Appetizer/Small Plates

Sweet and Spicy Barbecue Flatbread

Blue cheese, roasted peppers, zucchini, and portobello mushrooms with sun-dried tomato and chipotle create a tempting topping.
  • 1:00 TIME
  • 3 Portions



Zucchini, sliced

1 each

Bell peppers, trimmed and sliced

2 each

Portabello mushrooms, large, cleaned, sliced 1/4” on bias

2 each

Red onion, sliced

1 each

Olive oil

1/4 cup

Italian seasoning

2 Tbsp.
Garlic powder2 tsp.

Minor’s Classical Reductions Reduced Vegetable Stock Gluten Free, as-is

1-1/2 cup
Brown sugar1/2 cup

Red wine vinegar

1/4 cup

Minor’s Chipotle Flavor Concentrate

1 Tbsp.


1 tsp.

Mustard powder

2 tsp.

Minor’s Sun Dried Tomato Pesto Flavor Concentrate

3 Tbsp.

Flatbread, prepared

1 each

Blue cheese, crumbled

3 oz.

Roasted red peppers, julienned

4 oz.

Chives, chopped

1 Tbsp.

Red pepper flakes

1 tsp.



  1. Preheat oven to 350°F.
  2. Roast sliced zucchini, bell pepper, portabello mushroom, and red onion with olive oil, Italian seasoning, and garlic powder for 6 to 8 minutes.
  3. To prepare barbecue sauce, bring vegetable stock to a simmer, add brown sugar, red wine vinegar, chipotle concentrate, paprika, and mustard powder. Combine well and remove from heat.
  4. Spread a thin layer of sun dried tomato pesto concentrate on the flatbread; drizzle with barbecue sauce.
  5. Generously top with roasted vegetables, blue cheese, and roasted red peppers.
  6. Garnish with chives and red pepper flakes.