Ingredients
Scale
- 2 flatbreads (store-bought)
- 1 medium zucchini (sliced thinly)
- 1 cup mixed bell peppers (sliced; red, yellow, and green)
- 1 small red onion (thinly sliced)
- 2 tablespoons olive oil
- ¼ cup fresh basil leaves
Instructions
- Preheat the grill to medium-high heat.
- Slice zucchini, bell peppers, and red onion into thin strips for even cooking.
- In a bowl, toss the vegetables with olive oil, salt, and pepper.
- Grill the vegetables for 5-7 minutes until tender and marked.
- Lay flatbreads on a clean surface and evenly distribute the grilled veggies over each.
- Top with fresh basil leaves before serving.
Notes
- Feel free to substitute seasonal vegetables like eggplant or add herbs such as oregano for extra flavor.
- For a crispy texture, reheat leftovers on a skillet.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer/Main
- Method: Grilling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 flatbread
- Calories: 220
- Sugar: 3g
- Sodium: 300mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg