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Grilled flatbreads have emerged as a beloved choice for those seeking a versatile and healthy meal option. These delightful creations serve as a canvas for an array of toppings, allowing home cooks to showcase fresh ingredients and bold flavors. The combination of grilled vegetables and vibrant basil pesto on flatbread not only enhances the visual appeal of the dish but also delivers a symphony of flavors that tantalize the taste buds. With its simplicity and quick preparation, this recipe is ideal for weeknight dinners or casual gatherings, making it an enticing option for both novice cooks and seasoned chefs alike.

Grilled Veggie and Pesto Flatbread

Discover the perfect weeknight meal with this Grilled Veggie and Pesto Flatbread recipe. Easy to prepare and loaded with fresh vegetables, this dish combines the smoky flavor of grilled veggies with the vibrant taste of basil pesto. Ideal for busy days or casual gatherings, it promises both deliciousness and nutrition. Customize your flatbreads with your favorite seasonal ingredients for a satisfying vegetarian option that everyone will enjoy. Make dinner a breeze and delight your taste buds!
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Ingredients
  

2 large flatbreads (store-bought or homemade)

1 cup cherry tomatoes, halved

1 medium zucchini, sliced into thin rounds

1 medium bell pepper (any color), sliced into rings

1 small red onion, thinly sliced

1 cup spinach leaves

1 cup shredded mozzarella cheese (or a dairy-free alternative)

1/2 cup prepared basil pesto

2 tablespoons olive oil

Salt and pepper to taste

Fresh basil leaves for garnish (optional)

Instructions
 

Preheat the Grill: Preheat your grill to medium-high heat. If you're using a grill pan, heat it on the stovetop over medium heat.

    Prepare the Vegetables: In a large bowl, toss the cherry tomatoes, zucchini, bell pepper, and red onion with olive oil, and season with salt and pepper.

      Grill the Veggies: Place the seasoned vegetables directly on the grill (or in the grill pan) and cook for about 5-7 minutes, turning occasionally until they are tender and have nice grill marks. Remove from the grill and set aside.

        Assemble the Flatbreads: Place the flatbreads on a clean surface. Spread a generous layer of basil pesto over each flatbread, leaving a small border around the edges.

          Layer the Ingredients: Evenly distribute the grilled veggies over the pesto-covered flatbreads, then sprinkle the spinach leaves and shredded mozzarella cheese on top.

            Grill the Flatbread: Carefully place the assembled flatbreads on the grill. Close the lid and grill for about 5-7 minutes or until the cheese has melted and the edges of the flatbreads are crispy.

              Serve: Remove the flatbreads from the grill. Garnish with fresh basil leaves, slice into wedges, and serve hot.

                Prep Time, Total Time, Servings: 15 minutes | 20 minutes | 2-4 servings