Grilled Vegetable Flatbreads
with Sweet Peppers, Tzatziki & Feta
Cooking time
15 minutes
Servings
2/4
Calories
570 /serving
Turn up the heat—and the evening-hour excitement—by flinging flatbreads on the backyard barbecue. In just 15 minutes, you’ll have hearty charred flavours at hand. Each cushy naan receives a swipe of tomato sauce before being laden with veggies: blushing red cherry tomatoes and bright slices of grilled sweet peppers dusted in a Greek-inspired spice blend. Double down on creaminess with cubes of tangy feta and finishing dollops of tzatziki.
We will send you:
- 140g Cherry tomatoes
- 2 Sweet peppers
- 100ml Tomato sauce
- 60g Garlic-cucumber yogurt (tzatziki)
- 60g Feta
- 2 Naan
- 5g Weekend on Mykonos spices (parsley, oregano, dill, onion, garlic, kosher salt)
Contains: Milk, Wheat
You will need:
Oil
Salt & pepper (S&P)
BBQ (or grill pan)
Total Fat
21 g
Saturated Fat
7 g
Sodium
1890 mg
Total Carb
78 g
Sugars
18 g
Protein
20 g
Fibre
7 g
Preparation
Mise en place
Heat the BBQ on high, making sure to oil the grill first. Halve the tomatoes. Core and quarter the sweet peppers lengthwise; toss with a drizzle of oil, ⅓ of the spices and S&P.
Grill the sweet peppers
Add the sweet peppers to the BBQ (or to a grill pan heated on medium-high) and grill, 2 to 3 min. per side, until browned and tender. Transfer to a cutting board and reserve the grill pan, if using. Once cool enough, thinly slice.
Assemble & grill the flatbreads
Spread the naan with the tomato sauce. Top with the sweet peppers, tomatoes, cheese and remaining spices. 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 and the cheese is beginning to brown.
Plate your dish
Divide the flatbreads between your plates. Dollop the tzatziki over top. Bon appétit!
