Black olive pesto and sweet pepper flatbreads

These veggie flatbreads are super easy and delicious to make.

The Deets

Here’s an incredible summer grilling recipe that you’ll want to make over and over again: black olive pesto and sweet pepper flatbreads topped with feta and artichokes. This recipe has been a family favorite for years, and it’s always a crowd-pleaser, whether you’re making a casual weeknight meal or firing up the grill for a weekend gathering. The black olive pesto, which we’ve been perfecting for ages, is a versatile spread that goes well with so many things—think crackers, pasta, or even as a dip for veggies—but it truly shines on flatbreads.

For this recipe, I’ve partnered with @pureflavor to highlight their delicious Aurora Bites Mini Sweet Peppers. These peppers bring the perfect balance of sweetness that pairs beautifully with the bold, salty flavor of the black olive pesto. The bright, fresh sweetness of the peppers really elevates the dish, adding a pop of color and crunch that makes every bite exciting. If you haven’t tried sweet peppers in this combination before, you’re in for a treat! They provide a natural sweetness that complements the saltiness of the pesto and the creaminess of the feta.

Once you grill the flatbreads to perfection, you can top them with marinated artichokes and crumbled feta, giving them a Mediterranean twist. The combination of flavors and textures is absolutely divine—crispy flatbread, rich pesto, juicy peppers, tangy artichokes, and the briny feta all work together to create a perfect bite every time. Whether you’re enjoying this as an appetizer, a side dish, or the star of the meal, it’s a great way to savor the flavors of summer while making the most of the grill. Give it a try, and you’ll see why this has been a family staple for years!

Here’s how to make it:

Black olive pesto and sweet pepper flatbreads

Print Recipe

Servings 4 Flatbreads

Ingredients

The pesto

• 1 can black olives, pitted
• 3/4 cup olive oil
• 2 garlic cloves
• 1/2 cup parmesan cheese
• 1/4 cup pine nuts
• flaky sea salt
• pepper

The flatbreads

• 6 Aurora Bites Mini Sweet Peppers
• 1 can artichokes
• 4 oz feta

Instructions

• Make the pesto. In a food processor, pulse garlic and pine nuts. Add in olives, parmesan and olive oil. Season with salt and pepper. Taste and adjust accordingly 
• Slice Aurora Bites Mini Sweet Peppers, and halve the artichokes
• Coat flatbreads in olive oil so they don't burn on the grill. Add pesto to flatbreads and top with crumbled feta, sliced peppers and artichokes. Grill on medium to high heat for about 5 min, monitoring so the bottom of the flatbreads don’t burn. Remove and enjoy!

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