
Grilled flatbread is a tasty way to put fresh garden vegetables to use. It's so versatile: Simply change up the vegetables and cheese to suit your family's taste. It also works well indoors, cooked on a grill pan with a lid. —Carly Curtin, Ellicott City, Maryland.
Recommended:
15 Ways to Make Pizza on the Grill
VERIFIED BY Taste of Home Test Kitchen
Popular Videos
- 2 whole grain naan flatbreads
- 2 teaspoons olive oil
- 1 medium yellow or red tomato, thinly sliced
- 1/4 cup thinly sliced onion
- 1/2 cup shredded part-skim mozzarella cheese
- 2 tablespoons shredded Parmesan cheese
- 1 tablespoon minced fresh basil
- 1/2 teaspoon garlic powder
- 1 teaspoon balsamic vinegar
- 1/2 teaspoon coarse sea salt
- Grill flatbreads, covered, over indirect medium heat 2-3 minutes or until bottoms are lightly browned.
- Remove from grill. Brush grilled sides with oil; top with tomato and onion to within 1/2 in. of edges. In a small bowl, toss cheeses with basil and garlic powder; sprinkle over vegetables. Drizzle with vinegar; sprinkle with salt. Return to grill; cook, covered, 2-3 minutes longer or until cheese is melted. Cut into wedges. Yield: 8 servings.
Originally published as Grilled Garden Veggie Flatbread in Healthy Cooking Annual Recipes
Annual 2016, p200
Reviews forGrilled Garden Veggie Flatbreads
My Review
Click stars to rate

Any changes to your rating or review will appear where you originally posted your review