Trader Joe’s Grilled Vegetable Flatbread

I know many of you share my love of Trader Joe’s, so I thought it would be a fun adventure to share some super simple, primarily one-pan recipes featuring TJs finest offerings. My hope is that these recipes may provide some inspiration (/relief) to those suffering from cooking fatigue and/or come in handy on days you want to minimize prep work and dishes. No shame in shortcuts!

These recipes will also give me an excellent excuse to spend an inordinate amount of time aimlessly wandering the aisles of Trader Joe’s, which is one of my favorite pastimes. (I recently spent an hour in my mostly empty TJs, and it was bliss. I felt like a true grocery shopping princess!) Thank you for indulging me.

Up first…

GRILLED VEGETABLE FLATBREAD!!! Basically a grilled vegetable pizza with sweet and savory red pepper spread instead of marinara, this easy, cheesy recipe is a guaranteed crowd-pleaser that comes together in about 25 minutes.

You know I love when you do you, so don’t be afraid to get creative with this flatbread. I love the idea of getting some goat cheese or prosciutto involved! A little sausage would be great. Fresh basil would also be an easy way to up the fancy.

Don’t have a Trader Joe’s near you? (I’m sorry.) No need to panic. You can easily recreate this with your favorite flatbread, any red pepper spread or tomato sauce you like, an Italian cheese blend, and fresh or leftover grilled vegetables!

Trader Joe’s Grilled Vegetable Flatbread

Author – Serena Wolf

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Prep Time: 10 minutes minutes

Cook Time: 15 minutes minutes

Yields: 4 people

Ingredients

• 1 Trader Joe's Rustic Ciabatta Flatbread
• 1 cup Trader Joe's Red Pepper Spread with Eggplant and Garlic (about 2/3 of the jar)
• 1 1/2 cups Trader Joe's Quattro Formaggio cheese
• 1 bag Trader Joe's frozen Misto Alla Griglia (Thawed at room temperature or in the microwave. If you want a less veggie heavy flatbread, use only half the bag.)

For serving: (optional)

• Crushed red pepper
• Dried oregano

Instructions

• Pre-heat the oven to 425 degrees F.
• Spread the red pepper spread on the flatbread in an even layer. (I like to go all the way out to the edges.)
• Sprinkle the cheese on top of the red pepper sauce.
• Gently pat the vegetables dry between two layers of paper towels. (There’s quite a bit of oil in the veggies, and patting some of it off will prevent extreme flatbread greasiness.) Arrange the veggies on top of the cheese in an even layer.
• Bake the flatbread on a pizza stone or directly on a rack in the oven for 12-15 minutes or until the cheese is melted and the flatbread is brown and crispy around the edges. (You can bake on a baking sheet, but your flatbread won’t crisp as nicely.)
• Slice and serve!