Grilled Veggie Honey Flatbread- Thursday’s BUZZworthy Recipe

grilled veggies honey flatbread


Makes 4 Servings
1/4 cup Bee Maid Honey
3 Tablespoons White wine vinegar
1 Tablespoon Fresh thyme or basil, finely chopped
3/4 lb. Small zucchini or yellow summer squash, cut lengthwise in half
2 large Red, yellow, orange or green bell pepper, halved and seeded
2 Tablespoons + 1/2 cup toasted wheat germ
1-1/2 cups Reduced-fat baking mix
2/3 cup Fat-free or low-fat milk
1 cup Tomatoes, seeded and chopped
1 package (4 oz.) feta cheese, crumbled
Nonstick cooking Spray


In a small bowl, combine honey, vinegar and thyme; mix well. Place zucchini slices and bell peppers on oiled grill. Grill over medium-hot coals 20-25 minutes, turning and brushing with honey mixture every 7 to 8 minutes. Remove from grill; cool to room temperature. Coarsely chop.

Heat oven to 425°F. Lightly spray a cookie sheet or jelly roll pan with cooking spray; sprinkle with 2 Tablespoons wheat germ. In a large bowl, combine baking mix,1/2 cup wheat germ and milk; stir with fork until thoroughly combined (mixture will be moist). Turn dough out onto a floured surface. Knead, adding additional flour, as needed, until dough is no longer sticky. Pat into a 12 x 8-inch rectangle on a cookie sheet. Top with chopped grilled vegetables, tomatoes and cheese. Bake 18 to 20 minutes or until crust is golden brown. Cut into squares and serve immediately.

More About Southwest Honey Co.

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