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Grilled flatbreads have become a beloved staple in many kitchens, celebrated for their versatility and ease of preparation. Perfect for summer gatherings, picnics, or a quick weeknight dinner, grilled flatbreads can be topped with an array of ingredients, making them suitable for any palate. One standout recipe that exemplifies the joy of grilling is the Grilled Veggie and Pesto Flatbread. This dish harmoniously combines the smoky flavors of grilled vegetables with the herbaceous freshness of pesto, creating a delightful balance that appeals to both vegetarians and meat-lovers alike.

Grilled Veggie and Pesto Flatbread

Discover the delicious world of grilled flatbreads with this vibrant Grilled Veggie and Pesto Flatbread recipe. Perfect for summer gatherings or quick dinners, this dish features smoky grilled vegetables paired beautifully with fresh pesto. Easy to customize, you can use a variety of seasonal veggies and cheeses to make it your own. Enjoy a colorful and flavorful meal that celebrates the best of homemade cooking. Elevate your next barbecue with this delightful dish!
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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 into strips

1 yellow bell pepper, sliced into strips

1 small red onion, cut 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: Begin by preheating your grill to medium-high heat. If using a grill pan, place it on the stove and heat it over medium-high.

    Prepare the Vegetables: In a mixing bowl, combine the halved cherry tomatoes, thinly sliced zucchini, red and yellow bell pepper strips, and red onion rings. Drizzle the vegetables with olive oil and season with salt and pepper to taste. Toss everything together until the vegetables are evenly coated.

      Grill the Vegetables: Transfer the vegetable mixture to a grill basket or skewers and place them on the grill. Grill for approximately 5-7 minutes, turning occasionally, until the vegetables are tender and have beautiful grill marks. Once done, remove them from the grill and set aside.

        Grill the Flatbreads: Lightly brush both sides of each flatbread with olive oil. Place the flatbreads directly on the grill and grill for about 1-2 minutes on each side, or until they are warm and have grill marks. Keep a close eye to prevent burning.

          Assemble the Flatbreads: After grilling, remove the flatbreads from the grill. Generously spread a layer of pesto over each flatbread. Top the pesto with the grilled vegetables, followed by an even distribution of shredded mozzarella cheese.

            Melt the Cheese: Return the assembled flatbreads to the grill. Close the lid and grill for an additional 2-3 minutes, or until the cheese is melted and bubbling.

              Garnish and Serve: Carefully remove the flatbreads from the grill. Allow them to cool slightly before garnishing with fresh basil leaves. If desired, drizzle with balsamic glaze for an extra burst of flavor. Slice into pieces and serve warm.

                Prep Time, Total Time, Servings:

                  15 minutes | 25 minutes | 4 servings

                    Presentation Tips: For an eye-catching presentation, serve the flatbreads on a large wooden board, garnished with additional basil and a small bowl of balsamic glaze for dipping.