Grilled Vegetable Flatbread with Smoked Almond Muhammara
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This recipe has become the taste of summer in our house! For the veggies and herbs on top, we use whatever we haul in from our garden: grilled eggplant, cilantro, rosemary, basil, onion, tomato, asparagus, squash, zucchini, even poblanos—as long as it's grilled and veggie, it's a show-stopper. The muhammara sauce seals the deal and will be your new obsession!
In addition to turning heads at your cookouts, this recipe comes with make-ahead options and smart shortcuts. You can make the Smoked Almond Muhammara up to 3 days in advance and stash it in the fridge. You can skip a step and substitute 2 cups of jarred roasted peppers for the grilled bell peppers. Don’t have pomegranate molasses? No problem! Just use reduced balsamic vinegar or glaze instead. Working with a small grill? Cut the flatbread in half, or use lavash instead. Easy days.
Yellow squash is rich in vitamins A, C, and B6, which support the immune system, skin health, and energy metabolism. It is also a good source of fiber, promoting healthy digestion and weight management. The antioxidants in yellow squash help reduce inflammation and lower the risk of chronic diseases. Additionally, its potassium content aids in maintaining heart health and regulating blood pressure.
Carrots are rich in vitamins A, C, and K, which support eye health, boost the immune system, and promote bone health. Carrots are also an excellent source of dietary fiber, aiding in digestion and weight management. Their high antioxidant content, including beta-carotene, helps reduce inflammation and lower the risk of chronic diseases. Additionally, the potassium in carrots supports heart health and regulates blood pressure.
Red peppers are packed with vitamins A and C, which boost the immune system and promote healthy skin and vision. They are rich in antioxidants like beta-carotene and lycopene, which help reduce the risk of chronic diseases and inflammation. Red peppers also contain fiber, aiding in digestion and weight management. Additionally, their potassium content supports heart health and regulates blood pressure.
Tuscan kale, also known as lacinato or dinosaur kale, is a nutrient-dense leafy green rich in vitamins A, C, and K, as well as minerals like calcium and iron. These nutrients support strong bones, boost the immune system, and promote healthy skin. The high fiber content aids digestion and helps maintain a healthy weight. Additionally, the antioxidants in Tuscan kale, including flavonoids and carotenoids, protect against chronic diseases and reduce inflammation.
Eggplants are packed with vitamins C and K, potassium, and fiber. They are rich in antioxidants like nasunin, which protect brain health and prevent cell damage. The high fiber content aids in digestion and supports weight management. Low in calories and versatile in cooking, eggplants contribute to heart health and overall wellness.
Ingredients
3 1/3-inch-thick sourdough bread slices
1 1/2 cups plus
1/3 cup extra-virgin olive oil, divided, plus more for brushing
3 medium-sized red bell peppers
3 pounds mixed vegetables, such as eggplant, kale, shallots, carrots, yellow squash
4 teaspoons kosher salt, divided, plus more to taste
6 tablespoons fresh lemon juice, divided
1 1/2 tablespoons Aleppo pepper or sweet paprika, divided
6 garlic cloves, smashed, divided
1 large flatbread or 4 individual-sized lavash flatbreads
1 1/4 cups smoked almonds, divided
6 to 9 tablespoons water, divided
2 1/2 tablespoons pomegranate molasses divided
Flaky sea salt, to taste
1 cup mixed fresh herbs, chopped, such as flat-leaf parsley, mint leaves, and chives
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Preparation
Preheat a charcoal or gas grill to medium-high (450°F to 500°F). Drizzle sourdough bread with 2 tablespoons oil. Place bread and bell peppers on oiled grates, and grill, uncovered, turning often, until bread is toasted, 2 to 3 minutes, and peppers are blackened on all sides, 18 to 20 minutes. Transfer bell peppers to a medium bowl and cover tightly with plastic wrap; let stand for 10 minutes. Cut peppers in half, and peel peppers, reserving any juices in the bowl. Discard skin, stems, and seeds. Set peeled peppers and toasted sourdough aside.
Cut squash and zucchini into 1/2-inch-thick slices. Cut onion into 1-inch-thick wedges, leaving root end intact. Cut baby bell peppers in half. Toss vegetables with 3 tablespoons olive oil in a large bowl. Grill vegetables until slightly charred and just tender (see Note for cook times). Remove vegetables from the grill, and place in an even layer in a 13- x 9-inch baking dish; sprinkle with 2 teaspoons kosher salt. Whisk together 1 cup oil, 2 tablespoons lemon juice, 1/2 tablespoon Aleppo pepper, and 3 garlic cloves in a medium bowl; pour over vegetable mixture. Cover and let stand at room temperature for at least 30 minutes or up to 3 hours.
Reduce gas grill temperature to low (250°F to 300°F), or let charcoal burn down to low. Place sangak on grill grates (if using lavash, brush both sides lightly with olive oil). Grill flatbread, covered, flipping and rotating often, until lightly toasted, 6 to 10 minutes. Set aside.
Tear sourdough bread into small pieces; place in a food processor. Add bell peppers and juices, 1/3 cup oil, 3/4 cup almonds, 6 tablespoons water, 11/2 tablespoons pomegranate molasses, remaining 1/4 cup lemon juice, remaining 1 tablespoon Aleppo, remaining 2 teaspoons kosher salt, and remaining 3 garlic cloves; process until mostly smooth, about 45 seconds. Let the mixture stand for 10 minutes. If needed, add the remaining 3 tablespoons water, 1 tablespoon at a time, pulsing to incorporate until a thick but spreadable consistency is reached. Season with kosher salt to taste. Roughly chop the remaining 1/2 cup almonds; set aside.
Spread muhammara on flatbread. Arrange marinated vegetable mixture on flatbread. Drizzle with 3 tablespoons marinade from the dish and the remaining 1 tablespoon of pomegranate molasses. Sprinkle with chopped almonds. Season to taste with flaky sea salt. Sprinkle with herbs. Drizzle with remaining 3 tablespoons olive oil just before serving.
The smoked almond muhammara can be made up to 3 days in advance and stored in the refrigerator. Flatbread can be grilled up to 6 hours in advance. Assembled flatbread can be held at room temperature for up to 1 hour.
Grill baby bell peppers over direct heat, uncovered, 4 minutes. Grill squash and zucchini over direct heat, uncovered, 6 to 8 minutes. Grill red onion over direct heat, uncovered, 10 minutes, then another 10 minutes over indirect heat.
