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Veggie FlatbreadVeggie Flatbread

I’m always looking for tasty, quick dinners. Finding a quick dinner that is both delicious and healthy is a win-win. This Grilled Veggie Flatbread fits the bill; you use a pre-made crust and load it with whatever veggies are in season. The flatbread is spread with a mixture of ricotta and herbs and then topped with your vegetables. The flatbread can then be cooked on a grill or in your oven. Before serving top the flatbread with arugula or spinach and a little Parmesan. We enjoyed half for dinner and ate the leftovers for lunch the next day. I’m already looking forward to having it again with a different mixture of vegetables!Veggie Flatbread

 

Grilled Veggie Flatbread

 

Ingredients:

 

¾ cup Ricotta cheese

½ cup chopped fresh basil

¼ cup pitted and chopped Kalamata olives, divided

¼ tsp. black pepper

1/8 tsp. red pepper flakes

1 12 inch refrigerated unbaked whole grain flatbread crust

2 Tbsp. olive oil, dived

1 small bell pepper, thinly sliced

1 can artichokes hearts in water, drained and patted dry.

1 tomato, thinly sliced

3 cups baby arugula or spinach

2 Tbsp. grated Parmesan cheese

 

Directions:

 

Preheat your oven to 425 or prepare your grill for indirect grilling. In a medium bowl combine the ricotta cheese, basil, 2 Tbsp. olives, black pepper and pepper flakes. Place the flatbread o a baking sheet and brush with 1 Tbsp. olive oil. Spread the ricotta mixture evenly over the top.

 

Arrange the bell pepper, artichoke hearts, tomato and remaining olives over the ricotta on the flatbread. Bake on the baking sheet or place directly on the unheated side of the grill. Bake or grill until the flatbread is crisp on the bottom and the vegetables are heated, about 12-15 minutes.Veggie Flatbread

 

Remove from the oven and sprinkle with the remaining 1 Tbsp. Olive oil and top with the Parmesan cheese. Cut into 8 wedges and serve. Makes 4 servings.Veggie Flatbread The original recipe can be found on cleaneating.com.

 

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11 comments on “Grilled Veggie Flatbread

Hil on July 9, 2017 12:59 am

I bet the ricotta cheese makes it super nice.

Thanks for sharing at #bloggerspotlight

http://www.raisingfairiesandknights.com/bloggers-spotlight-71/

Jess on July 10, 2017 12:38 pm

Yum! This sounds amazing!

I would love for you to share this with my Facebook Group for recipes, crafts, tips, and tricks: https://www.facebook.com/groups/pluckyrecipescraftstips/

Thanks for joining Cooking and Crafting with J & J!

kristin mccarthy on July 12, 2017 2:01 am

This is pretty incredible!

Awesome dish

#happynow

Nancy Wolff on July 12, 2017 12:17 pm

Kristen,
and the options are unlimited! Use whatever veggies are in season!

Miz Helen on July 13, 2017 4:36 pm

What a great combination for the flatbread, this is delicious! Thanks so much for sharing with us at Full Plate Thursday and you have a great weekend!
Come Back Soon
Miz Helen

Nancy Wolff on July 14, 2017 1:05 am

Mix Helen,
I love stopping by your party, this flatbread pizza has so many options, can’t wait to have it again! 🙂

Alison's Allspice on July 13, 2017 9:50 pm

I love that you grilled the flatbread. I hate heating the oven during summer. All those veggies look delicious!

Nancy Wolff on July 14, 2017 1:03 am

Alision,
We’re going to be eating this again soon!!

April J Harris on July 17, 2017 11:06 am

Your recipe is making my mouth water, Nancy! Your Grilled Veggie Flatbreads are the perfect summer lunch. Thank you so much for sharing, and for being a part of Hearth and Soul! Sharing on our Hearth and Soul Facebook page. Have a lovely week ahead, and hope to see you at the party later!

Miz Helen on July 22, 2017 2:11 pm

Congratulations!
Your post is featured on Full Plate Thursday this week. Thanks so much for sharing with us and hope you have a great weekend!
Miz Helen

Nancy Wolff on July 22, 2017 6:32 pm

Thank you Miz Helen!

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