Stuffed Flatbread with Grilled Vegetables and Mozzarella

Ingredients

• 2 paprika peppers (red and yellow)
• 1 Zucchini
• 3 red onions
• 4 tbsp olive oil
• 1 tbsp thyme
• Salt
• Pepper (freshly ground)
• 2 balls mozzarella (125 g each)
• 1 tbsp capers
• 1 tbsp Lemon Juice
• 0.33 tsp grated lemon zest
• 1 tsp Sambal oelek
• 1 romaine lettuce
• 1 flatbread

Instructions

1. 1.

   Preheat the oven grill. Wash the peppers, halve them, remove seeds, strip off white skin and cut into strips. Wash the zucchini, trim and slice into rounds. Peel onions and cut into strips. Toss vegetables with 2 tbsp olive oil, thyme leaves, salt and pepper in a bowl and place in an aluminum grill pan under the preheated oven grill for 10 minutes, turning occasionally.

2. 2.

   Meanwhile, cut mozzarella into small pieces and marinate with capers, remaining olive oil, lemon juice, lemon zest, sambal oelek, salt and pepper. Wash romaine lettuce, dry by spinning and tear roughly. Remove grilled vegetables from oven and season to taste.

3. 3.

   Quarter the flatbread, split open, toast under grill for about 1 minute, remove and fill with romaine lettuce, grilled vegetables and marinated mozzarella.