Grilled Garden Veggie Flatbreads Recipe

Grilled Garden Veggie Flatbreads Recipe
Grilled Garden Veggie Flatbreads Recipe photo by Taste of Home
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Grilled Garden Veggie Flatbreads Recipe

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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.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 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

Directions

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

Nutritional Facts

1 wedge: 132 calories, 5g fat (2g saturated fat), 8mg cholesterol, 390mg sodium, 16g carbohydrate (2g sugars, 2g fiber), 5g protein. Diabetic Exchanges: 1 starch, 1 fat.

  • 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
  1. Grill flatbreads, covered, over indirect medium heat 2-3 minutes or until bottoms are lightly browned.
  2. 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

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