Summer on a Plate
My garden is full of zucchini right now. The eggplants are coming in too. I love how simple they are to cook.
Grilling them makes everything taste better. It gives them a sweet, smoky flavor. Doesn’t that smell amazing? It reminds me of backyard picnics.
A Little Story About Ribbons
I used to slice vegetables thick. My grandson called them “doorstops.” I still laugh at that. Now I slice them thin, like ribbons.
It makes them cook fast and get nice and tender. A sharp knife is all you need. Have you ever tried cutting veggies into ribbons? It’s fun!
Why the Grill is Magic
That high heat does something special. It caramelizes the natural sugars in the veggies. This matters because it turns simple food into something grand.
You get those beautiful dark grill marks. They are badges of flavor. Fun fact: The sizzle you hear is moisture turning to steam. That’s the sound of flavor building!
Putting It All Together
Warm naan bread is the perfect base. A little smear of creamy hummus comes next. Then pile on those colorful grilled ribbons.
Let everyone build their own. This matters. Food tastes better when you make it with your own hands. Do you have a favorite spread you like on flatbread?
A Meal for Sharing
This recipe is really about sharing. The platter goes in the middle of the table. Everyone gathers around and talks.
That’s the best part of any meal. The food brings people together. What’s your favorite easy meal to share with friends?
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Eggplants | 2 medium | |
| Zucchini | 2 medium | |
| Olive oil | 1/4 cup | |
| Hummus | 1 container | |
| Naan bread | 4 pieces |
My Summer Garden Flatbreads
Hello, my dear! Come sit at the table. Let’s talk about summer vegetables. My garden is bursting with zucchini right now. It always does. I remember my grandson, Leo, used to call them “green cucumbers.” I still laugh at that. This recipe is like a summer party on bread. We grill veggies until they’re sweet and smoky. Then we pile them on warm, soft naan. A big smear of creamy hummus holds it all together. Doesn’t that sound wonderful? It’s so simple, but the flavors sing together. Let me show you how it’s done.
Step 1
First, get your grill nice and hot. Medium-high heat is just right. Now, we slice our vegetables. You want long, thin ribbons of eggplant and zucchini. A mandoline slicer works magic here. But a good sharp knife does the job too. Just go slow and careful. (My hard-learned tip: If you’re using a mandoline, always use the guard! Those fingers are precious.)
Step 2
Lay all your veggie ribbons on a big tray. Give them a gentle brush with olive oil. Make sure to get both sides. A little sprinkle of salt and pepper wakes them up. I like to use my hands for this part. It feels like I’m giving the veggies a little massage. It makes me smile.
Step 3
Time to grill! Lay the ribbons across the grates, not with them. This keeps them from falling through. Grill each side for a few minutes. You want pretty char marks and tender veggies. Do you think the grill marks add flavor, or just look pretty? Share below! Work in batches so you don’t crowd them. The smell is amazing. It smells like a summer afternoon.
Step 4
Turn the grill down to low. Now for the naan. A quick brush of water makes it soft and steamy. Grill each piece for just a minute per side. You want it warm with a tiny toast. It puffs up a little. I always think it looks like it’s waking up and saying hello.
Step 5
The best part: assembly! Cut your naan in half. Let everyone build their own flatbread. I always smear hummus first. It’s like the glue for our vegetable tower. Then layer on those gorgeous, warm veggies. Eating it is a happy, messy delight. I hope you love it.
| Cook Time | 15–20 minutes |
| Total Time | 30 minutes |
| Yield | 8 half-flatbreads |
| Category | Lunch, Vegetarian |
Three Tasty Twists to Try
This recipe is a wonderful friend. It loves to play dress-up. You can change its outfit for any season or mood. Here are three of my favorite ways to mix it up. They are all so simple, but they feel special.
The Lemon-Herb Fancy
Add a big squeeze of lemon juice and fresh chopped herbs like mint or dill to your hummus.
The Spicy Sunset
Brush the veggies with a spicy harissa or chili oil before grilling. It gives a warm, happy kick.
The Garden Party
Add grilled red pepper ribbons or sweet corn kernels right on top. More color, more fun!
Which one would you try first? Comment below!
Serving It Up Right
These flatbreads are a full meal on their own. But I love to add little touches. A simple side salad with tart vinaigrette cuts the richness. Or just some cool, sliced tomatoes with a pinch of salt. For drinks, I think of contrast. A chilled glass of crisp rosé wine is lovely for grown-ups. For everyone, fizzy lemonade with a sprig of basil is pure joy.
When I plate them, I put everything in the middle of the table. The platter of smoky veggies, the bowl of hummus, the stack of warm naan. Letting people build their own is part of the fun. It gets everyone talking and laughing. Which would you choose tonight? The wine, the lemonade, or maybe a cold glass of iced tea?
Keeping Your Grilled Veggie Flatbreads Fresh
Let’s talk about keeping these tasty flatbreads for later. Store the grilled veggies and naan separately from the hummus. They will last three days in your fridge. You can also freeze the cooled vegetables for a month.
To reheat, warm the veggies in a pan or toaster oven. This keeps them from getting soggy. I once put everything together before storing. We had a very sad, wet lunch the next day!
Batch cooking this meal is a smart move. Grill a big batch of vegetables on Sunday. Your future self will thank you on a busy weeknight. Good planning makes healthy eating easy and fun.
Have you ever tried storing it this way? Share below!
Simple Fixes for Common Grilling Hiccups
Grilling vegetables can be tricky. First, vegetables might stick to the grill. Make sure your grill is hot and the veggies are oiled. I remember when my first zucchini ribbon fell apart!
Second, slices can be too thick or thin. Aim for even slices so they cook at the same speed. This matters for texture. No one likes a mushy piece next to a crunchy one.
Third, the naan can burn quickly. Watch it closely on low heat. A little water keeps it soft inside. Getting these steps right builds your kitchen confidence. It also makes the flavors perfect.
Which of these problems have you run into before?
Your Quick Questions, Answered
Q: Can I make this gluten-free?
A: Yes! Use your favorite gluten-free flatbread instead of naan.
Q: Can I prepare parts ahead?
A: Absolutely. Grill the vegetables a day early. Store them in the fridge.
Q: What if I don’t have eggplant?
A: Try using all zucchini or add sliced bell peppers. It will still be delicious.
Q: Can I double the recipe for a crowd?
A: You sure can. Just use two sheet pans for the veggies before grilling.
Q: Any extra tips?
A: A squeeze of lemon juice on top is lovely. Fun fact: The acid makes the other flavors pop!
Which tip will you try first?
From My Kitchen to Yours
I hope you love making this simple summer meal. It always feels like a celebration. Food is best when shared with people you love.
I would be so happy to see your creation. Show me your beautiful grilled veggie ribbons and flatbreads. Your photos inspire our whole cooking community.
Have you tried this recipe? Tag us on Pinterest!
Happy cooking!
—Anna Whitmore.
Grilled Zucchini and Eggplant with Hummus Flatbread
Description
Grilled zucchini & eggplant with creamy hummus on flatbread! A healthy, easy vegetarian lunch or light dinner full of Mediterranean flavor.
Ingredients
Instructions
- Preheat grill to medium-high heat.
- Using a mandoline or a sharp knife carefully thinly slice the eggplant and zucchini the long way into a ribbon shape. You will want the thickness between 1/8 inch and 3/16 inch if using a mandoline. Cutting by hand works too just try to establish even slices.
- Spread zucchini and eggplant slices over a large platter or sheet pan. Brush vegetables with olive oil, moving vegetables as you are working to spread oil evenly over both sides. Sprinkle vegetables lightly with a little salt and pepper.
- In batches* carefully lay the vegetable ribbons perpendicular to the grates on the grill over direct heat (as to make them harder to slip through). Grill each sides 3-4 minutes depending on thickness until you have a nice char mark and the vegetable is cooked to your liking.
- Once vegetables are done turn your grill to low** lightly brush naan with water to get slightly damp. Place naan on grill and grill 1 minute per side until warm and has a slight toast.
- To serve arrange eggplant and zucchini on a platter along with the hummus and naan, cut naan in half for better serving. Let guests plate themselves, although I recommend smearing hummus on top of the naan and then topping with zucchini and eggplant.
Notes
- *Grill in batches to avoid overcrowding. **Turning the grill to low prevents the naan from burning while it warms.
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