Monday, April 17, 2017

Cheesy BBQ Flatbread with Grilled Vegetables

I seriously cannot express to you nearly enough just how awesome this recipe is. I know this flatbread may not look super knock-your-socks-off impressive. And, I can attest that this certainly isn't a complicated or sophisticated dish. But, it's just one of those things that once you start making your way through this at the dinner {or lunch or snack or anytime} table, you'll come to understand just what I am talking about. If you're a lover of barbeque sauce, cheese, and/or grilled veggies, this is right up your alley. I know it is mine. {So much so that I've made this three times in the past week.}

Using store-bought naan bread {found in the bread or bakery section in most supermarkets these days} makes this a super simple recipe to whip up. {Soft pita bread could, also, be used.} A bounty of freshness from the sweet corn, onions, peppers and fresh thyme makes this flatbread a real winner. Some zip and sweetness comes from the inclusion of bbq sauce. And, a little cheddar cheese makes the whole thing truly sing.

Regarding the bread, you want something that isn't too thin and is rather soft. This dish turns out best when the flatbread just kinda warms through during a few, quick minutes in the oven. It should still remain tender and soft for service. Nothing super thin, crispy or crunchy.

One last thing I'd like to mention ... we experimented with a few different kinds of barbeque sauce for this. We have our favorites for certain types of grilled meats and the like. For this? It has to be Kraft Original. I mean, go with what you like. But, we found old-school Kraft to be our choice.

NOTE: Grilled or breaded chicken {already cooked} that has been cut into small dice can be added for those desiring more than just vegetables on their flatbread. {I did use some chicken during one of the times that I recipe tested this flatbread - as shown in the photo below.}

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Yields 4 flatbreads / Serves 4.


1 tablespoon canola or vegetable oil
1 large onion, peeled and cut into thin slices
1 heaping cup thinly-sliced sweet peppers {red, yellow or orange}
1 ear of corn, husked and cleaned
4 pieces naan bread
1 1/2 - 2 cups shredded cheddar cheese or similar cheese blend
1/2 cup {approx.} bbq sauce {see paragraph above}
Fresh thyme {optional}
Bleu cheese or ranch dressing, for dipping


Coat a stovetop grill pan, cast iron skillet or sauté pan with oil. Cook the onions, peppers and corn until beginning to char, but some slight crispness remains - about ten minutes. Rotate corn as it cooks and stir onions/peppers to avoid burning. {Alternatively, frozen corn that has been thawed can be used - about three-fourths of a cup. Just cook along with onions and peppers.}

Meanwhile, preheat oven to 410 degrees. Lay out naan bread onto a large baking sheet pan. {Use two pans if necessary.} Top naan with half of the cheese. When vegetables are cooked, divide vegetables between the four rounds of naan bread.

Dollop bbq sauce equally onto naan. Top with remaining cheese. Sprinkle on some fresh thyme leaves if desired.

Bake for about 7 - 10 minutes or until cheese has just melted. Do not allow naan to become too crisp. It should still be mostly soft on the bottom.

Remove from oven. Cut into wedges/slices. Serve with bleu cheese or ranch dressing for smearing/dipping.

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