Grilled Garden Vegetable Flatbread Recipes

GRILLED GARDEN VEGGIE FLATBREADS

Steps:

• Grill flatbreads, covered, over indirect medium heat 2-3 minutes or until bottoms are lightly browned., Remove from grill. Brush grilled sides with oil; top with tomato and onion to within 1/2 in. of edges. In a small bowl, toss cheeses with basil and garlic powder; sprinkle over vegetables. Drizzle with vinegar; sprinkle with salt. Return to grill; cook, covered, 2-3 minutes longer or until cheese is melted. Cut into wedges.

GRILLED GARDEN VEGETABLE FLATBREAD

Steps:

• In a small bowl, combine agave, vinegar and thyme mix well. Place zucchini slices and bell peppers on oiled grill. Grill over medium-hot coals 20-25 minutes, turning and brushing with agave mixture every 7 to 8 minutes. Remove from grill cool to room temperature. Coarsely chop.Heat oven to 425°F. Lightly spray a cookie sheet or jelly roll pan with cooking spray sprinkle with 2 tablespoons wheat germ. In a large bowl, combine baking mix, 1/2 cup wheat germ and milk stir with fork until thoroughly combined (mixture will be moist). Turn dough out onto a floured surface. Knead, adding additional flour, as needed, until dough is no longer sticky. Pat into a 12 x 8-inch rectangle on a cookie sheet. Top with chopped grilled vegetables, tomatoes and cheese. Bake 18 to 20 minutes or until crust is golden brown. Cut into squares and serve immediately.