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Grilled Veggie Honey Flatbread

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Makes 4 Servings
1/4 cup Bee Maid Honey
3 Tablespoons White wine vinegar
1 Tablespoon Fresh thyme or basil, finely chopped
3/4 lb. Small zucchini or yellow summer squash, cut lengthwise in half
2 large Red, yellow, orange or green bell pepper, halved and seeded
2 Tablespoons + 1/2 cup toasted wheat germ
1-1/2 cups Reduced-fat baking mix
2/3 cup Fat-free or low-fat milk
1 cup Tomatoes, seeded and chopped
1 package (4 oz.) feta cheese, crumbled
Nonstick cooking Spray


In a small bowl, combine honey, vinegar and thyme; mix well. Place zucchini slices and bell peppers on oiled grill. Grill over medium-hot coals 20-25 minutes, turning and brushing with honey mixture every 7 to 8 minutes. Remove from grill; cool to room temperature. Coarsely chop.

Heat oven to 425°F. Lightly spray a cookie sheet or jelly roll pan with cooking spray; sprinkle with 2 Tablespoons wheat germ. In a large bowl, combine baking mix,1/2 cup wheat germ and milk; stir with fork until thoroughly combined (mixture will be moist). Turn dough out onto a floured surface. Knead, adding additional flour, as needed, until dough is no longer sticky. Pat into a 12 x 8-inch rectangle on a cookie sheet. Top with chopped grilled vegetables, tomatoes and cheese. Bake 18 to 20 minutes or until crust is golden brown. Cut into squares and serve immediately.