Sweet and Spicy Barbecue Flatbread

Name: Sweet and Spicy Barbecue Flatbread
Total time: 60 s
Yield: 3

Ingredients

Zucchini, sliced -- 1 each
Bell peppers, trimmed and sliced -- 2 each
Portabello mushrooms, large, cleaned, sliced 1/4” on bias -- 2 each
Red onion, sliced -- 1 each
Olive oil -- 1/4 cup
Italian seasoning -- 2 Tbsp.
Garlic powder -- 2 tsp.
Minor’s Classical Reductions Reduced Vegetable Stock Gluten Free, as-is -- 1-1/2 cup
Brown sugar -- 1/2 cup
Red wine vinegar -- 1/4 cup
Minor’s Chipotle Flavor Concentrate -- 1 Tbsp.
Paprika -- 1 tsp.
Mustard powder -- 2 tsp.
Minor’s Sun Dried Tomato Pesto Flavor Concentrate -- 3 Tbsp.
Flatbread, prepared -- 1 each
Blue cheese, crumbled -- 3 oz.
Roasted red peppers, julienned -- 4 oz.
Chives, chopped -- 1 Tbsp.
Red pepper flakes -- 1 tsp.

Preparation

1

Preheat oven to 350°F.
2

Roast sliced zucchini, bell pepper, portabello mushroom, and red onion with olive oil, Italian seasoning, and garlic powder for 6 to 8 minutes.
3

To prepare barbecue sauce, bring vegetable stock to a simmer, add brown sugar, red wine vinegar, chipotle concentrate, paprika, and mustard powder. Combine well and remove from heat.
4

Spread a thin layer of sun dried tomato pesto concentrate on the flatbread; drizzle with barbecue sauce.
5

Generously top with roasted vegetables, blue cheese, and roasted red peppers.
6

Garnish with chives and red pepper flakes.

Components

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