Grilled Veggie Honey Flatbread
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|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|
DirectionsIn 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.
10 Min 3 servings