Best Grilled Garden Veggie Flatbreads Recipes

Ratatouille Flatbread image

Provided by Geoffrey Zakarian

Time 8h30m

Yield 2 flatbreads

Number Of Ingredients 14

1 cup ricotta cheese
1 medium zucchini, thinly sliced lengthwise
1 medium yellow squash, thinly sliced lengthwise
1 red bell pepper, seeded and quartered
1/2 small red onion, thinly sliced
2 tablespoons extra-virgin olive oil, plus more for drizzling
Kosher salt and freshly ground black pepper
Two 8-ounce pieces naan flatbread
1 teaspoon fresh oregano
1 teaspoon fresh thyme
1/2 teaspoon garlic powder
1/4 cup sun-dried tomatoes
1/4 cup fresh basil, cut into chiffonade (thin strips)
Red pepper flakes, for sprinkling

Steps:

Put the ricotta in a strainer set over a bowl and strain in the fridge overnight.
Preheat the oven to 425 degrees F. Preheat a grill or grill pan to medium-high heat.
Season the zucchini, squash, bell pepper and onion with 1 tablespoon of the olive oil and some salt and pepper. Grill until grill marks appear and the vegetables are slightly tender but still a little al dente, 1 1/2 to 2 minutes per side. Transfer to a cutting board and cut into bite-size pieces.
Brush the naan with the remaining 1 tablespoon olive oil, then sprinkle with the oregano, thyme and garlic powder. Top each piece of naan with half of the grilled vegetables and sun-dried tomatoes. Dollop with the ricotta and season with salt and pepper. Bake until the bread starts to get crispy, 12 to 15 minutes.
Finish with a drizzle of olive oil and a sprinkle of basil and red pepper flakes before serving.

Summer Veggie Flatbread image

Provided by Trisha Yearwood

Categories appetizer

Time 30m

Yield 4 servings

Number Of Ingredients 8

2 large naan breads or pocketless pitas (about 8-inch diameter)
1 bunch asparagus, trimmed and cut into 1 1/2-inch pieces
2 tablespoons olive oil
1 large clove garlic, minced
1 pinch crushed red pepper flakes
1 medium zucchini, shaved into long, thin ribbons with a vegetable peeler
Kosher salt
1/2 cup grated Parmesan

Steps:

Preheat the oven to 475 degrees F. Put the bread on a baking sheet lined with parchment paper.
Bring a medium pot of water to a boil. Add the asparagus and boil until just barely crisp tender, about 1 minute. Drain and run under cold water to stop the cooking.
Heat the oil in a small skillet or saucepan over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic is golden, 2 to 3 minutes. Brush about half the oil all over the top of the breads. Arrange the zucchini ribbons and asparagus on top and brush lightly with the remaining oil. Sprinkle with salt and top with the Parmesan.
Bake until the bread is crisp and the zucchini is lightly charred in spots, about 12 minutes. Cut into pieces and serve warm or room temperature.

Grilled Flatbread image

Provided by Martha Stewart

Number Of Ingredients 5

1/2 cup warm water (110 degrees)
1/2 teaspoon active dry yeast
1 tablespoon extra-virgin olive oil, plus more for bowl and brushing
1 1/3 cups all-purpose flour, plus more for dusting
3/4 teaspoon salt, plus more to taste

Steps:

Heat a grill or grill pan until hot. Place water in a medium bowl, and sprinkle yeast on top; stir to dissolve. Let sit until foamy, about 5 minutes. Add olive oil, flour, and salt; combine. Turn dough out onto a well-floured surface, and knead until smooth and elastic, 1 to 2 minutes. Place in a lightly oiled bowl, cover with plastic wrap, and let stand in a warm place for 30 minutes.
Turn dough out onto a lightly floured surface. Divide into 4 equal pieces, and roll out each into a 1/8-inch-thick round. Lightly brush both sides of each round with olive oil, and place the rounds directly on the hot grill. Grill the flatbread until golden brown, about 2 minutes per side. Remove from grill, and season with salt.