This summer we’ve become really good friends with our grill. We’re often working outside in the evenings and can fire up the grill to cook meat and veggies while we continue to work away. It also helps keep our kitchen nice and cool on the hot days.
I’ve also gotten into experimenting with different grilled flatbreads. They’re so simple to make, you can use whatever ingredients your have in the fridge and they’re a great way to use up leftovers! It’s also an easy and delicious appetizer for when company stops by.
Naan bread is soft and dough, making it a perfect flatbread or pizza crust. You can load it up with the toppings you have on hand and present a fun and tasty gourmet dish that looks like you worked a lot harder than you actually did.
Preheat grill on medium heat. Brush one side of the flatbreads with olive oil. Cook oil side down on the grill for 2 minutes. Remove to baking sheets.
Brush the other side of the flatbreads with olive oil, place it oil side down on the baking sheet and add whatever toppings you’d like on the top. I went with four different flavours, but you could easily pick one flavour and cook up a bunch as an appetizer or pair it with a side salad for a light meal.
Grilled Vegetable Flatbread
Grilled zucchini and peppers, red onion, halved grape tomatoes, fresh basil, sliced bocconcini, finished off with a drizzle of balsamic vinegar glaze after the grill.
Tex Mex Flatbread
Salsa as a base sauce, sliced grilled chicken, black beans, fresh corn, torn pieces of bocconcini, grated cheddar and finished with fresh cilantro leaves and sliced green onions after the grill.
Greek Chicken Flatbread
Tzatziki as a base, marinated greek chicken, red onion, sliced olives, halved cherry tomatoes, torn pieces of boccocini, feta and a sprinkle of fresh oregano.
Rustic Italian Flatbread
Sliced bocconcini, marinated artichoke hearts, prosciutto and topped with shaved parmesan and fresh arugula after the grill.
Return the flatbreads to the grill, close the lid and grill for another five minutes, just until the cheese has melted. Turn them a quarter turn halways through to help them cook evenly. Some of ours got a little more burnt on the edges because I got distracted playing with the dogs, but they still tasted delicious. The grill gives the flatbreads get a delicious smokey flavour too.
After it all came off the grill, I drizzled the Grilled Vegetable Flatbread with balsamic vinegar glaze.
The Tex Mex flatbread got torn leaves of fresh cilantro and sliced green onions.
The Greek Chicken Flatbread could be topped with a drizzle of olive oil.
The Rustic Italian Flatbread was topped with shaved parmesan and fresh arugula (which I forgot to add before the photos).
These has become one of my favourite easy summertime meals this year, paired with a crisp salad for more veggies. Play around with different flavour combinations to find which ones you like best!
