MenuGrilled Garden Vegetable Flatbread
Serves: 4
1/4 cup agave
3 tablespoons white vinegar
1 tablespoon fresh thyme
3/4 pound small zucchini, cut lengthwise in half
2 large yellow bell pepper, halved and seeded
1/2 cup + 2 tablespoons, toasted wheat germ
1 1/2 cups reduced-fat baking mix
2/3 cup milk
1 cup tomatoes, seeded and chopped
1 (4-ounce) package feta cheese, crumbled
Grilled Garden Vegetable Flatbread
is from the Cook'n with Agave collection.
In a small bowl, combine agave, 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 agave 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.
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.
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