Grilled Flat Bread

A few weekends ago, Vincent and I went to Fire By the Monon in Broad Ripple for dinner. We've only been there twice, but this place definitely is on our list. Fresh, locally-sourced, delicious food, with a Broad Ripple location we love - can't be beat. They were featuring one of their flatbreads as an appetizer during the Chowdown Midtown event. We both thought it was delicious...we got the Blue Blaze, in case you were wondering.  YUMMMM!  So immediately I began to ponder how I was going to recreate this sort of dish at home. So here is what I did...

  1. I sliced and diced some of my favorite veggies (onions, zucchini, mushrooms, garlic) and sauteed them in a little olive oil. I like my veggies to maintain their texture...no mush, slightly tender and gorgeous.
  2. I added 5-10 large salad shrimp (not raw) to my veggie mixture, and heated through.
  3. I brushed olive oil on top of a wheat pita. 
  4. I sliced a 'mater and covered my pita & added some fresh cracked black pepper.
  5. I spooned all of this goodness on top of my 'maters and put it on my preheated (medium heat) grill.
  6. Let it "cook" for about 10 minutes, keep your eye on the bottom to make sure it doesn't get too toasty.
** Any sort of cheese would be an AMAZING addition to this dish if you are feeling a little indulgent. We are anxious to try several variations of this meal!  Healthy, beautiful, delicious....now that's dinner!




Let me see your grill...

The day warm weather arrived...so did my desire to grill. Vince and I recently purchased this beauty to replace our George Foreman standup grill we bought about 4 years ago. Due to the fire codes in our building, we are not allowed to have grills with open flames - thus resulting in our need to go electric. Eh. Electric, schmelectric.

Sure, it isn't the grill of our dreams, but we are really enjoying putting it to good use...and making some PRETTY PRETTY delicious and healthy meals.

Here is one of our favs....GRILLED VEGGIES!
  1. Take a piece of foil and fold in all four sides about 1/2 inch - making a flimsy tray. The folding of the sides will help keep all of your goodies safe.
  2. Cut up LOTS of delicious veggies of your choice! We like, peppers, zucchini, onion, mushrooms, garlic, tomatoes, asparagus...yum!  I can smell it now!
  3. Add all of your veggies to your tray...I like to put the veggies that need to cook the longest on the bottom - I usually start with peppers & onions, top with mushrooms & tomatoes....all the others somewhere in between.
  4. Lightly drizzle with some EVOO, (extra virgin olive oil for all you non-Rachael Ray fans) and some fresh cracked black pepper.
  5. Throw that baby on your preheated grill (medium heat)...and you are cooking!
  6. Let veggies cook until desired tenderness is achieved...I like mine to retain a bit of texture - don't want a bowl of mush.

**DISASTER PREVENTION** When transporting your foil tray to your grill...it is probably a good idea to keep something solid underneath. I usually use a cutting board.

What do you like cooking in the warm summer months?
So fresh, so pretty!

Happy Grilling.