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Flatbreads have a rich history that spans diverse cultures and cuisines. From the Middle Eastern pita to the Italian focaccia, these breads have been a staple in human diets for thousands of years. Their versatility has made them a canvas for countless toppings, ranging from savory to sweet. What makes flatbreads especially appealing is their adaptability; they can be made from various types of flour, allowing for gluten-free or whole grain options to accommodate different dietary needs.

Grilled Veggie and Pesto Flatbread

Discover the perfect summer recipe with this Grilled Veggie and Pesto Flatbread! Celebrate seasonal produce by grilling fresh vegetables like zucchini, bell peppers, and cherry tomatoes, then layer them on warm, crispy flatbreads topped with aromatic pesto and gooey mozzarella. Whether it's an outdoor gathering or a cozy family dinner, this versatile dish is simple to prepare and bursting with flavor. Dive into this delightful combination of smoky, fresh, and comforting ingredients for a meal everyone will love.
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Ingredients
  

2 large flatbreads (store-bought or homemade)

1 cup zucchini, thinly sliced

1 cup bell peppers (red, yellow, or orange), thinly sliced

1 cup red onion, thinly sliced

1 cup cherry tomatoes, halved

½ cup fresh basil pesto (store-bought or homemade)

1 cup mozzarella cheese, shredded

2 tablespoons olive oil

Salt and pepper to taste

Fresh basil leaves (for garnish)

Instructions
 

Prepare the Grill: Preheat your grill to medium-high heat. Ensure the grates are clean and lightly oiled to prevent sticking.

    Marinate the Veggies: In a large bowl, combine the zucchini, bell peppers, red onion, and cherry tomatoes. Drizzle with olive oil and season with salt and pepper. Toss to coat the vegetables evenly.

      Grill the Vegetables: Place the marinated vegetables onto the grill. Grill them for 4-5 minutes on each side until they are tender and have nice grill marks. Remove from the grill and set aside.

        Assemble the Flatbread: Place each flatbread on a clean surface or a large baking sheet. Spread a generous layer of basil pesto over each flatbread, leaving a small border around the edges.

          Add Cheese and Veggies: Sprinkle half of the shredded mozzarella cheese over each flatbread. Evenly distribute the grilled veggies on top of the cheese. Finish with the remaining mozzarella over the veggies for extra cheesiness.

            Grill the Flatbread: Carefully transfer the assembled flatbreads onto the grill. Close the grill lid and cook for about 5-7 minutes or until the cheese is melted and bubbly, and the flatbreads are slightly crispy.

              Garnish and Serve: Remove from the grill and allow to cool for a minute. Garnish with fresh basil leaves and additional pesto if desired. Cut into slices and serve immediately.

                Prep Time, Total Time, Servings: 15 minutes | 25 minutes | 4 servings