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Grilled Veggie Flatbread

Grilled Veggie Flatbread with charred peppers and melted cheese
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Each crunchy bite of this Grilled Veggie Flatbread delivers a full serving of fiber-rich bell peppers, zucchini, and red onion. It satisfies that pizza craving without the heavy dough, keeping your energy steady and your waistline happy. This recipe comes together in under thirty minutes and uses whatever vegetables you have on hand.

Ingredients

Scale
  • 4 pieces of naan or flatbread
  • 1 medium zucchini, sliced lengthwise into thin strips
  • 1 red bell pepper, seeded and quartered
  • 1 yellow bell pepper, seeded and quartered
  • 1 red onion, sliced into thick rounds
  • 2 tablespoons olive oil, plus more for brushing
  • 1 teaspoon dried oregano
  • 1 teaspoon garlic powder
  • Salt and black pepper to taste
  • 1 cup shredded mozzarella cheese
  • 1/4 cup crumbled feta cheese
  • Fresh basil leaves for garnish
  • Balsamic glaze for drizzling

Instructions

  1. Preheat your grill to medium-high heat.
  2. In a large bowl, toss the zucchini strips, bell pepper quarters, and onion rounds with olive oil, oregano, garlic powder, salt, and pepper until lightly coated.
  3. Place the seasoned vegetables directly on the grill grates. Cook for 3 to 4 minutes per side until they develop dark grill marks and soften slightly.
  4. Remove vegetables to a cutting board and let rest for a minute.
  5. While vegetables rest, brush each flatbread lightly with olive oil. Place them on the grill for about 1 minute per side to warm through and get crispy edges.
  6. Remove flatbreads and arrange on a baking sheet or serving platter. Spread grilled vegetables evenly across each flatbread. Sprinkle mozzarella and feta cheese over the top.
  7. Return assembled flatbreads to the grill. Close the lid and cook for 2 to 3 minutes until cheese melts and edges are golden brown.
  8. Remove from grill and let rest for one minute before slicing.
  9. Top each flatbread with fresh basil leaves and a drizzle of balsamic glaze. Slice and serve immediately.

Notes

For gluten-free, use certified gluten-free flatbreads or large portobello mushroom caps. For dairy-free, skip both cheeses and add a drizzle of tahini or cashew cream. For low-carb, swap flatbread for large lettuce leaves or grilled eggplant slices. For high-protein, add grilled chicken strips, chickpeas, or crumbled tofu before the final grilling step.

Nutrition

Find it online: https://harmonymeal.com/grilled-veggie-flatbread/