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Finished grilled veggie flatbread topped with charred zucchini, peppers, corn, red onion, crumbled goat cheese, fresh basil, and a balsamic drizzle, on a round wood board with a stars-and-stripes dish in the background.
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Kelly Djalali

Grilled Veggie Flatbread

A vibrant summer flatbread with charred vegetables, roasted garlic oil, and creamy goat cheese.
Makes: 6 Servings
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes

Ingredients:  

  • 2 large store-bought flatbreads naan or similar
  • 1 medium zucchini sliced into ¼-inch rounds
  • 1 red bell pepper sliced
  • 1 yellow bell pepper sliced
  • 1 ear of corn kernels cut off
  • ½ red onion sliced into thick rings
  • 4 –5 cloves roasted garlic mashed into a paste
  • 4 tablespoons olive oil divided (plus more for brushing veggies)
  • 4 oz goat cheese crumbled
  • Salt and freshly cracked black pepper
  • Fresh basil leaves torn
  • Fresh mint or oregano optional
  • Crushed red chili flakes
  • Balsamic glaze for drizzling

Instructions: 

  • In a small bowl, whisk together 3 tablespoons of olive oil with the mashed roasted garlic paste and a pinch of salt. Set aside — this is your flatbread base.
  • Heat a grill pan over medium-high heat. Toss the zucchini, peppers, corn, and red onion with the remaining olive oil, salt, and pepper.
  • Grill the vegetables in batches until charred and tender — about 3–4 minutes per side for the zucchini, peppers, and onion. The corn just needs a quick char, 2–3 minutes total. Set aside.
  • Brush both sides of the flatbreads lightly with plain olive oil and warm them on the grill pan for 1–2 minutes per side, until lightly toasted with grill marks.
  • Generously brush the tops of the warm flatbreads with the roasted garlic oil, making sure to spread it edge to edge.
  • Pile on the grilled vegetables — don't be shy.
  • Scatter the crumbled goat cheese generously over the top.
  • Finish with torn fresh basil, a sprinkle of chili flakes, and a generous drizzle of balsamic glaze.
  • Slice and serve immediately.

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