Hands-on Time
42 Mins
Total Time
42 Mins
Yield
Serves 4 (serving size: about 1 1/2 cups salad, 1 caper berry, and 1 flatbread piece)
Photo: Kenji Toma; Food Styling: Karen Evans; Prop Styling: Michele Faro

How to Make It

Step 1

To prepare dressing, combine first 8 ingredients in a large bowl, stirring with a whisk. Set aside.

Step 2

Preheat grill to medium-high heat.

Step 3

To prepare flatbreads, turn dough out onto a lightly floured surface; let stand for 15 minutes. Pat each dough portion into a 5-inch circle. Brush with 1 tablespoon oil. Place dough on grill rack coated with cooking spray; grill 2 minutes on each side or until crisp and well marked. Remove from grill; rub top of each flatbread with cut sides of 1 garlic clove. Tear each flatbread in half.

Step 4

To prepare salad, lightly coat eggplant and the next 3 ingredients (through onion) with cooking spray. Arrange eggplant and zucchini on grill rack coated with cooking spray; grill 1 1/2 minutes on each side or until tender and well marked. Arrange bell pepper and onion on grill rack; grill 3 minutes on each side or until well marked.

Step 5

Separate onion slices into rings. Cut the bell pepper into thick strips. Add onion, eggplant, zucchini, bell pepper, green olives, and tomato to dressing; toss gently to combine. Arrange the vegetables on a platter. Top with nuts, basil, cheese, and caper berries. Serve with flatbreads.

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