!