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 both lemons, zest one half. Whisk ricotta with minced garlic, lemon zest, 2 tbsp olive oil, juice from one lemon half, 0.75 tsp fine sea salt, and black pepper until smooth.
Char
Heat a large grill pan over medium-high for 4 minutes. Toss zucchini, bell peppers, and red onion with 2 tbsp olive oil and 0.75 tsp fine sea salt. Grill 8–10 minutes total (working in batches if needed to avoid overcrowding), turning every 2 minutes until zucchini shows stripes and pepper chars. Roughly chop pepper and set aside.
Reduce
Whisk balsamic vinegar, honey, and red pepper flakes in a small saucepan over low heat for 3 minutes until glossy syrup forms (skip if using pre-made glaze).
Toast
Brush both flatbreads with remaining 2 tbsp olive oil, rub each with one smashed garlic clove. Lay on grill pan over medium heat in batches if needed, 2 minutes per side until each face crisps with golden stripes.
Plate
Lift each flatbread to a plate. Spread garlic ricotta across surface, scatter grilled vegetables over ricotta, pile baby arugula on top. Drizzle balsamic glaze and chili oil in spirals, 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.