Twin City Grill vegetable flatbread recipe

4:03 PM, Jun 19, 2013   |    comments
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GOLDEN VALLEY, Minn. - One of the Mall of America's favorite dining destinations is serving up a brand new menu which includes some gluten free offerings.

Twin City Grill Executive Chef Tom Gladbach stopped by to give us a taste.

For more information, please visit TwinCityGrillRestaurant.com or call 952-854-0200. Follow us on Twitter @TwinCityGrill or on Facebook at TwinCityGrill.

Twin City Grill
Grilled Vegetable Flatbread

Grilled Vegetable Mix
1 ea Red Onion, peeled and sliced ½" thick
4 oz (6-8 spears depending on size) Asparagus Spears
4 oz. Broccoli Crowns
1 ea. Red Bell Pepper, seeded and quartered
2 ea. Sweet Corn Cobs
2 Tbsp Olive oil
1 tsp kosher salt
¼ tsp ground black pepper

Brush vegetables with oil, season lightly with salt and pepper. Using a preheated grill, cook vegetables until lightly charred, 3-5 minutes. Allow vegetables to cool to room, Cut the corn kernels off the cob, then dice the remaining vegetables. Mix all together in a bowl and set aside for later use.

Assembling Flatbread
1 piece Lavash (cut to about 8"x12")
2 Tbsp Basil Pesto
1 oz. Shredded Mozzarella
½ oz. Shredded provolone
½ cup Grilled vegetable mix
2 Tbsp Calamata olives, cut in 1/4s
1 Tbsp olive oil
Sprinkle Julienne Basil
Salt and Pepper

Brush Lavash lightly with oil, and season with salt and pepper. Grill on a hot and clean grill until lightly marked, and slightly crispy. Allow to cool to room temp, then brush with pesto. Distribute Mozzarella and provolone cheeses evenly over flatbread, then repeat process with vegetable mix, olives and feta. Cook in a 450 degrees preheated oven directly on the rack or on a heated pizza stone for about 4-5 minutes, the edges should be slightly brown and the flatbread crispy. Remove from oven, cut into squares, garnish with Julienne basil, and serve.

 

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