Name: Grilled Vegetable Flatbread With Smoked Almond Muhammara Recipe
Total time: 90 min
Yield: 12
Cuisine: American

Protein

Carbs

Fiber

MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

Copper

Magnesium

Manganese

Phosphorus

Selenium

Zinc

Vitamins & Minerals

Learn how to make Grilled Vegetable Flatbread With Smoked Almond Muhammara.

How to make Grilled Vegetable Flatbread With Smoked Almond Muhammara Recipe

Paige Grandjean

Crawler

American

<p>Learn how to make Grilled Vegetable Flatbread With Smoked Almond Muhammara.</p>

Vegetarian

Sourdough bread slices

Plus 1/3 cup extra virgin olive oil,  divided,  plus more for brushing

Medium size red bell peppers

Mixed Vegetables

Kosher salt,  divided,  plus more to taste

Fresh lemon juice divided

Aleppo pepper or sweet paprika,  divided

Garlic cloves,  smashed,  divided

Sangak flatbread or 4 lavash flatbreads

Smoked almonds,  divided

Water divided

Pomegranate molasses,  divided

Flaky sea salt,  to taste

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 10 minutes. Cut peppers in half, and peel peppers, reserving any juices in bowl. Discard skin, stems, and seeds. Set peeled peppers and toasted sourdough aside.

step 1

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 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 at least 30 minutes or up to 3 hours.

step 2

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.

step 3

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 mixture stand 10 minutes. If needed, add 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 remaining 1/2 cup almonds; set aside.

step 4

Spread muhammara on flatbread. Arrange marinated vegetable mixture on flatbread. Drizzle with 3 tablespoons marinade from dish and remaining 1 tablespoon 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.

step 5

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