Who says BBQ is all about meat? This grilled veggie flatbread is a love letter to Canada’s farmers’ markets, loaded with fresh produce and creamy feta on a crispy, grill-kissed crust. It’s a shareable, veggie-packed hit for your Canada Day party or any chill backyard hangout. Grab your tongs and let’s make something delicious!

Ingredients

• 2 store-bought flatbreads or naan (about 8-10 inches each)
• 1 medium zucchini, sliced into 1/4-inch rounds
• 1 cup cherry tomatoes, halved
• 1 small red onion, thinly sliced
• 1 cup mushrooms, sliced
• 2 tbsp olive oil
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/2 tsp black pepper
• 3/4 cup crumbled feta cheese
• 1/2 cup arugula, for topping
• Balsamic glaze, for drizzling (optional)

Instructions

1. Prep the Veggies: In a large bowl, toss zucchini, cherry tomatoes, red onion, and mushrooms with 1 tbsp olive oil, oregano, salt, and pepper. Set aside.
2. Fire Up the Grill: Preheat your BBQ to medium heat (about 375°F). Brush one side of each flatbread with the remaining olive oil.
3. Grill the Veggies: Place the veggies on the grill (use a grill basket for smaller pieces if you have one). Cook for 5-7 minutes, turning occasionally, until tender and slightly charred. Remove and set aside.
4. Grill the Flatbread: Place the flatbreads on the grill, oiled side down. Grill for 2-3 minutes until crispy and lightly charred. Flip, then top each with grilled veggies and crumbled feta. Close the lid and grill for another 2-3 minutes until the cheese softens and the bottom is crisp.
5. Finish and Serve: Transfer the flatbreads to a cutting board, scatter with fresh arugula, and drizzle with balsamic glaze if using. Slice into wedges and serve hot. Perfect with a chilled glass of Canadian white wine or sparkling water with a twist of lemon.

Let us know how your Grilled Veggie Flatbread turns out on our Facebook page. We’d love to hear your creative twists on the recipe!

By the way these would also be great to make in a pizza oven!