Google+
Powered by Simple Recipe Pro Recipe Plugin

Grilled Zucchini Flatbread with Goat Cheese and Rosemary

Preparation 15 min. 2017-06-27T00:15:00+00:00 Cook Time 17 min. 2017-06-27T00:17:00+00:00
Serves 2 flatbreads     adjust servings

Ingredients

  • 1 medium yellow squash (about 8 ounces), sliced into 1/4"-thick rounds (to yield about 1 1/2 cups)
  • 1 medium zucchini (about 8 ounces), sliced into 1/4"-thick rounds (to yield about 1 1/2 cups)
  • 3/4 cup thinly sliced (about 1/4" thick, half-rounds) red onion (from about 1/2 a small onion)
  • 2 teaspoons extra virgin olive oil
  • 1 1/2 teaspoons minced fresh rosemary, divided
  • 3/4 teaspoon coarse kosher salt
  • 1/4 teaspoon finely crushed black pepper
  • 2 Flatout flatbreads (we use Light Italian Herb)
  • All-natural nonstick cooking spray or sprayed canola oil
  • 1 1/2 ounces crumbled goat cheese (to yield a heaping 1/3 cup)
  • 1/2 - 3/4 teaspoon good-quality balsamic vinegar or balsamic syrup, for drizzling, if desired

Instructions

  1. Prepare and preheat grill.
  2. If any of your zucchini or yellow squash rounds are very large in diameter, you can cut those rounds in half to yield smaller semi-circles. In a medium bowl, combine yellow squash, zucchini, and onion with olive oil, 1 teaspoon rosemary, salt, and black pepper. Toss well until the mixture is thoroughly combined and the vegetables are evenly coated all over with oil and seasonings.
  3. Spread vegetable mixture in an even, single layer on a grill topper that's large enough that the vegetables don't have to overlap too much (ours is about 11" x 14").
  4. Grill vegetables over medium heat for about 15 minutes, stirring about every 5 minutes. You want the vegetables to develop areas of seared brown grill marks, without becoming too mushy or burned.
  5. Meanwhile, spray both sides of each flatbread lightly with nonstick spray. Grill over medium heat for 2 minutes on each side, until they develop lightly browned grill marks.
  6. Top grilled flatbreads with grilled vegetables, and sprinkle evenly with goat cheese and remaining ½ teaspoon rosemary. Lightly and evenly drizzle balsamic vinegar over top, if desired.
  7. Cut into wedges and serve immediately.

by

Recipe Notes

Zucchini and yellow squash: Although we love the colorful presentation from using both types of squash, you may certainly choose to use only zucchini, or only yellow squash.

Grilling: Remember that grills vary widely in temperature settings, so the settings and times you use may need to be adjusted according to your specific grill.