Grilled Savory Zucchini Flat Bread Recipes

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GRILLED ZUCCHINI



Grilled Zucchini image

A grilling recipe that is easy to prepare, tasty as a appetizer or a side dish.

Provided by Garry Glazebrook

Categories     Side Dish     Vegetables     Squash     Zucchini     Grilled Zucchini Recipes

Time 20m

Yield 6

Number Of Ingredients 7

⅓ cup extra-virgin olive oil
1 teaspoon sea salt
2 cloves garlic, minced
1 tablespoon chopped fresh rosemary
½ teaspoon ground black pepper
6 small zucchini, sliced lengthwise into 1/4-inch thick strips
3 tablespoons balsamic vinegar

Steps:

  • Preheat grill for medium heat and lightly oil the grate.
  • Whisk olive oil, sea salt, garlic, rosemary, and black pepper together in a bowl; brush evenly onto zucchini strips.
  • Cook on preheated grill until brown, 5 to 7 minutes per side; transfer to a serving platter. Drizzle balsamic vinegar over zucchini to serve.

Nutrition Facts : Calories 138.1 calories, Carbohydrate 5.6 g, Fat 12.7 g, Fiber 1.4 g, Protein 1.5 g, SaturatedFat 1.8 g, Sodium 307.4 mg, Sugar 3.2 g

GRILLED FLAT BREAD



Grilled Flat Bread image

Provided by Sandra Lee

Categories     side-dish

Time 12m

Yield 4 servings

Number Of Ingredients 2

1 pound refrigerator pizza dough, room temperature
2 tablespoons reserved marinade from Garlic, Lemon, and Herb Rubbed Legs

Steps:

  • Preheat grill or gill pan over medium heat.
  • Cut the dough in half and save 1 half for the round 2 recipes. On a lightly floured work surface roll the remaining half out into a rectangular shape about 1/4-inch thick.
  • Place the dough onto an oiled grilled grate. Brush the top with half of the reserved marinade. Grill for 4 minutes. Flip the bread and top with remaining marinade and grill for another 3 minutes.
  • Remove bread from the grill to a cutting board, cut into pieces and serve warm.

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

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.

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