Summer Harvest Flatbread
Ingredients
- vegetables of your choice, for grilling: eggplant, portobella mushrooms, red bell pepper, red onion, zucchini and/or yellow squash
1
Manoucher Fokachio Romana Rosemary & Onion Bread (from the Bakery Department)
- Kowalski's Extra Virgin Olive Oil, as needed
2-3
heirloom tomatoes, sliced
- balsamic glaze (such as Cucina Viva brand), to taste
- kosher salt and freshly ground Kowalski's Black Peppercorns, to taste
- fresh basil leaves, for garnish
Directions
- Preheat grill to medium-high heat; clean grill grates.
- Clean and prepare vegetables as directed:
Eggplant: Trim ends; cut eggplant crosswise into ½" planks.
Portobella Mushrooms: Clean out most of the gills with the tip of a spoon.
Bell Peppers: Remove seeds, membranes and stems; cut pepper into 1" strips.
Onions: Trim ends and peel; cut onions into ¼" slices.
Zucchini or Yellow Squash: Trim ends; cut lengthwise into ¼" thick planks. - Completely but lightly coat vegetables with oil; season to taste with salt and pepper.
- Grill veggies directly over heat, covered, until browned and tender when pierced with a fork, turning several times until done:
Eggplant: 6-10 min.
Portobella Mushrooms: 6-8 min., gill-side down first.
Bell Peppers: 4-6 min.
Onions: 8-10 min.
Zucchini or Yellow Squash: 3-4 min. - Remove vegetables from grill; keep warm.
- Heat bread according to pkg. directions.
- Brush hot bread liberally with oil; top evenly with grilled veggies and fresh sliced tomatoes.
- Drizzle flatbread with balsamic glaze; season with salt and pepper to taste.
- Garnish with basil; serve immediately.
