Grilled Vegetable Flatbread with Red Pesto | CookOS

Grilled Vegetable Flatbread

Name: Grilled Vegetable Flatbread with Red Pesto
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 1-2 packages flatbreads; 1-2 packages red pesto sauce; 1-2 packages shredded mozzarella; 1-2 packages grilled vegetables

This grilled vegetable flatbread combines crispy toasted flatbread, charred grilled vegetables, tangy red pesto, and golden mozzarella for a Mediterranean-inspired dish that's ready in minutes. The contrast between the tender vegetables and crispy base makes it equally suited for appetizers or light mains.

🌍Mediterranean 🥗Vegetarian 🏷️Suvie 🏷️Flatbread 🏷️Grilled vegetables Zucchini

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Total

20 min

Servings

Difficulty

Medium

Est. Cost

$11–$18

Recipe Source

View original recipe

From Recette Magazine

Ingredients

1-2 packages flatbreads
1-2 packages red pesto sauce
1-2 packages shredded mozzarella
1-2 packages grilled vegetables

4 Ingredients

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Instructions

1
For 2 Servings: Place the pesto in a bowl of hot water to thaw for 2 minutes. Lightly grease two Suvie pans with oil or cooking spray. Place one flatbread into each Suvie pan. Once the pesto is thawed, evenly divide between both flatbreads and spread into an even layer.
2
Sprinkle each flatbread with shredded mozzarella cheese, then top with the grilled vegetables (Note: we sent more vegetables than you need for the flatbread. If overcrowded, the flatbread may become soggy.) After the cook is finished carefully remove the hot pans and transfer flatbreads to a cutting board.
3
Place both pans in Suvie. Input settings and cook now. Be sure to select "Yes" when asked if cooking from frozen.
4
Bottom Zone: Roast at 350°F for 15 minutes. Top Zone: Roast at 350°F for 15 minutes
5
Remove pans from Suvie. If cooking for 4 servings, follow Step 1 for the first two flatbreads. Repeat Step 1 for the 3rd and 4th flatbreads. (Note: since the Suvie is now hot you can reduce the cooking time by 5 minutes.)
6
Cut the flatbreads into squares or triangles and serve.

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Tips & Notes

Pro tips

Toast the flatbread alone for 2–3 minutes at 400°F before topping to build a crispy base and prevent sogginess from pesto and vegetables.
Pat grilled vegetables dry after cooking to remove excess moisture, which will keep the flatbread crisper during baking.
Spread pesto in a thin, even layer; a generous amount can overshadow the delicate vegetable flavors and make the flatbread wet.
Bake at 400–425°F for 5–8 minutes just until the mozzarella melts and edges turn golden; overbaking toughens the flatbread.

Substitutions

Red pesto sauce → basil pesto, tapenade, or garlic olive oil (adjust salt and acidity to taste)
Shredded mozzarella → feta, ricotta salata, or goat cheese (each adds a different flavor profile)
Grilled vegetables → roasted vegetables, fresh arugula, or sun-dried tomatoes (use raw or at room temperature to avoid excess moisture)
Flatbread → naan, pita, focaccia, or thin pizza crust (adjust baking time by 2–3 minutes)

Storage & make-ahead

Store cooled leftovers in an airtight container in the refrigerator for up to 2 days. Reheat wrapped in foil at 350°F for 5–7 minutes until warmed through and cheese melts.

Equipment

grill or grill pan · baking sheet

Common Questions

Can I prepare the grilled vegetables ahead of time?

Yes. Grill vegetables up to 4 hours ahead and store in an airtight container at room temperature. Assemble and bake just before serving for the crispest flatbread.

How do I prevent the flatbread from getting soggy?

Toast the flatbread first before topping, and avoid over-saturating with pesto. Pat grilled vegetables dry with a paper towel before arranging on the base.

Can I make this without red pesto?

Absolutely. Substitute with basil pesto, tapenade, hummus, or a simple garlic olive oil spread. Adjust seasoning as needed.

What's the best way to reheat leftovers?

Wrap in foil and reheat in a 350°F oven for 5–7 minutes until the cheese melts and the crust warms through. Avoid microwaving to maintain crispness.

Can I use fresh vegetables instead of pre-grilled ones?

Yes. Slice zucchini, eggplant, and bell peppers lengthwise, brush with olive oil, and grill over medium-high heat for 2–3 minutes per side until tender and marked.