Garden to Grill: Zucchini on Flatbread

We all know it’s grilling season, but it’s also garden season, and many of us in Grillax Nation are eager to go Garden to Grill. We are all awaiting the crops of goodies from the garden.

Zucchini, squash, onions, peppers — everything one would need to make an outstanding grilled veggie sandwich.

In about 15 minutes, this spicy flatbread gem can go from grill to plate. Not only is it an easy-to-create dish, it’s tasty, as well.

The succulent grilled vegetables, placed on toasted flatbread and topped with homemade hummus could possibly be a toe-curler, especially if you love grilled veggies. If the hummus and olive oil mixture isn’t quite spicy enough for you, give it a hit of Sriracha!

Boom!

Zucchini on Flatbread

You really CAN put anything on the grill and make it taste better! Fresh veggies make for great sandwiches!

2 tablespoons olive oil
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon salt
1/4 teaspoon chili powder
1 zucchini, sliced horizontally
1 red bell pepper, cut into strips
1 Vidalia onion, cut into 1-inch rounds
1 yellow squash, sliced horizontally
8 slices of flatbread, toasted

Heat a grill or grill pan over medium heat. Spray the grill or grill pan with cooking spray. In a small bowl. whisk together the olive oil, ground cumin, ground coriander, chili powder and salt. Transfer the vegetables to the grill, cooking on each side for 1 to 2 minutes, taking in mind that the red bell pepper will take longer to cook than the other vegetables. Remove the vegetables and immediately brush them with the olive oil spice mixture.
To assemble the sandwiches, smear a tablespoon of hummus to each bread slice. Arrange a few zucchini slices, red bell pepper, onion and yellow squash to each half of bread; top with opposite slice of bread.
Repeat the sandwich-making process with the remaining bread and vegetables.

Quick Hummus

1 1/2 cup garbanzo beans
2 tablespoons olive oil
2 teaspoons tahini
Juice from 1/2 lemon
Salt to taste

In a blender, add garbanzo beans, olive oil, tahini, juice from 1/2 lemon and a pinch of salt. Pulse until smooth, adding a splash of water, if needed. Adjust the salt to taste. Set aside.

Image courtesy spicesgalore.wordpress.com