Roasted Zucchini and Veggies on Olive Oil Salt Griddle Bread

August 23, 2015
1 Ratings
Photo by Niknud
  • Serves 4-6
Author Notes

Not that I don't love grilled zucchini. I do. But by this time of year, I'm flailing for something new to do. This was fun - and totally works as a standalone meal. I know, I was eating one for breakfast while finishing up the others, laughing at those who had foolishly chosen cereal. The olive oil salt bread is courtesy of Mark Bittman's How to Cook Everything Vegetarian. —Niknud

What You'll Need
  • Roasted Veggies
  • 1 ear of corn, shucked
  • 1 onion, chopped
  • 4 cloves of garlic, skin still on
  • 2 small zucchini, cut into coins
  • olive oil
  • salt and pepper
  • 2 tablespoons roughly chopped flat leaf parsley (add more if you like)
  • juice of 1/2 a lemon
  • Griddle Bread and Assembly
  • 3 cups all purpose flour
  • 1 tablespoon baking powder
  • 1.5 teaspoons kosher salt
  • 1/3 cup olive oil
  • 1 cup warm water
  • toasted pine nuts (optional)
  • parmesan cheese (optional)
  1. Roasted Veggies
  2. Preheat oven to 430. Arrange garlic, corn, zucchini and onion on a roasting pan. Drizzle with oil and season with salt and pepper. Cook until veggies are done and have good color - about 40 minutes. You will probably need to remove the garlic earlier so it doesn't over cook, around 25-30 minutes.
  3. Skin and mince/mush the garlic, remove kernels from the ear of corn and roughly chop the zucchini and onion. Toss gently in a bowl with the lemon juice and parsley. Taste and add more salt and pepper if you need. Set aside
  1. Griddle Bread and Assembly
  2. Preheat griddle on medium heat with olive oil. Combine flour, baking powder and kosher salt in a food processor and pulse to blend. With the machine running, pour in the olive oil and most of the warm water. Process for 30 seconds. If it is too dry, add remaining water. Dough should be well-defined, barely sticky and easy to handle.
  3. Separate dough into 7-8 pieces and flatten to about 1/3" circles. Place 2 on the griddle and cook, without moving, until they begin to brown around the edges, ~5 minutes. Flip. If you like a little more oil, brush a thin slick of olive oil on the exposed bread. Add a good layer of the veggie mixture and (if you want) add some toasted pine nuts and some thick grates of parmesan cheese. I like to use my veggie peeler for nice slices. Cook the other side until crisp and golden, ~4-5 minutes. Remove and serve.
  4. Note: this does not keep particularly well. The bread goes from soft and chewy to hard and crunchy in a few hours. So serve soon after they come off the griddle for the best taste. Er, not that it stopped me from eating a second one (and enjoying it) a few hours later.....

See what other Food52ers are saying.

  • Niknud
  • sl(i)m

Recipe by: Niknud

Full-time working wife and mother of two small boys whose obsessive need to cook delicious food is threatening to take over what little free time I have. I grew up in a family of serious cookers but didn't learn to cook myself until I got married and got out of the military and discovered the joys of micro-graters, ethiopian food, immersion blenders and watching my husband roll around on the floor after four servings of pulled pork tamales (with real lard!) complaining that he's so full he can't feel his legs. Trying to graduate from novice cooker to ranked amateur. The days of 'the biscuit incident of aught five' as my husband refers to it are long past but I still haven't tried my hand at paella so I'm a work in progress!

2 Reviews

Niknud August 24, 2015
Thanks sl(i)m - let me know how it turns out!
sl(i)m August 24, 2015
Looks DEE-lish! Will try it this evening since I've got all the ingredients from our CSA on hand.