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Grilled Veggie and Pesto Flatbread is a culinary gem that captures the essence of summer in every bite. It combines the rich, earthy flavors of seasonal vegetables with the aromatic zest of fresh basil pesto, making it a standout dish for various occasions. Whether you’re looking for a light lunch, a quick dinner, or a delightful appetizer for your next gathering, this recipe is designed to impress without overwhelming your schedule. Easy to prepare and highly adaptable, it offers a canvas for creativity while ensuring a healthy and satisfying meal for you and your loved ones.

Grilled Veggie and Pesto Flatbread

Discover the deliciousness of Grilled Veggie and Pesto Flatbread, a simple yet impressive dish perfect for any occasion. This recipe beautifully combines fresh, seasonal vegetables with aromatic basil pesto, all resting on a crispy flatbread base. Whether you’re enjoying it as a light lunch, a quick dinner, or an appetizer for gatherings, its vibrant flavors and easy preparation make it a culinary gem. Dive into the article for tips on ingredients and preparation to create your own delightful flatbread masterpiece!
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Ingredients
  

2 large flatbreads or naan

1 cup cherry tomatoes, halved

1 medium zucchini, sliced into thin rounds

1 red bell pepper, sliced

1 yellow bell pepper, sliced

1 small red onion, sliced into rings

2 tablespoons olive oil

Salt and pepper, to taste

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

1 cup mozzarella cheese, shredded

Fresh basil leaves, for garnish

Balsamic glaze, for drizzling (optional)

Instructions
 

Preheat the Grill: Preheat your grill to medium-high heat. If you’re using a grill pan, heat it on the stove over medium-high heat.

    Prepare the Vegetables: In a bowl, combine the cherry tomatoes, zucchini, red bell pepper, yellow bell pepper, and red onion. Drizzle with olive oil, and season with salt and pepper. Toss until the veggies are coated.

      Grill the Vegetables: Place the vegetable mixture on the grill in a grill basket or on skewers. Grill for about 5-7 minutes, turning occasionally until the veggies are tender and have nice grill marks. Remove from the grill and set aside.

        Grill the Flatbreads: Lightly brush each side of the flatbread with olive oil. Place them on the grill for about 1-2 minutes on each side until they are warm and have grill marks. Watch closely to avoid burning.

          Assemble the Flatbreads: Remove the grilled flatbreads from the grill. Spread a generous layer of pesto on each flatbread. Evenly distribute the grilled veggies on top of the pesto and sprinkle with shredded mozzarella cheese.

            Melt the Cheese: Return the topped flatbreads to the grill, close the lid, and grill for an additional 2-3 minutes until the cheese is melted and bubbly.

              Garnish and Serve: Remove the flatbreads from the grill and let them cool slightly. Garnish with fresh basil leaves and a drizzle of balsamic glaze if desired. Slice into pieces and serve warm.

                Prep Time, Total Time, Servings:

                  15 minutes | 25 minutes | 4 servings