Summer is filled with wonderful vegetables just begging to be grilled. Today, Chef Devon Quinn of Chicago's acclaimed Paramount Events Catering is firing up some of his favorite seasonal vegetables, served on grilled flatbread with herb pistou and torn burrata (an absolutely amazing cream filled mozzarella cheese).
GRILLED FLATBREAD WITH SUMMER VEGETABLES, HERB PISTOU, AND BURRATA
Basic Flatbread Dough
1/2oz active dry yeast
2 tbsp. sugar
1/4 cup olive oil
2 tsp. Kosher salt
4 cups all purpose flour
1 1/2 cups warm water
Pour yeast into water and let stand five minutes. Add sugar, oil, salt, and chopped herbs to yeast and water, and whisk to dissolve. Add flour and stir until incorporated. Cover with plastic wrap and allow to proof for 1 hour.
Take the dough out of the bowl and kneed on a floured surface for 30 seconds. Allow to rest, and divide the dough into 2oz balls. Roll out to 1/8” thickness, brush with olive oil on both sides to coat and grill on a clean medium-high grill until cooked through.
4 green onions
2 ears fresh corn
1 pint cherry tomatoes
2 red bell peppers
Prepare grill for medium-high cooking. Lightly coat the veggies in vegetable oil in a mixing bowl, and season with kosher salt and pepper.
For the corn, grill until tender and slightly charred, turning to cook evenly. Once cooked, remove from the cob.
For the tomatoes and onions, place on grill and cook until slightly charred.
For the bell peppers, cook until the majority of the skin is charred, remove with a kitchen towel, and remove seeds. Dice the flesh of the peppers.
Mix all of the vegetables in a mixing bowl and adjust the seasoning.
2oz parsley, picked
2oz mint, picked
2oz basil, picked
1 lemon, zest and juice
4oz olive oil
Fresh ground black pepper
Add all ingredients to a food processor and pulse until uniform. Season with salt and pepper to taste.
To Assemble Flatbread
Smear the top of the flatbread with the herb pistou, top with vegetable mixture, and then with torn burrata cheese.