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Grilled Veggie and Pesto Flatbread is a delightful dish that embodies the essence of fresh ingredients and vibrant flavors. Perfect for summer gatherings or a quick weeknight dinner, this recipe combines the smokiness of grilled vegetables with the aromatic richness of basil pesto and creamy mozzarella cheese. The result is an irresistible flatbread that not only satisfies your taste buds but also celebrates the bounty of seasonal produce. In this article, we will explore the ingredients, preparation, and step-by-step instructions to create this delicious flatbread. Whether you are a seasoned cook or a beginner in the kitchen, you’ll find this recipe both approachable and rewarding.

Grilled Veggie and Pesto Flatbread

Elevate your mealtime with Grilled Veggie and Pesto Flatbread, a vibrant dish perfect for summer gatherings or quick dinners. This recipe combines the smokiness of grilled vegetables with aromatic basil pesto and creamy mozzarella for a delightful flavor explosion. Learn about essential ingredients, preparation tips, and step-by-step instructions to create this healthy, satisfying flatbread that celebrates the bounty of seasonal produce. Perfect for both seasoned chefs and beginners!
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Ingredients
  

2 large flatbreads (store-bought or homemade)

1 medium zucchini, sliced into thin rounds

1 red bell pepper, sliced into strips

1 yellow bell pepper, sliced into strips

1 cup cherry tomatoes, halved

1 red onion, sliced into rings

2 tablespoons olive oil

Salt and pepper, to taste

1 cup homemade or store-bought basil pesto

1 cup fresh mozzarella cheese, sliced

Fresh basil leaves, for garnish (optional)

Balsamic glaze, for drizzling (optional)

Instructions
 

Preheat the Grill: Preheat your grill to medium-high heat (about 400°F/200°C). If using a grill pan, preheat it on the stovetop.

    Prepare the Veggies: In a large mixing bowl, combine zucchini, bell peppers, cherry tomatoes, and red onion. Drizzle with olive oil, and sprinkle with salt and pepper. Toss to coat evenly.

      Grill the Veggies: Place the seasoned vegetables directly on the grill (or in the grill pan). Grill the vegetables for 4-6 minutes, turning occasionally until they are tender and have nice grill marks. Remove from the grill and set aside.

        Assemble Flatbreads: Lay the flatbreads on a large baking sheet or directly on the grill. Spread a generous layer of basil pesto over each flatbread, leaving a little border around the edges.

          Add Toppings: Evenly distribute the grilled veggies over the pesto-covered flatbreads. Top with slices of fresh mozzarella, ensuring an even coverage.

            Grill the Flatbreads: Carefully transfer the flatbreads to the grill. Close the lid and grill for 4-5 minutes, or until the cheese is melted and bubbly, and the edges of the flatbread are crispy.

              Finishing Touches: Once grilled, remove the flatbreads from the grill. Optionally, drizzle with balsamic glaze and garnish with fresh basil leaves.

                Serve: Slice the grilled veggie and pesto flatbreads into wedges and serve warm. Enjoy your delicious creation!

                  Prep Time, Total Time, Servings: 15 mins | 30 mins | Serves 4