Summer's Best BBQ Flatbreads
with Grilled Corn & Asparagus
Cooking time
25 minutes
Servings
2/4
Calories
660 /serving
Generous grilled veggies on top, and grilled naan on the bottom. These flatbreads are all about easy summertime eating. With grated mozzarella for melting and our fresh basil pesto for punches of herby green, you’ve got an all-weather winner on your hands.
We will send you:
- 50g Sliced red onions
- ½ Bunch of asparagus
- 2 Ears of corn
- 45ml Basil pesto
- 100ml Tomato sauce
- 60g Grated mozzarella
- 2 Naan
- 10g Garlic & Sweet Pepper spices (salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, cayenne pepper)
Contains: Cashews • Milk • Wheat
You will need:
Oil
Salt & pepper (S&P)
BBQ
Total Fat
25 g
Saturated Fat
7 g
Sodium
1830 mg
Total Carb
89 g
Sugars
16 g
Protein
25 g
Fibre
8 g
Preparation
Grill the vegetables
- Heat the BBQ on high, making sure to oil the grill first.
- Remove the woody ends of the asparagus.
- Toss the corn (shuck if necessary) and asparagus with a drizzle of oil, ½ the spices and S&P.
- Add the corn to the BBQ and grill, turning occasionally, 7 to 9 min., until tender.
- Add the asparagus to the BBQ and grill, turning occasionally, 2 to 4 min., until tender.
- Transfer to a cutting board.
Assemble the flatbreads
- Meanwhile, spread the naan with the tomato sauce.
- Top with the onions, cheese, remaining spices and S&P.
Mise en place
- Roughly chop the asparagus.
- Cut the corn kernels off the cobs.
Grill the flatbreads
- Reduce the BBQ heat to medium-low.
- Add the flatbreads to the BBQ and close the lid. Grill, 1 to 2 min., until the edges begin to brown.
- Transfer to the upper BBQ grates and close the lid. Grill, 2 to 3 min., until the cheese has melted.
- Transfer to a cutting board and top with the vegetables.
- Dollop the pesto over top and cut into wedges.
Plate your dish
- Divide the flatbreads between your plates. Bon appétit!
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