Grilled Mediterranean Flatbread Dinner Recipe | Yummly

Grilled Mediterranean Flatbread Dinner

YUMMLY
15Ingredients
40Minutes
1050Calories
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Grilled Mediterranean Flatbread Dinner

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Description

This vegetarian all-in-one meal hits the spot anytime you’re looking for a fresh and easy summertime recipe. Halloumi cheese, vegetables, and flatbreads cook in batches on the grill. A zesty vinaigrette made with store-bought hummus completes the Mediterranean vibe. If you can’t find long flatbreads, feel free to use 4 smaller flatbreads or naan bread instead. And if you can’t find halloumi cheese, you can substitute feta, but don’t grill it. The recipe is a Yummly original created by Ashley Strickland Freeman.

Ingredients

US|METRIC
4 SERVINGS
  • 1/2 cup hummus
  • 3 Tbsp. red wine vinegar
  • 7 Tbsp. extra-virgin olive oil (divided)
  • 1 tsp. dried oregano
  • 1 tsp. water (or 2 tsp. if needed)
  • 1/2 tsp. salt (divided)
  • 1/2 tsp. black pepper (divided)
  • 1/2 lb. Campari tomatoes (or other large cherry tomatoes)
  • 1 lb. halloumi cheese
  • 2 zucchini (medium)
  • 1 red onion
  • 14 oz. flatbread (2 long flatbreads, such as Stonefire; or use 4 smaller flatbreads, or naan bread)
  • vegetable oil (for the grill grates)
  • 1/2 cup pitted kalamata olives
  • 3 cups baby arugula (lightly packed)
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    Directions

    1. Make hummus vinaigrette: In a small bowl, whisk together hummus, vinegar, 1/4 cup olive oil, and the oregano. Add 1 to 2 tsp. water to reach a good drizzling consistency. Season with 1/4 tsp. each salt and pepper, and set aside.
    2. Preheat a grill to medium-high heat (400°-450°F).
    3. Cut tomatoes into wedges and set aside (you won’t be grilling them). Cut halloumi into 1/4-inch-thick slices. Cut zucchini into long 1/4-inch planks. Peel onion and slice into rings about 1/4 inch thick. Brush flatbreads and halloumi with olive oil, using about 2 Tbsp. Put zucchini and red onion in a large bowl, toss with the remaining 1 Tbsp. olive oil, and sprinkle with the remaining 1/4 tsp. each salt and pepper.
    4. Oil the grill grate using tongs and a wad of oiled paper towels (and oil the grate again before grilling halloumi). Grill vegetables, flatbread, and cheese, in batches, with the lid closed: Grill zucchini and red onion, turning once, until tender and grill marks appear, 2-3 minutes per side. Transfer to a sheet pan. Grill flatbread and halloumi, turning once, until grill marks appear, 1-2 minutes per side. Transfer to the sheet pan.
    5. Arrange grilled vegetables and halloumi on flatbreads. Top with olives, tomatoes, and arugula. Drizzle flatbreads with hummus vinaigrette, and cut into pieces before serving.
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    NutritionView More

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    1050Calories
    Sodium
    Fat
    Protein
    Carbs
    Fiber
    Calories1050Calories from Fat590
    % DAILY VALUE
    Total Fat65g100%
    Saturated Fat25g125%
    Trans Fat0g
    Cholesterol130mg43%
    Sodium2040mg85%
    Potassium820mg23%
    Protein42g82%
    Calories from Fat590
    % DAILY VALUE
    Total Carbohydrate72g24%
    Dietary Fiber7g28%
    Sugars9g18%
    Vitamin A35%
    Vitamin C50%
    Calcium100%
    Iron25%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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