Absolutely Vegan, Mostly: Pretty Easy BBQ Flatbread

I say pretty easy because you have to find or make your own vegan flatbread. I happen to have a bunch of delicious options here in San Diego including Sadie Rose Baking Co. which lists on their website many of their vegan options. My go to vegan cookbooks also have great recipes for flat and pizza breads (see below).

Serves 3

1 prepared flatbread

2 tablespoons olive oil

4-5 cloves garlic mashed

1 small tomato thinly sliced

2 long sprigs (or four short sprigs) rosemary

1/8 cup balsamic reduction

Salt and pepper to taste

If your flat bread comes par baked or you make it from scratch, you'll have to give it a few minutes in the oven first following the directions on the packaging or per the recipe. The BBQ only heats it.

Combine the olive oil and mashed garlic to form a paste. Spread it on the flat bread (I use the back of a spoon). Arrange the tomato slices and rosemary on top of the flat bread and drizzle with the balsamic reduction. Sprinkle with salt and pepper. A side note on the salt - I like Eden Food Sea Salt the best and use it in pretty much everything.

Grill for about ten minutes until the toppings start to glisten and you have some nice grill marks on the bottom of the bread. Slice using a pizza slicer if you've got one and serve. Goes great with the kabobs that also take about ten minutes on the grill....coincidence? I think not.

Did I mention I grew that tomato? Not an easy feat considering our bad drought conditions down here. I lost all my corn seedlings in an unseasonable heat wave a few weeks back, such a bummer, but the tomatoes are just barely hanging in there (literally). The strawberries which are usually prolific in June haven't given so much as a handful. But the grape vine is going off! Looks like the best crop I've had yet. Take a look...