Enjoy what the season's produce has to offer and make this tasty Grilled Veggie Pesto Flatbread!
0 from 0 votes

Grilled Veggie Pesto Flatbread

Enjoy your fresh summer veggies in this tasty Grilled Veggie Pesto Flatbread.
Servings 4
Calories 501kcal
Author Deb Attinella


  • Package of naan about 4 per package
  • 1/2 cup halved cherry tomatoes any color
  • 1 red pepper sliced thin core and slice into rings
  • 1 small yellow squash sliced thin
  • 1 small green zucchini sliced thin
  • 2 slices of eggplant about 1/2" thick diced
  • about 2 slices of red onion 1/4" thick sliced into silvers
  • 3 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 to 3/4 cup grated mozzarella cheese
  • 1/2 to 3/4 cup pesto store bought is fine


  • Preheat oven to 425
  • In a large bowl combine the tomatoes, peppers, squash, zucchini, eggplant and red onion then drizzle the olive oil over adding salt and pepper.
  • Stir gently and placed on a rimmed cookie sheet (large)
  • Place in oven and roast for about 20 minutes until veggies turn light brown
  • Remove and set aside
  • Meanwhile preheat gas grill
  • Place 4 pieces of naan on grill until grill marks form
  • Remove, turn over and place on a working surface
  • Spoon/spread pesto over each piece of naan; about 2 tablespoons on each or to taste
  • Divide the veggies on the 4 pieces of naan
  • Top with mozzarella cheese
  • Place back on grill until cheese melts
  • Slice and serve


Calories: 501kcal | Carbohydrates: 66g | Protein: 11g | Fat: 20g | Saturated Fat: 3g | Cholesterol: 9mg | Sodium: 1146mg | Potassium: 407mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1220IU | Vitamin C: 59.8mg | Calcium: 94mg | Iron: 0.7mg