Grilled Veggie & Balsamic Flatbread
2
15 minutes
20 minutes
Appetizers
Appetizers
Ingredients
- 1 flatbread or naan
- 1 small zucchini, sliced thinly
- 1 small red bell pepper, sliced into strips
- 1/4 red onion, thinly sliced
- 1/2 cup shredded mozzarella cheese
- 1 handful fresh arugula
- Olive oil
- Cornhusker Kitchen’s Gourmet Balsamic Vinegar Spray
Directions
- Prep the veggies
- Toss zucchini, bell pepper, and red onion slices with a drizzle of olive oil in a bowl. Season lightly with salt and pepper.
- Grill the veggies
- Heat a grill pan (or outdoor grill) over medium heat. Grill the veggies for 2-3 minutes per side until they develop light char marks and soften slightly. Remove from heat.
- Prepare the flatbread
- Place the flatbread on a baking sheet or directly on the grill. Lightly brush with olive oil, then sprinkle with mozzarella cheese.
- Add grilled veggies
- Arrange the grilled vegetables evenly over the cheese-topped flatbread.
- Melt and heat
- Grill or bake the flatbread in the oven at 375°F for 8-10 minutes, or until the cheese is bubbling and melted.
- Finish with arugula & balsamic spray
- Remove the flatbread and top with a handful of fresh arugula. Finish with a couple of sprays of Cornhusker Kitchen’s Gourmet Balsamic Vinegar Spray for a rich, balanced pop of flavor.
- Serve
- Slice into pieces and serve immediately. Perfect as an appetizer or quick dinner.
