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Grilled Garden Veggie Flatbreads

Total Time

Prep/Total Time: 20 min.

Makes

8 servings

Grilled flatbread is a tasty way to put fresh garden vegetables to use. It's so versatile: Simply change the vegetables and cheese to suit your family's taste. It also works well cooked indoors, on a grill pan with a lid. —Carly Curtin, Ellicott City, Maryland
Grilled Garden Veggie Flatbreads Recipe photo by Taste of Home

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

  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.

Nutrition 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.

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