Sorry, you need to enable JavaScript to visit this website.

Sweet and Spicy Barbecue Flatbread

  • Preparation time
    60 min
  • Difficulty Easy
  • Number of servings
    3
Ingredients
  • 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 powder -- 2 tsp.
  • Minor’s Classical Reductions Reduced Vegetable Stock Gluten Free, as-is -- 1-1/2 cup
  • Brown sugar -- 1/2 cup
  • Red wine vinegar -- 1/4 cup
  • Minor’s Chipotle Flavor Concentrate -- 1 Tbsp.
  • Paprika -- 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.
Preparation
  • 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.
Components