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🍕 Quick Grill Pizza with Grilled Vegetables

365 kcal · 30 min · 4 servings

Ingredients

• Zucchini 1 pc
• Pepper, yellow 1 pc
• Pepper, red 1 pc
• Spring onions 0.5 bunch
• Mushrooms, brown 250 g
• Garlic cloves 1 pc
• Olive oil 7 tbsp
• Balsamic vinegar, dark 2 tbsp
• Beet syrup 2 tsp
• Herbs of Provence, dried 1 tbsp
• Salt pinch
• Pepper, black ground pinch
• Lemons 1 pc
• Arugula 100 g
• Pita bread 4 pc

Instructions

1. 1. Wash the vegetables (except the mushrooms) thoroughly.
2. 2. Cut the zucchini into thin, diagonal slices.
3. 3. Halve the bell peppers, remove the inside, and cut them into thick strips.
4. 4. Cut off the root ends of the spring onions and divide them into large pieces.
5. 5. Wipe the mushrooms with a kitchen towel if necessary and halve them.
6. 6. Peel the garlic and chop it finely.
7. 7. In a bowl, mix 2 tablespoons of olive oil, balsamic vinegar, half of the garlic, 1 teaspoon of beet syrup, herbs de Provence, salt, and pepper.
8. 8. Toss the vegetables well with the marinade.
9. 9. Halve the lemon and squeeze out the juice.
10. 10. Put the arugula, the remaining garlic, 5 tablespoons of olive oil, and 1 tablespoon of lemon juice into a tall container.
11. 11. Blend the mixture until smooth.
12. 12. Season the pesto with 1 teaspoon of beet syrup, salt, and pepper.
13. 13. Preheat the grill.
14. 14. Grill the vegetables for about 5 to 7 minutes.
15. 15. Lightly moisten the pita breads.
16. 16. Toast the breads on the grill for about 2 minutes.
17. 17. Spread the arugula pesto on the pita breads.
18. 18. Place the grilled vegetables on the pita breads.
19. 19. Serve the pizzas and enjoy your meal!

Nutrition per serving

• kcal: 365
• Protein: 10 g · Fett/Fat: 18 g · Carbs: 41 g