BBQ End of Summer Flatbreads
with Grilled Peach, Cream Cheese & Balsamic Glaze
Cooking time
25 minutes
Servings
2/4
Calories
640 /serving
Flat out delicious. These flatbreads celebrate the end of summer harvest with a motherlode of vegetables—and some sunny fruit thrown in for good measure! Get the barbecue fired up to grill zucchini and peach to tenderness, and shear fresh corn kernels from the cob. Start each portion by smoothing cream cheese over naan, load on the veggies and cover with grated Grana Padano for the finish. Then bring in baby greens and a balsamic glaze, booyah!
We will send you:
- 90g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 1 Peach
- 2 Green zucchini
- 1 Ear of corn
- 15g Balsamic glaze
- 60g Cream cheese
- 25g Grana Padano (contains rennet)
- 2 Naan
- 7.5g Olive Branch spices (garlic, red bell pepper, dried black olives, basil, oregano, salt, parsley, lemon powder, sunflower oil, black pepper)
Contains: Eggs, Milk, Sulphites, Wheat
You will need:
Oil
Salt & pepper (S&P)
BBQ (or grill pan)
Total Fat
28 g
Saturated Fat
10 g
Sodium
1210 mg
Total Carb
79 g
Sugars
19 g
Protein
20 g
Fibre
5 g
Preparation
Mise en place
Heat the BBQ on high, making sure to oil the grill first. Halve and pit the peach. Cut the zucchini crosswise into ½ inch pieces on an angle. In a large bowl, combine the peach, zucchini, a drizzle of oil, the spices and S&P.
Grill the peach & zucchini
Add the peach and zucchini to the BBQ (or to a grill pan heated on medium-high) and grill, turning occasionally, 3 to 4 min., until tender and beginning to brown. Transfer to a cutting board and reserve the grill pan, if using.
Prepare the vegetables
Halve the zucchini. Cut the peach into ¼ inch wedges. Cut the corn kernels off the cob (shuck if necessary).
Assemble & grill the flatbreads
Spread the naan with the cream cheese. Top with the vegetables. Sprinkle with the Grana Padano. Add to the BBQ (or to the reserved grill pan heated on medium-high) and close the lid. Grill, 3 to 4 min., until warmed through.
Dress the baby greens & serve
In a medium bowl, combine the baby greens, a drizzle of oil and S&P. Divide the flatbreads between your plates. Top with the baby greens. Drizzle with the balsamic glaze. Bon appétit!
