Grilled Veggie Flatbread

My family raved about this Grilled Veggie Flatbread the first time I made it. It was one of those rare summer evenings where everyone was home, the weather was perfect, and the aroma wafting from the grill just brought us all together. The kids, usually picky about vegetables, were actually fighting over the last pieces, mesmerized by the smoky char and the vibrant colors. It’s since become a staple for our backyard barbecues and even quick weeknight dinners when we want something special without a ton of fuss. The combination of crispy-edged flatbread, tender-crisp grilled vegetables, and a creamy, tangy spread is simply irresistible. It’s more than just a meal; it’s an experience, and I’m thrilled to share how you can recreate this magic in your own home. This recipe isn’t just about delicious food; it’s about creating memories, enjoying the outdoors, and savoring the simple pleasures of fresh ingredients cooked to perfection.

The Allure of Grilled Veggie Flatbread: A Summer Staple

There’s something inherently joyful about firing up the grill. The sizzle of food hitting hot grates, the smoky aroma that fills the air – it’s a sensory experience that signals good times and great food. And when it comes to versatile, crowd-pleasing grilled dishes, Grilled Veggie Flatbread stands out as a true champion. This isn’t just another pizza; it’s a lighter, often healthier, and incredibly adaptable canvas for showcasing the best of seasonal produce.

Imagine a perfectly charred, slightly chewy flatbread, slathered with a flavorful base – perhaps a creamy ricotta, a tangy hummus, or a zesty pesto – and then generously topped with an array of colorful, smoky grilled vegetables. Each bite offers a delightful contrast of textures and a symphony of flavors. The sweetness of bell peppers, the earthy notes of zucchini and eggplant, the subtle bitterness of asparagus – all enhanced by the magic of the grill.

This Grilled Veggie Flatbread recipe is designed to be both impressive and approachable. Whether you’re a seasoned grill master or a novice looking to expand your outdoor cooking repertoire, you’ll find this recipe rewarding. It’s perfect for a casual weeknight dinner, a weekend lunch on the patio, or as a standout appetizer for your next gathering. The beauty of it lies in its simplicity and the way it allows fresh, wholesome ingredients to shine. Plus, it’s inherently customizable, so you can easily adapt it to your family’s preferences or what’s currently thriving in your garden or local market. Get ready to discover your new favorite way to enjoy vegetables and the art of grilling!

Ingredients for Grilled Veggie Flatbread Perfection

Here’s what you’ll need to create this delightful dish. We’re focusing on fresh, vibrant ingredients that truly come alive on the grill.

• For the Flatbread:
  • 2 large pre-made flatbreads or naan breads: (approx. 8-10 inches each) Choose good quality ones; whole wheat or garlic-infused are great options. Using pre-made saves time, but feel free to use your favorite homemade flatbread recipe.
  • 2 tablespoons olive oil: For brushing the flatbreads, ensuring a crispy, golden crust.
• For the Grilled Vegetables:
  • 1 medium red bell pepper, sliced into ½-inch strips: Adds sweetness and vibrant color.
  • 1 medium yellow bell pepper, sliced into ½-inch strips: Complements the red pepper with its milder sweetness.
  • 1 medium zucchini, sliced into ¼-inch thick rounds or lengthwise planks: Grills quickly and develops a lovely tender-crisp texture.
  • 1 medium yellow squash, sliced into ¼-inch thick rounds or lengthwise planks: Similar to zucchini, offering a slightly different sweet, nutty flavor.
  • 1 small red onion, sliced into ½-inch thick rings: Grilling mellows its sharpness and brings out its sweetness.
  • 1 cup cremini mushrooms, halved or quartered if large: Add an earthy, umami depth.
  • 8-10 asparagus spears, tough ends trimmed: Provides a wonderful snap and slightly bitter counterpoint.
  • 3 tablespoons olive oil: For tossing the vegetables before grilling.
  • 1 teaspoon dried Italian seasoning: A blend of herbs that complements the vegetables beautifully.
  • ½ teaspoon salt, or to taste: Enhances all the flavors.
  • ¼ teaspoon black pepper, or to taste: Adds a touch of warmth.
• For the Spread & Toppings:
  • ¾ cup ricotta cheese (whole milk recommended): Provides a creamy, slightly sweet base. Whipped feta or hummus are also excellent alternatives.
  • 2 tablespoons fresh lemon juice: Brightens the ricotta and cuts through the richness.
  • 1 clove garlic, minced (optional): Adds a subtle garlicky punch to the spread.
  • ¼ cup crumbled feta cheese: For a salty, tangy finish.
  • 2 tablespoons fresh basil leaves, chiffonade (thinly sliced): Adds a burst of fresh, aromatic flavor.
  • Red pepper flakes (optional, for garnish): For a touch of heat.
  • Balsamic glaze (optional, for drizzling): Adds a sweet and tangy complexity.

Step-by-Step Instructions to Grilled Veggie Flatbread Bliss

Follow these simple steps to assemble your delicious grilled veggie flatbread. The key is to grill the vegetables and flatbread separately, then assemble for the final masterpiece.

1. Preheat the Grill: Preheat your outdoor grill to medium-high heat (around 375-450°F or 190-230°C). Clean the grates well to prevent sticking.
2. Prepare the Vegetables: In a large bowl, combine the sliced bell peppers, zucchini, yellow squash, red onion, mushrooms, and asparagus. Drizzle with 3 tablespoons of olive oil, sprinkle with Italian seasoning, salt, and black pepper. Toss gently to ensure all vegetables are evenly coated.
3. Grill the Vegetables: Place the seasoned vegetables directly onto the preheated grill grates in a single layer (you may need to do this in batches or use a grill basket for smaller pieces like mushrooms). Grill for about 3-5 minutes per side, or until they are tender-crisp and have nice char marks. Be careful not to overcook them; they should still have some bite. Once cooked, remove them from the grill and set aside on a plate. If you grilled larger planks of zucchini or squash, you can now chop them into bite-sized pieces.
4. Prepare the Ricotta Spread: While the vegetables are grilling or cooling slightly, prepare the ricotta spread. In a small bowl, combine the ricotta cheese, fresh lemon juice, and minced garlic (if using). Mix well until smooth and creamy. Season with a pinch of salt and pepper if desired.
5. Grill the Flatbreads: Brush both sides of each flatbread or naan with the remaining 2 tablespoons of olive oil. Place them directly on the grill grates. Grill for 1-2 minutes per side, or until they are lightly toasted, slightly puffed, and have grill marks. Watch them closely as they can burn quickly.
6. Assemble the Flatbreads: Remove the grilled flatbreads from the grill and place them on a clean cutting board or serving platter. Immediately spread a generous layer of the prepared ricotta mixture evenly over each warm flatbread, leaving a small border around the edges.
7. Add Toppings: Arrange the grilled vegetables artfully over the ricotta spread. Sprinkle with crumbled feta cheese and fresh basil chiffonade. If desired, add a pinch of red pepper flakes for a little heat and a drizzle of balsamic glaze for extra tang and sweetness.
8. Serve Immediately: Slice the grilled veggie flatbreads into wedges or squares and serve warm for the best flavor and texture.

Nutrition Facts: A Healthy Indulgence

This Grilled Veggie Flatbread is not only delicious but also packs a good nutritional punch.

• Servings: This recipe makes 2 large flatbreads, serving 2-4 people as a main course or 4-6 as an appetizer.
• Calories per serving (approximate, based on 4 servings): Around 450-550 calories.
• Rich in Vitamins & Minerals: Loaded with various vegetables, this flatbread provides a good dose of Vitamin C (from bell peppers), Vitamin K (from asparagus and basil), and various B vitamins.
• Good Source of Fiber: The whole wheat flatbread option (if used) and the abundance of vegetables contribute dietary fiber, aiding digestion and promoting satiety.
• Healthy Fats: Olive oil provides monounsaturated fats, which are beneficial for heart health.

(Nutritional information is an estimate and can vary based on specific ingredients and portion sizes used.)

Preparation Time: Quick and Rewarding

Enjoy a gourmet-style meal without spending hours in the kitchen.

• Prep Time: Approximately 20 minutes (includes chopping vegetables and preparing the spread).
• Cook Time: Approximately 15-20 minutes (for grilling vegetables and flatbreads).
• Total Time: Approximately 35-40 minutes.
  This makes it an excellent choice for a relatively quick weeknight meal or an easy yet impressive dish for entertaining. The majority of the active time is in the vegetable preparation; the grilling itself is quite fast.

How to Serve Your Masterpiece: Creative Serving Suggestions

Presentation can elevate your Grilled Veggie Flatbread from a simple meal to a stunning centerpiece. Here are some ideas:

• As a Light Lunch or Dinner:
  • Serve whole or sliced into large wedges, accompanied by a simple side salad with a lemon vinaigrette.
  • Pair with a cup of chilled gazpacho or a light vegetable soup during warmer months.
• As an Appetizer for Gatherings:
  • Slice the flatbread into smaller, bite-sized squares or strips.
  • Arrange attractively on a large platter, perhaps garnished with extra fresh herbs.
  • Offer small bowls of extra balsamic glaze or a spicy aioli for dipping.
• For a BBQ or Potluck:
  • Grill the components and let guests assemble their own flatbreads for an interactive experience.
  • Prepare them just before serving to ensure they are warm and crisp.
• Garnish Power:
  • A sprinkle of toasted pine nuts or sunflower seeds for added crunch.
  • A few dollops of pesto swirled into the ricotta or drizzled on top.
  • A final drizzle of high-quality extra virgin olive oil.
  • Freshly cracked black pepper for an aromatic finish.
• Themed Variations:
  • Mediterranean Twist: Use hummus as a base, top with grilled eggplant, zucchini, roasted red peppers, olives, and feta. Garnish with fresh oregano.
  • Spicy Kick: Add grilled jalapeños to the vegetable mix, use a spicy harissa-infused ricotta spread, and finish with a sprinkle of chili flakes.

Additional Tips for Nailing Your Grilled Veggie Flatbread

Unlock the full potential of your Grilled Veggie Flatbread with these expert tips:

1. Don’t Overcrowd the Grill: Grill vegetables in batches if necessary. Overcrowding lowers the grill temperature and results in steamed, rather than charred, vegetables.
2. Uniform Vegetable Sizes: Try to cut your vegetables into relatively uniform sizes and thicknesses so they cook evenly. Thicker pieces will need more time.
3. Use a Grill Basket for Small Veggies: For smaller items like cherry tomatoes (another great addition!) or chopped mushrooms, a grill basket or a sheet of heavy-duty foil (with a few poked holes) can prevent them from falling through the grates.
4. Pre-cook Denser Vegetables: If using denser vegetables like carrots or broccoli florets, consider blanching or briefly steaming them before grilling to ensure they cook through without burning on the outside.
5. Flatbread Choice Matters: While pre-made naan or pita works well, consider making your own flatbread dough if you have time. The freshness can’t be beaten. Look for sturdy flatbreads that can hold up to the toppings.
6. High Heat for Flatbread: Grill the flatbread quickly over high heat to get those desirable char marks and a slightly crispy exterior without drying it out completely.
7. Assemble Just Before Serving: For the best texture, assemble the flatbreads just before you plan to serve them. This keeps the flatbread from getting soggy.
8. Get Creative with Spreads: Don’t limit yourself to ricotta. Hummus (classic or flavored), baba ghanoush, whipped feta, or even a thin layer of pesto can create entirely different flavor profiles.

Why This Grilled Veggie Flatbread Recipe Will Become Your Go-To

This isn’t just a recipe; it’s a gateway to effortless gourmet. There are compelling reasons why this Grilled Veggie Flatbread will quickly earn a permanent spot in your culinary rotation.

Firstly, versatility is its middle name. The ingredient list is more of a guideline than a strict rule. Have different vegetables in the fridge? Throw them on! Prefer goat cheese to feta? Go for it! This adaptability makes it perfect for using up leftover produce and catering to diverse dietary preferences (easily made vegan by swapping the cheese for a plant-based alternative like cashew cream or a flavorful hummus).

Secondly, it’s surprisingly quick and easy for such an impressive-looking dish. Weeknight dinner dilemmas are solved with its relatively short prep and cook time. It feels special without requiring hours of labor, making it ideal for those moments when you crave something delicious but are short on time.

Thirdly, it’s a celebration of fresh, seasonal produce. Grilling vegetables brings out their natural sweetness and imparts a delightful smokiness that’s hard to replicate indoors. This flatbread is a fantastic way to showcase the bounty of summer gardens and farmers’ markets, making every bite a taste of the season.

Moreover, it’s a crowd-pleaser. The combination of warm, crispy flatbread, creamy spread, and colorful, flavorful vegetables appeals to a wide range of palates. It’s a dish that looks as good as it tastes, making it perfect for entertaining guests or simply treating your family. Kids who might typically shy away from vegetables are often enticed by the fun, pizza-like presentation.

Finally, it’s inherently healthier than many traditional pizzas or heavier grilled meals. Packed with vegetables and using olive oil, it offers a good balance of nutrients. You can easily opt for whole wheat flatbreads to boost the fiber content further. It’s satisfying without being overly heavy, leaving you feeling nourished and content.

The smoky char, the vibrant colors, the fresh flavors – this Grilled Veggie Flatbread ticks all the boxes for a memorable and delicious meal.

Choosing the Best Vegetables for Grilling

The beauty of this recipe lies in its adaptability, especially when it comes to the vegetable selection. While the suggested veggies are a fantastic starting point, understanding what makes a vegetable great for grilling can help you customize to perfection.

• High-Moisture Vegetables that Char Well:
  • Bell Peppers (any color): They soften beautifully and their sweetness intensifies. Cut into strips or large chunks.
  • Zucchini and Yellow Squash: Slice into rounds or lengthwise planks. They cook quickly and absorb smoky flavors wonderfully.
  • Eggplant: Choose smaller varieties for less bitterness. Salting beforehand can draw out excess moisture. Slice into rounds or planks.
  • Tomatoes: Roma tomatoes (halved) or cherry/grape tomatoes (on skewers or in a grill basket) become sweet and juicy.
• Vegetables that Benefit from a Little Char:
  • Onions (Red, White, Yellow): Cut into thick rings or wedges. Grilling mellows their pungency and caramelizes their sugars.
  • Asparagus: Medium to thick spears work best. They get tender-crisp with a lovely char.
  • Mushrooms (Cremini, Portobello, Shiitake): Portobellos can be grilled whole like steaks, while smaller ones can be skewered or put in a basket. They develop a meaty texture.
  • Corn on the Cob: Grill whole cobs, then cut off the kernels. The smoky, sweet kernels are a fantastic addition.
• Heartier Vegetables (May Need Pre-Cooking):
  • Broccoli or Cauliflower Florets: Blanching or steaming briefly before grilling ensures they cook through.
  • Carrots: Slice thinly or parboil before grilling.
  • Potatoes (Sweet or Regular): Parboil or microwave until slightly tender, then slice and grill for smoky flavor and char.

Tips for Prepping Vegetables for the Grill:

• Oil is Your Friend: Toss vegetables in olive oil or another high-heat oil. This prevents sticking and helps them char nicely.
• Season Generously: Salt, pepper, and herbs (like Italian seasoning, oregano, thyme, or rosemary) enhance the natural flavors.
• Size Matters: Cut vegetables into pieces large enough not to fall through the grates. For smaller items, use skewers or a grill basket.

By selecting a colorful mix of vegetables with varying textures and flavors, you’ll create a Grilled Veggie Flatbread that’s both visually appealing and incredibly delicious. Don’t be afraid to experiment with seasonal favorites!

Mastering the Grill: Tips for Perfect Flatbreads and Veggies

Achieving grilling perfection is part art, part science. Here are some essential tips to ensure your flatbreads are crisp and your veggies are tender-crisp with those coveted grill marks:

• Know Your Grill’s Hot Spots: Most grills have areas that are hotter than others. Get to know your grill so you can move ingredients around for even cooking. An infrared thermometer can be a great tool for this.
• Preheat Properly: Don’t rush this step! A properly preheated grill (medium-high, around 375-450°F or 190-230°C) is crucial. It sears the food on contact, creating great flavor and preventing sticking.
• Clean and Oil Your Grates: Clean grates are non-negotiable. Use a good grill brush to remove any debris from previous cooking sessions. Oiling the grates (when hot, using a paper towel dipped in high-heat oil, held with tongs) further prevents sticking.
• Direct vs. Indirect Heat:
  • Direct Heat: For most vegetables and the flatbreads in this recipe, direct heat is ideal. This means placing the food directly over the heat source for quick cooking and charring.
  • Indirect Heat: If you have very thick vegetables or want to cook something more slowly without burning, you can create an indirect heat zone by turning off the burners on one side of a gas grill or piling coals to one side of a charcoal grill.
• Don’t Move Food Too Soon: Allow vegetables and flatbreads to develop char marks before flipping. If they stick, they’re likely not ready to be turned. They will release more easily once a good sear has formed.
• Use the Right Tools: Long-handled tongs are essential for flipping and moving food. A good spatula is also helpful, especially for delicate items. A grill basket is invaluable for smaller vegetables.
• Manage Flare-Ups: Dripping oil can cause flare-ups. Keep a spray bottle of water handy for minor flare-ups (use sparingly on charcoal). For gas grills, temporarily move food to an indirect heat zone if flare-ups are persistent.
• Watch for Doneness, Not Just Time: Cooking times are always approximate. Look for visual cues: tender-crisp vegetables with good char, and flatbreads that are lightly puffed and marked.
• Resting (for some items): While not critical for veggies and flatbread in this recipe, larger cuts of meat benefit from resting. For these flatbreads, assemble and serve warm for the best experience.
• Lid On or Off?
  • Lid Off: For quick-cooking items like thin flatbreads or thinly sliced veggies where you want direct char.
  • Lid On: For thicker vegetables or if you want more of an oven-like effect to cook items through. For this recipe, you’ll likely have the lid down for parts of the vegetable grilling to ensure they cook through.

By paying attention to these details, you’ll consistently achieve delicious, perfectly grilled results for your veggie flatbreads and any other grilling adventures.

Variations to Spice Up Your Flatbread Game

Once you’ve mastered the basic Grilled Veggie Flatbread, the sky’s the limit for variations. Here are some ideas to inspire your creativity:

• The Mediterranean Dream:
  • Spread: Hummus (store-bought or homemade) or whipped feta with dill.
  • Veggies: Grilled eggplant, zucchini, roasted red peppers, Kalamata olives (added after grilling).
  • Cheese: Crumbled feta.
  • Garnish: Fresh oregano, a squeeze of lemon juice, and a drizzle of extra virgin olive oil.
• Spicy Southwest Sensation:
  • Spread: Chipotle-lime crema (sour cream or Greek yogurt mixed with chipotle powder, lime juice, and cilantro) or a thin layer of refried black beans.
  • Veggies: Grilled corn (kernels cut off the cob), bell peppers, red onion, jalapeños (if you like heat).
  • Cheese: Crumbled cotija or Monterey Jack.
  • Garnish: Fresh cilantro, avocado slices, and a sprinkle of chili powder.
• Pesto Perfection:
  • Spread: A generous layer of basil pesto (or sun-dried tomato pesto).
  • Veggies: Grilled zucchini, cherry tomatoes (halved or blistered on the grill), asparagus.
  • Cheese: Fresh mozzarella pearls (added after grilling to melt slightly) or shaved Parmesan.
  • Garnish: Toasted pine nuts, fresh basil.
• Mushroom & Truffle Delight (Decadent!):
  • Spread: Creamy ricotta mixed with a touch of truffle oil.
  • Veggies: A mix of grilled mushrooms (cremini, shiitake, oyster), perhaps some grilled shallots.
  • Cheese: Shaved Parmesan or Gruyère.
  • Garnish: Fresh thyme or parsley, a drizzle of quality balsamic glaze.
• Vegan Victory Flatbread:
  • Spread: Cashew cream (blended soaked cashews with water, lemon juice, garlic, nutritional yeast), roasted garlic hummus, or a flavorful white bean puree.
  • Veggies: Any combination of your favorite grilled vegetables.
  • “Cheese”: Sprinkle with nutritional yeast for a cheesy flavor, or use your favorite store-bought vegan mozzarella or feta alternative.
  • Garnish: Fresh herbs, red pepper flakes.
• Sweet & Savory Fusion:
  • Spread: Fig jam or a thin layer of goat cheese.
  • Veggies: Grilled red onion, perhaps some thinly sliced grilled pears or peaches (when in season).
  • Cheese: Crumbled goat cheese or blue cheese.
  • Garnish: Arugula (added after grilling for a peppery bite), chopped walnuts, and a honey drizzle.

Don’t be afraid to mix and match elements from these variations or invent your own based on your favorite flavors and what’s in season!

Pairing Perfection: What to Serve Alongside

While the Grilled Veggie Flatbread can certainly be a meal in itself, pairing it with complementary dishes and drinks can elevate the entire experience.

Beverage Pairings:

• Crisp White Wines: A Sauvignon Blanc, Pinot Grigio, or a dry Rosé beautifully complements the fresh vegetables and creamy ricotta. Their acidity cuts through any richness.
• Light-Bodied Red Wines: A Pinot Noir or a Gamay (like Beaujolais) can work well, especially if your flatbread includes heartier mushrooms or eggplant.
• Craft Beers:
  • Lagers or Pilsners: Clean and refreshing, they won’t overpower the flatbread.
  • Saison or Farmhouse Ale: Their fruity and peppery notes can harmonize with the grilled veggies and herbs.
  • Pale Ales: A moderately hoppy pale ale can be a good match, especially with a spicier flatbread variation.
• Non-Alcoholic Options:
  • Sparkling Water with Lemon and Mint: Refreshing and palate-cleansing.
  • Iced Tea (Unsweetened or Lightly Sweetened): A classic choice for grilled foods.
  • Homemade Lemonade or Limeade: The tartness balances the smoky flavors.

Side Dish Pairings:

• Simple Green Salad: A bed of mixed greens, arugula, or spinach tossed with a light vinaigrette (lemon-tahini, balsamic, or red wine vinegar based) adds freshness.
• Grain Salads: A quinoa salad with cucumber and herbs, a couscous salad with chickpeas and lemon, or a farro salad can make the meal more substantial.
• Chilled Soups (in warm weather): Gazpacho or a cucumber-yogurt soup offers a cooling contrast.
• Fruit Platter: Especially in summer, a platter of fresh seasonal fruits like melon, berries, and grapes can be a light and refreshing accompaniment or dessert.
• Protein Boost (if desired):
  • Grilled Chicken Skewers: Marinated in lemon and herbs.
  • Grilled Shrimp: Seasoned simply with garlic and paprika.
  • A side of chickpeas roasted with spices.

When choosing pairings, consider the dominant flavors of your flatbread. If it’s rich and creamy, opt for something acidic and light to balance it. If it’s spicy, a cooling beverage or side dish would be welcome. The goal is to create a harmonious and enjoyable meal.

A Final Word on Grilling Joy

This Grilled Veggie Flatbread is more than just a recipe; it’s an invitation to embrace the joy of outdoor cooking, to experiment with fresh ingredients, and to share delicious food with people you care about. It embodies the spirit of summer – vibrant, flavorful, and best enjoyed in good company. Whether you stick to the classic combination or venture into creative variations, the core appeal remains: simple ingredients transformed by the magic of the grill into something truly special. So, fire up those grates, gather your favorite veggies, and get ready to create a meal that’s bound to become a new favorite. Happy grilling!

Frequently Asked Questions (FAQ) about Grilled Veggie Flatbread

1. Can I make this recipe indoors if I don’t have a grill?
   Yes! You can use a grill pan on your stovetop for a similar charred effect on the vegetables and flatbread. Alternatively, roast the vegetables in the oven at 400°F (200°C) until tender and slightly caramelized, and toast the flatbreads in the oven or a toaster.
2. What’s the best type of flatbread to use?
   Naan bread is a popular choice due to its soft, chewy texture. Pita bread (thicker varieties work best), or any pre-made artisan flatbreads are also excellent. Whole wheat options add extra fiber. Choose one that’s sturdy enough to hold toppings.
3. Can I make this vegan?
   Absolutely! Use a vegan flatbread (many are naturally vegan, just check ingredients). For the spread, substitute ricotta with hummus, baba ghanoush, a cashew-based cream cheese, or a white bean puree. Omit the feta or use a vegan feta alternative.
4. How do I prevent the flatbread from getting soggy?
   Grill the flatbread until it’s crisp and apply the spread and toppings just before serving. Avoid overly wet spreads or piling on too many juicy vegetables immediately after they come off the grill (let them cool slightly).
5. Can I prepare components ahead of time?
   Yes. You can chop the vegetables a day in advance and store them in an airtight container. The ricotta spread can also be made a day ahead. Grill the vegetables a few hours ahead if needed, and store them at room temperature or refrigerated (bring to room temp before assembling). Grill the flatbreads just before serving for best results.
6. What are some other good vegetable additions?
   Consider grilled corn (kernels cut off the cob), eggplant, cherry tomatoes (grilled on skewers or in a basket), Portobello mushrooms, or even thinly sliced sweet potatoes (par-cook them first).
7. How do I store and reheat leftovers?
   Store leftover assembled flatbread in an airtight container in the refrigerator for up to 2 days. Reheat in an oven or toaster oven at 350°F (175°C) until warmed through and the crust is re-crisped. Avoid microwaving, as it can make the flatbread soggy.
8. Can I add protein to this flatbread?
   Certainly! Grilled chicken strips, shrimp, crumbled Italian sausage, or even chickpeas (tossed with the veggies before grilling) would be delicious additions if you’re looking for a heartier meal.