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sliced grilled veggie and pesto flatbread

Grilled Veggie and Pesto Flatbread

This grilled veggie and pesto flatbread is crispy, smoky, and packed with flavor. Topped with basil pesto, charred vegetables, and melted cheese, it’s a quick and easy recipe that works as dinner, a snack, or an appetizer.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 people
Course: Appetizer, Main dish
Cuisine: Italian-style flatbread, Mediterranean-inspired
Calories: 300
Ingredients Method Notes

Ingredients
  

  • 2 –3 flatbreads naan, pita, or homemade
  • 1/2 cup basil pesto store-bought or homemade
  • 1 medium zucchini sliced
  • 1 red bell pepper sliced
  • 1/2 red onion sliced
  • 1 cup mushrooms sliced
  • 1 cup mozzarella cheese or goat cheese/feta
  • 2 tbsp olive oil
  • Salt and black pepper to taste
  • Fresh basil leaves for garnish

Method
 

Prep the Veggies:
  1. Wash and slice zucchini, bell pepper, onion, and mushrooms. Brush lightly with olive oil and season with salt and pepper.
Grill the Vegetables:
  1. Heat the grill to medium-high. Place veggies directly on the grates and cook 3–5 minutes per side, until tender with charred grill marks.
Toast the Flatbread:
  1. Brush each flatbread with olive oil. Grill 1–2 minutes per side until slightly crisp.
Assemble the Flatbread:
  1. Spread a generous layer of pesto on each grilled flatbread. Top with grilled veggies in an even layer. Add cheese over the top.
Finish Cooking:
  1. Place the topped flatbread back on the grill (or oven) just until cheese melts and flatbread is crispy.
Serve:
  1. Slice into wedges, garnish with fresh basil, and enjoy warm.

Notes

  • You can roast the vegetables in the oven if you don’t have a grill.
  • Swap in dairy-free cheese to make it vegan.
  • Best served fresh, but leftovers reheat well in the oven.
  • Homemade pesto gives the best flavor, but store-bought works in a pinch.