Directions

1. Prep the veggies
2. Toss zucchini, bell pepper, and red onion slices with a drizzle of olive oil in a bowl. Season lightly with salt and pepper.
3. Grill the veggies
4. 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.
5. Prepare the flatbread
6. Place the flatbread on a baking sheet or directly on the grill. Lightly brush with olive oil, then sprinkle with mozzarella cheese.
7. Add grilled veggies
8. Arrange the grilled vegetables evenly over the cheese-topped flatbread.
9. Melt and heat
10. Grill or bake the flatbread in the oven at 375°F for 8-10 minutes, or until the cheese is bubbling and melted.
11. Finish with arugula & balsamic spray
12. 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.
13. Serve
14. Slice into pieces and serve immediately. Perfect as an appetizer or quick dinner.