Rustic Grilled Vegetable and Herb Flatbread

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-31 · Updated 2026-05-31

A smoky grilled flatbread topped with a medley of seasonal vegetables and fresh herbs, ideal for casual outdoor gatherings. This mediterranean-inspired vegetarian (vegetarian) ready in about 27 minutes pairs store-bought pizza dough, medium red bell pepper, cut into strips, small red onion, sliced into thin rings for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb store-bought pizza dough
• 1 medium zucchini, sliced into 1/4-inch rounds
• 1 medium red bell pepper, cut into strips
• 1 small red onion, sliced into thin rings
• 3 tbsp olive oil
• 1 tbsp fresh rosemary, chopped
• 1 tsp fresh thyme leaves
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup goat cheese, crumbled
• 2 cloves garlic, thinly sliced

Instructions

1. Step 1: Preheat your grill to medium heat (about 350°F). Roll out 1 lb store-bought pizza dough on a floured surface to a roughly 12x14-inch oval shape.
2. Step 2: Brush both sides of the dough with 2 tbsp olive oil and sprinkle evenly with 1 tsp salt and 1/2 tsp black pepper.
3. Step 3: Place the dough directly on the grill grates and cook for 2-3 minutes until the bottom has grill marks and is firm enough to flip.
4. Step 4: Flip the dough and immediately arrange 1 medium sliced zucchini, 1 medium red bell pepper cut into strips, 1 small thinly sliced red onion, and 2 thinly sliced garlic cloves evenly over the top.
5. Step 5: Drizzle the vegetables with the remaining 1 tbsp olive oil and sprinkle 1 tbsp chopped fresh rosemary and 1 tsp fresh thyme leaves over everything.
6. Step 6: Close the grill lid and cook for another 5-7 minutes until the vegetables are tender and the dough is cooked through.
7. Step 7: Remove the flatbread from the grill and scatter 1/2 cup crumbled goat cheese on top while still warm. Let sit for 2 minutes before slicing and serving.