Simple Grilled Veggie Flatbreads

Name: Simple Grilled Veggie Flatbreads
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Ingredients: 1 red bell pepper, sliced; 1 zucchini, sliced; 1 yellow squash, sliced; 1 cup cherry tomatoes, halved; 2 tablespoons olive oil; Salt and pepper, to taste; 4 store-bought flatbreads; 1 cup shredded mozzarella cheese; Balsamic glaze, for drizzling

Highlighted under: Balanced Meal Recipes

I love making these Simple Grilled Veggie Flatbreads during the warmer months. The combination of fresh vegetables and smoky flavors from the grill never fails to please. Each bite is a burst of flavor, thanks to the vibrant vegetables. They’re incredibly easy to whip up, allowing me to enjoy a light meal or snack without spending hours in the kitchen. Whether served as a main dish or an appetizer at gatherings, these flatbreads are a delightful treat that everyone can enjoy.

Created by

Emily

Last updated on 2026-02-15T14:30:19.339Z

When I first experimented with these Simple Grilled Veggie Flatbreads, I didn’t expect to be so pleased with the results. The key was using seasonal vegetables, which brought out the best flavors. Grilling them enhances their natural sweetness and creates a stunning char that adds depth to the dish. To make them even more enjoyable, I like to drizzle a bit of balsamic glaze on top; it adds a sophisticated touch that impresses my guests.

One tip I discovered is to preheat the grill before placing the flatbreads on it. This ensures they cook evenly and get those nice grill marks. I also recommend using store-bought flatbreads for convenience, making this dish quick and accessible. Perfect for weeknight dinners or weekend gatherings!

Why You'll Love This Recipe
Fresh, vibrant flavors that celebrate seasonal veggies
Quick and easy preparation for busy days
Perfectly smoky from the grill, bursting with taste
Customizable to suit your favorite toppings or dietary needs

Grilling Techniques for Perfect Veggies

When preparing your vegetables for grilling, it's essential to achieve that perfect char without overcooking. Slicing the veggies into uniform pieces ensures even cooking. I recommend keeping the zucchini and yellow squash about 1/2 inch thick, while the bell pepper and tomatoes can be a bit thicker to hold up against the heat. Monitor the grill closely; the veggies should be tender and slightly charred after 5-7 minutes. If they’re browning too quickly, reduce the grill heat to avoid burning.

Always preheat your grill to medium-high before adding the vegetables. This not only helps to sear the veggies but also gives them those beautiful grill marks. If you're using a grill basket, it can significantly simplify the cooking process and prevent smaller pieces from falling through the grates. For added flavor, consider tossing the vegetables with herbs like thyme or rosemary before grilling, which infuses the veggies with an aromatic touch.

Customizing Your Flatbreads

The beauty of this recipe lies in its versatility. While mozzarella provides a creamy base, experimenting with different cheeses can elevate your flatbreads to a new level. For a sharper taste, try adding feta or goat cheese. If you're looking for a dairy-free option, vegan cheese alternatives melt quite well and can serve as a good substitute. Additionally, feel free to layer in some fresh spinach or arugula after grilling for a pop of color and an added crunch.

For those who enjoy a bit of heat, sprinkle some crushed red pepper flakes or thinly sliced jalapeños over the grilled veggies. A squeeze of lemon or lime juice right before serving can also brighten the flavors. If you have leftover grilled veggies, don’t hesitate to mix and match to create unique flatbreads for lunch or dinner throughout the week.

Ingredients

Gather these fresh ingredients to make a delicious grilled flatbread.

For the Grilled Veggies

1 red bell pepper, sliced
1 zucchini, sliced
1 yellow squash, sliced
1 cup cherry tomatoes, halved
2 tablespoons olive oil
Salt and pepper, to taste

For the Flatbreads

4 store-bought flatbreads
1 cup shredded mozzarella cheese
Balsamic glaze, for drizzling

Feel free to customize your vegetables based on what's in season or your personal preferences!

Instructions

Follow these simple steps to create your grilled veggie flatbreads.

Prepare the Vegetables

In a large bowl, combine the sliced bell pepper, zucchini, yellow squash, and cherry tomatoes. Drizzle with olive oil, and season with salt and pepper. Toss to coat evenly.

Grill the Veggies

Preheat your grill to medium-high heat. Place the vegetables on the grill and cook for about 5-7 minutes, turning occasionally, until they are tender and slightly charred. Remove from heat.

Assemble the Flatbreads

On a clean grill surface, place the flatbreads. Sprinkle a generous amount of mozzarella cheese over each flatbread, and then top with the grilled veggies.

Grill the Flatbreads

Close the grill lid and cook for an additional 3-5 minutes or until the cheese is melted and bubbly. Remove from the grill.

Serve

Drizzle with balsamic glaze, slice, and enjoy your delicious Simple Grilled Veggie Flatbreads!

This dish is best served hot off the grill. Enjoy!

Pro Tips

Feel free to use a variety of seasonal vegetables for different flavors each time. Adding herbs like basil or oregano can elevate the flatbreads further!

Storage and Reheating Tips

If you have any leftover flatbreads, store them in an airtight container in the refrigerator for up to three days. To maintain their crispness, separate the flatbreads with parchment paper. When you're ready to enjoy them again, reheat in the oven at 350°F for about 10-15 minutes. This will keep the base crispy while melting the cheese once more.

For longer storage, consider freezing the grilled flatbreads. Wrap each flatbread tightly in plastic wrap before placing them in a freezer-safe bag. When you want to eat them, simply thaw in the refrigerator overnight, and then reheat as mentioned earlier. This makes for an easy and quick meal option!

Serving Suggestions

These grilled veggie flatbreads make excellent appetizers when cut into smaller pieces and served on a platter. Pair them with a side of tzatziki sauce or hummus for additional flavor and creaminess. They also work well alongside a simple side salad—perhaps a cucumber and feta salad drizzled with olive oil and lemon juice to complement the smoky essence of the flatbreads.

If you're looking to enhance the meal, adding a protein source such as grilled chicken or chickpeas can turn these flatbreads into a fulfilling main course. I like to serve them with a chilled glass of white wine or sparkling water as a refreshing accompaniment, especially during warm evenings.

Questions About Recipes

→ Can I use store-bought flatbreads?

Absolutely! Store-bought flatbreads make the process quicker and easier without sacrificing flavor.

→ What vegetables work best for grilling?

Zucchini, bell peppers, eggplant, and asparagus are great choices. Feel free to experiment with your favorites!

→ Can I make this vegetarian or vegan?

Yes! Simply omit the cheese for a vegan option or replace with a plant-based cheese alternative.

→ How should I store leftover flatbreads?

Store them in an airtight container in the refrigerator for up to 3 days. Reheat on the grill or in the oven.