Description
This Grilled Veggie Pesto Flatbread is a delicious and easy-to-make meal featuring vibrant grilled vegetables layered over a pesto-spread naan base, topped with melted mozzarella cheese. Perfect for a quick lunch or light dinner, this recipe showcases a smoky charred flavor from the grill combined with fresh, herbaceous pesto and gooey cheese.
Ingredients
Scale
Flatbread and Sauce
- 4 naan breads
- ¾ cup pesto (store-bought or homemade)
Vegetables
- ½ cup cherry tomatoes, halved
- 1 red bell pepper, sliced into rings
- 1 small yellow squash, thinly sliced
- 1 small green zucchini, thinly sliced
- 4 slices red onion (¼” thick)
- 2 slices eggplant (½” thick)
Seasoning and Cheese
- 3 tbsp olive oil
- ½ tsp salt
- ½ tsp black pepper
- ¾ cup mozzarella cheese, shredded
Instructions
- Preheat grill: Preheat your grill or grill pan to medium-high heat to prepare for cooking the vegetables and flatbreads.
- Grill the vegetables: Toss the sliced red bell pepper, yellow squash, green zucchini, red onion, and eggplant with olive oil, salt, and black pepper. Place the veggies on the grill and cook until they are lightly charred and tender, about 3–5 minutes per side.
- Assemble the flatbreads: Spread a generous layer of pesto over each naan bread. Then top evenly with the grilled vegetables, halved cherry tomatoes, and shredded mozzarella cheese.
- Grill the flatbreads: Place the assembled flatbreads back onto the grill, or alternatively in an oven preheated to 425°F, and cook until the cheese is melted and the naan is crispy, about 5–7 minutes.
- Serve: Remove the flatbreads from the heat, slice into portions, and serve warm for the best flavor and texture.
Notes
- For a smoky flavor, use a charcoal grill if possible.
- You can substitute naan with pita or other flatbreads if preferred.
- Try adding other veggies like mushrooms or asparagus according to seasonality.
- Use homemade pesto for a fresher taste or store-bought for convenience.
- To make it vegan, substitute mozzarella with vegan cheese.
- Keep an eye on the grill as naan can crisp quickly and burn if left too long.
