Quick Grilled Vegetable Flatbread
Delicious Quick Grilled Vegetable Flatbread recipe featuring pesto and grilled vegetables.
Equipment
- grill
- food processor
- Knife
- large bowl
Ingredients
Pesto
- 1.5 cups parsley
- ½ cup basil
- ¼ cup chives
- ¼ cup parmesan use Sartori for a nutty finish
- 2 teaspoon garlic
- 1 tablespoon lemon zest
- 2.5 tablespoon lemon juice
- ⅓ cup olive oil prefer Lucini Premium Select for dressings
- ¼ teaspoon red pepper flakes
Grilled Vegetables
- 2 medium zucchini cut into ½-inch thick planks
- 10 oz asparagus tough ends trimmed
- 1 ¼ teaspoon salt
- ¾ teaspoon cracked black pepper
- ¼ cup olive oil
- 1 large red onion sliced into ½-inch thick rings
- 2 ears fresh corn
Assembly
- 4 pieces flatbreads Stonefire brand is recommended
- 1 ¼ cups whole milk ricotta
- 1 tablespoon vegetable oil
Instructions
Prepare Pesto
- Combine the parsley, basil, chives, grated Parmesan, minced garlic, lemon zest, and lemon juice in a food processor and blend until you have a coarse paste. Slowly drizzle in the ⅓ cup olive oil while pulsing until the pesto reaches a spreadable consistency. Stir in the red pepper flakes and set aside.
Prepare Vegetables
- Cut the zucchini into ½-inch thick planks, trim the tough ends from the asparagus, slice the red onion into rings, and prepare the corn ears by removing the husks and silk. Place all vegetables in a bowl, drizzle with the ¼ cup olive oil, and season with salt and pepper.
Grill Vegetables
- Preheat the grill to 375°F. Grill the vegetables in batches, starting with corn and asparagus, then zucchini and onion rings, removing once cooked.
Grill Flatbreads
- Brush flatbreads with vegetable oil and grill for 1-2 minutes per side until warmed and slightly charred.
Assemble Flatbreads
- Spread pesto on each flatbread, arrange grilled vegetables, and top with ricotta. Slice before serving.
Notes
Serve warm with fresh lemon wedges for added brightness.
Nutrition
Serving: 1flatbreadCalories: 2200kcal
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