Grilled Tomato Flatbread with Herbed Squash

Grilling lends a smoky edge to this Italian-inspired flatbread lunch, where ripe tomatoes and thin summer squash meet torn mozzarella. Fresh basil and a balsamic drizzle finish the plate with peak-season ease.

Serves 4 · 12 min prep · 15 min cook

Estimate for one serving

• 385 cal
• 16g protein
• 42g carbs
• 17g fat
• 3g fiber

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Ingredients

• 4 pieces store-bought naan or flatbreads
• 4 medium ripe late tomatoes
• 2 medium yellow summer squash
• 8 oz fresh mozzarella, torn
• 1 cup packed fresh basil leaves
• 3 tbsp extra-virgin olive oil
• 2 garlic cloves, thinly sliced
• 3/4 tsp kosher salt
• 1/2 tsp black pepper
• 1/4 tsp red pepper flakes
• 2 tbsp balsamic glaze

Instructions

1. 1Heat a grill or grill pan over medium-high heat until very hot, about 400–450°F surface temperature. Brush both sides of each flatbread lightly with olive oil.
2. 2Slice the tomatoes into 1/3-inch rounds and the squash into long thin planks about 1/4-inch thick so they grill quickly without falling apart.
3. 3Toss the tomato slices and squash planks with the remaining olive oil, sliced garlic, salt, black pepper, and red pepper flakes in a bowl until evenly coated.
4. 4Grill the flatbreads for 1–2 minutes per side until lightly charred with distinct grill marks and slightly crisp edges; transfer to a baking sheet.
5. 5Place the squash planks on the grill and cook 2–3 minutes per side until tender with deep golden grill marks. Grill the tomato slices for about 1 minute per side just until softened and lightly charred.
6. 6Arrange the grilled squash and tomatoes evenly over the warm flatbreads. Scatter torn mozzarella on top so it begins to soften from the residual heat.
7. 7Return the loaded flatbreads to the grill for 1–2 minutes with the lid closed (or under a broiler for 1 minute) until the cheese is just melted and stretchy.
8. 8Remove from heat, tear fresh basil over each flatbread, and finish with a light drizzle of balsamic glaze. Slice into quarters and serve immediately while the bread is still crisp and the tomatoes juicy.