Grilled Veggie and Goat Cheese Flatbread

Quick Recipe Version (TL;DR)

• Yield: 4 flatbreads (serves 4 as a light main or 8 as an appetizer)
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes

Quick Ingredients

• 1 medium zucchini (about 8 oz), sliced into 1/4-inch planks
• 1 red bell pepper, cut into 1-inch-wide strips
• 1/2 medium red onion, cut into 1/2-inch wedges (keep layers intact)
• 1 cup cherry tomatoes
• 4 tbsp olive oil, divided
• 2 cloves garlic, finely minced
• 1/2 tsp smoked paprika
• 1/2 tsp dried oregano
• 3/4 tsp kosher salt, plus more to taste
• 1/4 tsp black pepper
• 4 flatbreads or naan (6–8 inches each)
• 6 oz goat cheese, softened
• 1 tsp lemon zest + 1 tbsp lemon juice
• 2 cups baby arugula
• 2 tbsp balsamic glaze
• 2 tbsp toasted pine nuts (optional)

Do This

• 1) Preheat grill to 450°F (medium-high). Oil the grates.
• 2) Toss zucchini, pepper, onion, and tomatoes with 3 tbsp olive oil, garlic, paprika, oregano, salt, and pepper.
• 3) Grill veggies: zucchini/pepper/onion 3–5 min per side; tomatoes 4–6 min, until charred and tender-crisp.
• 4) Warm flatbreads on the grill 45–60 seconds per side.
• 5) Stir goat cheese with 1 tbsp olive oil, lemon zest, and lemon juice until spreadable.
• 6) Spread goat cheese on warm flatbreads; pile on grilled veggies, then top with arugula.
• 7) Drizzle balsamic glaze, add pine nuts (optional), slice, and serve right away.

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Why You’ll Love This Recipe

• Big flavor, simple method: charring vegetables on a hot grill adds smoky sweetness fast.
• Great texture: creamy goat cheese, crisp-tender veggies, and warm flatbread hit all the right notes.
• Flexible and forgiving: swap vegetables based on season or what you already have.
• Perfect for sharing: easy to slice into appetizer portions or serve as a light dinner.

Grocery List

• Produce: 1 medium zucchini, 1 red bell pepper, 1/2 medium red onion, 1 cup cherry tomatoes, 1 lemon, 2 cups baby arugula, 2 cloves garlic
• Dairy: 6 oz goat cheese
• Pantry: 4 flatbreads or naan, olive oil, smoked paprika, dried oregano, kosher salt, black pepper, balsamic glaze, pine nuts (optional)

Full Ingredients

Charred Vegetables

• 1 medium zucchini (about 8 oz), sliced lengthwise into 1/4-inch-thick planks
• 1 red bell pepper, stem and seeds removed, cut into 1-inch-wide strips
• 1/2 medium red onion, cut into 1/2-inch wedges (keep layers intact so they don’t fall through the grates)
• 1 cup cherry tomatoes
• 3 tbsp olive oil
• 2 cloves garlic, finely minced
• 1/2 tsp smoked paprika
• 1/2 tsp dried oregano
• 3/4 tsp kosher salt
• 1/4 tsp black pepper

Goat Cheese Spread

• 6 oz goat cheese, softened at room temperature for 10 minutes
• 1 tbsp olive oil
• 1 tsp lemon zest
• 1 tbsp lemon juice

Flatbread and Finishing

• 4 flatbreads or naan (6–8 inches each)
• 2 cups baby arugula
• 2 tbsp balsamic glaze
• 2 tbsp toasted pine nuts (optional)
• Flaky salt, to taste (optional)

Step-by-Step Instructions

Step 1: Preheat the grill and set yourself up

Preheat a gas grill (or grill pan) to 450°F (medium-high). Clean the grates, then lightly oil them using a folded paper towel dipped in oil and held with tongs.

If you’re using cherry tomatoes, consider threading them onto skewers or using a grill basket so they’re easy to turn without losing any through the grates.

Step 2: Season the vegetables

In a large bowl, combine 3 tbsp olive oil, 2 minced garlic cloves, 1/2 tsp smoked paprika, 1/2 tsp dried oregano, 3/4 tsp kosher salt, and 1/4 tsp black pepper. Add the zucchini planks, bell pepper strips, onion wedges, and cherry tomatoes and toss until everything is evenly coated.

Tip: Keep onion wedges intact (don’t separate the layers) so they grill as sturdy “steaks” instead of falling apart.

Step 3: Grill the vegetables until charred and tender-crisp

Place the zucchini, bell pepper, and onion directly on the hot grill. Grill with the lid closed for best browning.

Timing: Grill for 3–5 minutes per side (total 6–10 minutes), turning once, until you have distinct char marks and the vegetables are tender but not mushy.

Grill the cherry tomatoes for 4–6 minutes, turning occasionally, until blistered and starting to burst. Transfer all grilled vegetables to a cutting board.

Step 4: Warm the flatbreads on the grill

Place the flatbreads on the grill and warm for 45–60 seconds per side, just until flexible and lightly toasted in spots. Transfer to a serving board or plates.

This quick warm-up makes the flatbread taste freshly baked and helps the goat cheese soften slightly when you spread it on.

Step 5: Make the lemony goat cheese spread

In a small bowl, stir together the softened goat cheese, 1 tbsp olive oil, 1 tsp lemon zest, and 1 tbsp lemon juice until creamy and spreadable.

If it feels too firm, keep stirring for 30–45 seconds; warmth and mixing usually smooth it out. (If needed, add 1 tsp warm water to loosen it.)

Step 6: Assemble the flatbreads with bold layers

Spread the goat cheese mixture evenly over each warm flatbread, going nearly to the edges. Slice the grilled zucchini and peppers into bite-size pieces if desired, then pile the vegetables on top, distributing onion and blistered tomatoes evenly.

Add the arugula over the warm vegetables so it softens slightly but still keeps some bite.

Step 7: Finish, slice, and serve

Drizzle each flatbread with 1/2 tbsp balsamic glaze (for a total of 2 tbsp). Sprinkle with toasted pine nuts if using, and finish with a pinch of flaky salt to taste.

Let the flatbreads sit for 1 minute so the layers settle, then slice each into 4 pieces and serve immediately while the vegetables are still warm and the flatbread is toasty.

Pro Tips

• Go hot for real char: Aim for 450°F grill heat. Lower heat will slowly dry vegetables instead of charring them.
• Don’t overcrowd the grill: Give the vegetables space so steam doesn’t build up. Work in batches if needed.
• Slice after grilling: Grill larger pieces for better char, then cut into bite-size pieces for easier eating.
• Balance the tang: Goat cheese and balsamic are both punchy; the lemon brightens without making it heavy.
• Keep arugula fresh: Add it right before serving so it stays lively rather than wilted.

Variations

• Mediterranean-style: Add 1/3 cup sliced Kalamata olives and swap arugula for chopped parsley. Finish with a pinch of dried mint.
• Spicy-sweet: Add 1/4 tsp crushed red pepper flakes to the vegetable oil mixture and drizzle 2 tsp honey over the top instead of (or alongside) the balsamic glaze.
• Extra-hearty: Add 1 cup sliced grilled portobello mushrooms (grill 4–5 minutes per side) for a more filling flatbread.

Storage & Make-Ahead

For the best texture, serve these right after assembling. If you want to prep ahead, grill the vegetables up to 3 days in advance and refrigerate them in an airtight container. Make the goat cheese spread up to 2 days ahead; store covered and bring to room temperature for 15 minutes before spreading.

To reheat, warm the vegetables in a skillet over medium heat for 3–5 minutes or in a 375°F oven for 6–8 minutes. Warm the flatbread separately, then assemble fresh with arugula and balsamic glaze. Assembled leftovers can be refrigerated for 1 day, but the arugula will wilt and the flatbread will soften.

Nutrition (per serving)

Approximate, based on 1 of 4 flatbreads: 430 calories, 14 g protein, 22 g fat, 46 g carbohydrates, 5 g fiber, 820 mg sodium.