Grilled and Roasted Vegetables with Swiss Cheese on Flat Bread

For vegetables:
1 small zucchini, 1/4-inch slices
1 baby eggplant, 1/8-inch slices
1 onion, 1/4-inch slices
1 portobello mushroom
1/2 sweet red pepper
3 ounces swiss cheese, sliced
olive oil
salt and pepper, to taste
1 teaspoon fresh thyme, chopped
for herb dressing:
1/8 cup olive oil
1 teaspoon fresh coriander
1 teaspoon fresh basil
1 teaspoon fresh parsley
1/2 garlic clove
1 scallion
2 tablespoons lemon juice
1/4 teaspoon cumin, ground
salt and pepper, to taste
For flat bread:
1 package dry yeast
1 cup warm water
1/4 cup whole-wheat flour
3 tablespoons olive oil
1/2 cup water
1 3/4 cups flour
3/4 teaspoon salt
olive oil
1/2 cup cornmeal

To prepare flat bread: Combine yeast, water and flour. Let sit in bowl for 10 minutes. Add remaining ingredients; kneed on floured surface until dough is tender, approximately 10 minutes. Cover in oiled bowl with damp towel and let sit in warm area until volume doubles. Preheat oven to 450 degrees Fahrenheit. Break dough into small pieces (approximately 3 ounces each); roll out into odd shapes; sprinkle lightly with salt and olive oil. Bake on pan sprinkled with cornmeal for 6 to 10 minutes until crisp and brown.

To prepare vegetables: Brush zucchini, eggplant and onion lightly with olive oil, broil until tender. Season with salt and pepper to taste. Set aside to cool. Preheat oven to 450 degrees. Brush portobello mushroom and red pepper with olive oil, salt and pepper. Roast for 15 minutes. Cool.

To prepare herb dressing: Mince herbs and garlic. Add other dressing ingredients and mix in blender.

To serve: Top flat bread with one tablespoon herb dressing. Arrange vegetables

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