Best 6 Grilled Vegetable Flatbreads Stuffed With Zucchini Eggplant And Tomato Recipes

Are you looking for a delicious and easy-to-cook dish that's perfect for summer gatherings? Look no further than grilled vegetable flatbreads stuffed with zucchini, eggplant, and tomato! This tasty recipe combines the flavors of fresh vegetables with the crispy texture of a flatbread, making it a hit with both adults and kids. With a few simple ingredients and a little bit of preparation, you can create a flavorful meal that will impress your friends and family.

Let's cook with our recipes!

GRILLED GARDEN VEGGIE FLATBREADS

Grilled Garden Veggie Flatbreads image

Grilled flatbread is a tasty way to put fresh garden vegetables to use. It's so versatile: Simply change up the vegetables and cheese to suit your family's taste. It also works well indoors, cooked on a grill pan with a lid. -Carly Curtin, Ellicott City, Maryland.

Provided by Taste of Home

Categories Appetizers

Time 20m

Yield 8 servings.

Number Of Ingredients 10

Ingredients

2 whole grain naan flatbreads
2 teaspoons olive oil
1 medium yellow or red tomato, thinly sliced
1/4 cup thinly sliced onion
1/2 cup shredded part-skim mozzarella cheese
2 tablespoons shredded Parmesan cheese
1 tablespoon minced fresh basil
1/2 teaspoon garlic powder
1 teaspoon balsamic vinegar
1/2 teaspoon coarse sea salt

Steps:

Grill flatbreads, covered, over indirect medium heat 2-3 minutes or until bottoms are lightly browned., Remove from grill. Brush grilled sides with oil; top with tomato and onion to within 1/2 in. of edges. In a small bowl, toss cheeses with basil and garlic powder; sprinkle over vegetables. Drizzle with vinegar; sprinkle with salt. Return to grill; cook, covered, 2-3 minutes longer or until cheese is melted. Cut into wedges.

Nutrition Facts : Calories 132 calories, Fat 5g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 390mg sodium, Carbohydrate 16g carbohydrate (2g sugars, Fiber 2g fiber), Protein 5g protein. Diabetic Exchanges

GRILLED VEGETABLE FLATBREADS STUFFED WITH ZUCCHINI, EGGPLANT, AND TOMATO

Grilled Vegetable Flatbreads Stuffed with Zucchini, Eggplant, and Tomato image

Head north of Sunset, and you will happen upon this live-music supper club tucked away in the hills of tony Bel Air. The swank venue features a stage surrounded by tables where you can spy toe-tapping regulars such as Nicolette Sheridan and Virginia Madsen taking in the soulful jazz tunes. You can make a meal of chef Sharon Funt's delicious flatbread appetizer; each serving provides more than 8 grams of fiber.

Yield Makes 8 servings

Number Of Ingredients 14

Ingredients

2 zucchini, cut into 1/3-inch slices
2 eggplants, cut into 1/3-inch slices
2 beefsteak or heirloom tomatoes, cut into 1/4-inch slices
2 roasted red bell peppers, cut into 2-inch slices
1 tbsp extra-virgin olive oil
1/4 cup olive oil
1 onion, chopped
2 cups lima beans
1/4 cup grated Parmesan
1 tbsp chopped parsley
1 tsp lemon zest
1/4 tsp fresh thyme
1/4 cup vegetable or chicken broth
4 flatbreads or pitas, uncut

Steps:

Brush zucchini, eggplants, tomatoes, and peppers with extra-virgin olive oil and season with salt and pepper. Grill until each is tender. Put 2 tbsp olive oil and onion in a nonstick pan and sauté over medium-low heat, stirring until onion becomes brown and syrupy, about 15 to 20 minutes. In a food processor, puree onion, lima beans, Parmesan, parsley, lemon zest, and thyme. While machine is running, add remaining 2 tbsp olive oil and broth. Season with salt and pepper. Grill or toast both sides of each flatbread. Remove from heat and spread with bean puree. Layer on vegetables. Cut in half.

GRILLED EGGPLANT, ZUCCHINI AND PEPPERS

Grilled Eggplant, Zucchini and Peppers image

Provided by Food Network

Categories side-dish

Time 25m

Yield 6 servings

Number Of Ingredients 8

Ingredients

2 purple bell peppers, seeded and cut into eighths
2 small zucchini, thinly sliced lengthwise
1 medium eggplant, thinly sliced
1 red onion, cut into wedges
1 orange bell pepper, seeded and cut into eighths
2 tablespoons olive oil
2 tablespoons chopped fresh parsley
Kosher salt and freshly ground black pepper

Steps:

Heat a grill to medium high.
Grill the bell peppers, zucchini, eggplant and onions until tender, about 5 minutes per side (the eggplant will need a minute more).
Transfer the grilled vegetables to a platter. Drizzle with the olive oil, sprinkle with the parsley and season with salt and pepper.

ZUCCHINI-HERB, GRILLED EGGPLANT AND TOMATO SALAD

Zucchini-Herb, Grilled Eggplant And Tomato Salad image

Provided by Molly O'Neill

Categories weekday, salads and dressings

Time 20m

Yield Six servings

Number Of Ingredients 24

Ingredients

6 medium zucchini, halved lengthwise and cut across into 1/4-inch slices
1 1/2 tablespoons fresh lemon juice
1 1/2 teaspoons olive oil
1 teaspoon kosher salt
Freshly ground pepper to taste
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh parsley
6 baby eggplants, halved lengthwise
4 teaspoons olive oil
3/4 teaspoon kosher salt
Freshly ground pepper to taste
9 large plum tomatoes, cut into large dice
6 tablespoons thinly sliced fresh basil
3 tablespoons olive oil
3/4 teaspoon kosher salt
Freshly ground pepper to taste
1 pound lightly salted fresh mozzarella, cut into 1/4-inch slices, each slice halved
2 tablespoons thinly sliced fresh basil
9 cups salad greens
3/4 cup torn fresh basil
3/4 cup torn fresh mint
2 tablespoons fresh lemon juice
3 tablespoons olive oil
Kosher salt and freshly ground pepper to taste

Steps:

Blanch zucchini in boiling salted water for 30 seconds. Drain and refresh under cold running water. Drain and pat dry. Toss in a bowl with lemon juice, olive oil, salt, pepper, mint and parsley.
Heat a grill or broiler. Brush the cut side of the eggplants with oil and sprinkle with salt and pepper. Grill or broil until tender, about 5 to 10 minutes. Place on a platter.
Toss together the tomatoes, basil, olive oil, salt and pepper. Arrange the mozzarella on a platter and garnish with basil. Place the salad greens, basil and mint in a large bowl and toss with the lemon juice, olive oil, salt and pepper. Pass the dishes separately, letting guests build their own salads.

GRILLED EGGPLANT AND ZUCCHINI

Grilled Eggplant and Zucchini image

Finding myself with an abundant amount of eggplant and zucchini from the garden, I had to get creative and come up with a variety of dishes using these ingredients. These grilled vegetables are delicious warm or cooled! Use them to make a veggie sandwich or serve alongside any pasta dish.

Provided by Jenn T.

Categories Side Dish Vegetables Squash Zucchini Grilled Zucchini Recipes

Time 30m

Yield 6

Number Of Ingredients 6

Ingredients

3 medium Japanese eggplant, cut into 1/4-inch slices
3 medium zucchini, cut into 1/4-inch slices
1 tablespoon minced fresh rosemary
1 teaspoon sea salt
¼ teaspoon cracked black pepper
1 tablespoon olive oil

Steps:

Preheat an outdoor grill for medium heat and lightly oil the grate.
Combine eggplant, zucchini, rosemary, salt, and pepper in a large bowl. Drizzle in olive oil and toss to coat evenly. Let marinate in the refrigerator for 10 minutes.
Cook vegetables directly on the preheated grill until tender, 2 to 3 minutes per side. Remove from the grill and serve.

Nutrition Facts : Calories 101.9 calories, Carbohydrate 19 g, Fat 3 g, Fiber 10.4 g, Protein 4 g, SaturatedFat 0.4 g, Sodium 308.8 mg, Sugar 8.1 g

GRILLED ZUCCHINI AND OR EGGPLANT (AUBERGINE)

Grilled Zucchini and or Eggplant (Aubergine) image

What to do with all that home grown zucchini? A great refreshing summer side dish. Eat hot or slice and throw into a cold pasta salad. Serve it in a grilled veggie sandwich. For example Chicken With Zucchini and Roasted Pepper Wraps recipe #94658

Provided by Rita1652

Categories Vegetable

Time 16m

Yield 2-4 serving(s)

Number Of Ingredients 8

Ingredients

1 lb zucchini
2 tablespoons olive oil
1 teaspoon oregano, dried
1/2 teaspoon garlic powder
pepper, to taste
2 tablespoons lime juice
1 teaspoon fresh cilantro, chopped
salt, to taste

Steps:

Slice zucchini in lengthwise into four slices.
Mix oil, pepper, garlic, and oregano.
Rub with oil mixture.
Let marinate for about 30-60 minutes.
Place zucchini on hot grill.
Grill until browned.
Remove from heat.
Mix lime juice and cilantro together.
Sprinkle with lime juice.
Season with salt to taste.

Nutrition Facts : Calories 162.5, Fat 13.9, SaturatedFat 1.9, Sodium 23.6, Carbohydrate 9.5, Fiber 2.7, Sugar 4.4, Protein 3

Tips:

To make the flatbreads, you will need all-purpose flour, baking powder, salt, olive oil, and water.
For the filling, you will need zucchini, eggplant, tomato, onion, garlic, olive oil, salt, and pepper.
To make the filling, start by slicing the zucchini, eggplant, and tomato. Then, heat olive oil in a pan and sauté the onion and garlic until softened. Add the zucchini, eggplant, and tomato and cook until tender.
Season the filling with salt and pepper to taste.
To assemble the flatbreads, roll out the dough into thin circles. Place the filling in the center of the dough and fold the edges over to enclose the filling.
Brush the flatbreads with olive oil and bake in a preheated oven until golden brown.
Serve the flatbreads warm with your favorite dipping sauce.

Conclusion:

Grilled vegetable flatbreads stuffed with zucchini, eggplant, and tomato are a delicious and easy-to-make meal. They are perfect for a summer cookout or picnic. The flatbreads are filled with fresh, flavorful vegetables and the dough is crispy and chewy. Serve them with your favorite dipping sauce for a complete meal.