Grilled Veggie Flatbread with Roasted Garlic & Chile Parmesan
- Ingredients:
- • 1 tsp Shawhan Farms Roasted Garlic & Chile Parmesan Seasoning
- • 1 small zucchini, sliced lengthwise
- • 1 bell pepper, sliced
- • 1 small red onion, sliced
- • 2 flatbreads (naan or store-bought pizza crust)
- • 1 cup shredded mozzarella or provolone
- • 1 tbsp olive oil
- Preheat grill or grill pan over medium-high heat. Brush zucchini, pepper, and onion with olive oil and season lightly with salt and pepper.
- Grill vegetables until tender and slightly charred, about 3–4 minutes per side. Set aside and lower heat.
- Place flatbreads on the grill, sprinkle with Shawhan Farms Roasted Garlic & Chile Parmesan and cheese. Top with grilled veggies. Close lid and grill 2–3 minutes until cheese melts.
- Remove flatbreads, slice into wedges, and serve warm.
Make It Your Own: Try swapping in goat cheese, feta, or dairy-free cheese. Add grilled chicken or chickpeas for protein, or drizzle with pesto or balsamic glaze after grilling.
Serving Suggestions: Serve with arugula salad, melon skewers with lime, or couscous. Grill extra veggies for wraps or pasta. Let kids build their own using mini naan rounds.
Kitchen Shortcut: No grill? Use a stovetop grill pan or broiler for the veggies, then bake the assembled flatbread at 400°F for 5–6 minutes.
More Inspiration: Browse our collection of seasonings or recipes for more ideas.
We were inspired by @mediterranean.diet.plan’s flatbread reel—its crisp, veggie-loaded look and summery angle helped shape our take on this grilled flatbread.