California Grilled Vegetable Flatbread Plate
California weeknight tradition reading a crisp grilled flatbread topped with garlic ricotta, charred zucchini, red onion, roasted bell pepper, and fresh basil, finished with a drizzle of balsamic glaze and chili oil for the West Coast plant-led dinner of bright fresh char.
American
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Slice zucchini lengthways into 5mm planks. Cut bell peppers into 3cm wedges. Thinly slice red onion. Mince 6 garlic cloves, smash the remaining 2. Pick basil, halve lemons, zest one half. Whisk ricotta with minced garlic, lemon zest, 2 tbsp olive oil, juice from one lemon half, 0.5 tsp fine sea salt, and black pepper until smooth.
Char
Heat grill pan over medium-high 4 minutes. Toss zucchini, bell peppers, and red onion with 2 tbsp olive oil and 0.5 tsp fine sea salt. Grill 8 minutes total, turning every 2 minutes until zucchini has stripes and peppers char. Roughly chop peppers, set aside.
Reduce
Whisk balsamic vinegar, honey, and red pepper flakes in a small saucepan over low 3 minutes until glossy syrup forms (skip if using pre-made glaze).
Toast
Brush flatbreads with remaining 2 tbsp olive oil, rub each with smashed garlic. Lay on grill pan over medium 2 minutes per side until each face crisps with golden stripes.
Plate
Lift each flatbread to a plate. Spread half the garlic ricotta across each surface, scatter half the grilled vegetables over ricotta on each plate, pile half the baby arugula on top of each. Drizzle balsamic glaze and chili oil in spirals over each, scatter shaved Parmesan and torn basil, finish with flaky sea salt.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.