Go Back

Grilled Vegetable Flatbreads

These Grilled Vegetable Flatbreads are packed with fresh vegetables and vibrant herbs, featuring grilled seasonal produce, herby pesto, and creamy ricotta cheese, all served on warm flatbreads.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Appetizer, Main Course
Cuisine: Italian, Mediterranean
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Parsley Pesto
  • 1 cup Italian parsley Adds fresh flavor to the pesto.
  • 1/2 cup Basil leaves Contributes a sweet aroma.
  • 1/4 cup Chives Offers a mild onion flavor.
  • 1/4 cup Parmesan cheese Adds a nutty element.
  • 2 cloves Minced garlic Enhances flavor profile.
  • 1 tbsp Lemon zest Provides a bright note.
  • 1 tbsp Lemon juice Adds acidity and brightness.
  • 1/2 cup Olive oil Acts as a base for the pesto.
For the Flatbreads
  • 2 medium Zucchini Offers mild taste and pleasant texture.
  • 1 bunch Asparagus Adds tender yet crunchy texture.
  • 2 tbsp Kosher salt Enhances vegetable flavor.
  • 1 tbsp Black pepper Adds subtle kick.
  • 1 medium Red onion Provides sweetness when grilled.
  • 1 ear Corn Sweet and juicy.
  • 4 pieces Flatbreads Hearty base for toppings.
  • 1 tbsp Vegetable oil For brushing the grill grates.
  • 1 cup Ricotta cheese Adds creaminess and richness.

Method
 

Preparation
  1. Make the Parsley Pesto: Add parsley, basil, chives, Parmesan cheese, garlic, lemon zest, and lemon juice to a food processor and pulse until it forms a paste. Gradually add olive oil while the processor is running and set aside.
  2. Preheat the grill to medium-high heat (about 375°F).
  3. In a large bowl, combine zucchini, asparagus, salt, pepper, and 2 tbsp of olive oil; toss until well coated. Brush onion slices with 1 tbsp olive oil.
Grilling
  1. Grill the vegetables and corn for 5-20 minutes, turning occasionally until softened and charred. Set aside sliced corn.
  2. Brush both sides of flatbreads with 1 tbsp olive oil and brush grill grates with vegetable oil.
  3. Grill flatbreads for 1-2 minutes per side until lightly charred.
Assembly
  1. Spread 2-3 tbsp of pesto on each flatbread, top with grilled vegetables and spoonfuls of ricotta. Cut into wedges and serve hot.

Notes

Ensure vegetables are cut uniformly for even cooking. Allow pesto to sit for a bit to enhance flavors. Experiment with seasonal vegetables for varied flavor profiles.