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Mediterranean Flatbread
with arugula and watermelon salad

Active: 40 Total: 40
The real star tonight is the eggplant and red pepper pesto that will be used in two meals this week. We've included grilling instructions in case you want to cook the flatbreads that way. The smoky flavors of the grill go great with the meal.


Mediterranean Flatbread:
  • Flatbreads, pita rounds, or naan - 4
  • Eggplant and Red Pepper Pesto (ingredients listed separately) - ~1 cup
  • Cheese, provolone - 8 slices
Roasted Eggplant and Red Pepper Walnut Pesto (for 2 nights):
  • Bell peppers, red - 3
  • Eggplants, Chinese or Japanese - 1 1/2 lbs (substitute Italian eggplant)
  • Garlic - 3 cloves
  • Walnuts - 1/4 cup
  • Lemon juice - 1 Tbsp
Arugula and Watermelon Salad:
  • Watermelon (opt) - 2 cups , cubed
  • Maple syrup - 2 tsp
  • Vinegar, balsamic - 1 Tbsp
  • Oil, cooking - 3 Tbsp
  • Arugula - 4 oz


  1. Roast vegetables - (This makes enough for 2 nights.) Fire up the grill or turn on the oven’s broiler. Core stem out of peppers. Pierce eggplants all over with a fork. Brush peppers and eggplants with some cooking oil. Place over direct heat on the grill or broil on a sheet pan for 6 minutes each side. When peppers are charred and eggplants are soft, place them in a mixing bowl and cover with a plate to help steam off skins. When cool enough to handle, scrape flesh out of eggplants and peel skins off of red peppers. (Discard skins.) This video shows you how to roast peppers. (Can be done up to 5 days ahead)
  2. Make pesto - Combine flesh of eggplants, peppers, garlic, and walnuts in the bowl of a food processor. Pulse until everything is combined and smooth. Finish with lemon juice and taste to season with some salt and pepper. (Can be done up to 5 days ahead)
  3. Watermelon - Cube watermelon.

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  1. If cooking in the oven: Heat oven to 400F / 204C degrees. Place flatbreads on a sheet pan. Spread with a thin layer of pesto (reserve half for Thursday) and top with cheese. Bake in the oven until bread is golden brown and cheese is melted, 10 to 12 minutes.
  2. If cooking on the grill: Heat grill to 400F / 204C degrees. Brush grill grates with some cooking oil and then place flatbreads over direct heat. Grill until grill marks are visible, ~3 minutes. Flip flatbreads and spread with a thin layer of pesto (reserve half for Thursday) and top with cheese. Move flatbreads to indirect heat if possible. Close the lid and continue grilling until cheese is melted, ~3 minutes more.
  3. In a large mixing bowl, whisk together maple syrup and vinegar. Add oil while whisking. Top with arugula and watermelon. Toss gently to combnee.
  4. Slice flatbreads and serve with salad on the side. Enjoy!



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