Grilled Vegetable Flatbread with Smoked Almond Muhammara

 Ingredients:

- 1 large zucchini, sliced

- 1 large red bell pepper, sliced

- 1 large yellow bell pepper, sliced

- 1 red onion, sliced

- 2 tablespoons olive oil

- Salt and pepper, to taste

- 1 store-bought flatbread or homemade flatbread

- 1/2 cup smoked almonds

- 1/4 cup olive oil

- 1/4 cup pomegranate molasses

- 2 cloves garlic, minced

- 1 teaspoon ground cumin

- 1 teaspoon smoked paprika

- Salt and pepper, to taste

Instructions:

1. Preheat the grill to medium-high heat.

2. In a large bowl, toss the zucchini, bell peppers, and red onion with 2 tablespoons of olive oil. Season with salt and pepper.

3. Grill the vegetables for 5-7 minutes on each side, or until they are tender and have grill marks. Remove from the grill and set aside.

4. Place the flatbread on the grill and cook for 2-3 minutes on each side, or until it is lightly toasted. Remove from the grill and set aside.

5. In a food processor, combine the smoked almonds, 1/4 cup olive oil, pomegranate molasses, garlic, cumin, smoked paprika, salt, and pepper. Blend until smooth, adding more olive oil if necessary to reach your desired consistency.

6. Spread the smoked almond muhammara on the grilled flatbread, then top with the grilled vegetables.

7. Drizzle with extra pomegranate molasses and sprinkle with chopped fresh herbs, if desired.

8. Slice and serve the grilled vegetable flatbread with smoked almond muhammara immediately. Enjoy!