Grilled Vegetable Flatbread with Smoked Almond Muhammara

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Regib

3 (⅓-inch-thick) sourdough bread slices (about 3 ounces)

1 ½ cups plus ⅓ cup extra-virgin olive oil, divided, plus more for brushing

3 medium-size red bell peppers

3 pounds mixed vegetables (such as squash, zucchini, red onion, and baby bell peppers)

4 teaspoons kosher salt, divided, plus more to taste

6 tablespoons fresh lemon juice, divided

1 ½ tablespoons Aleppo pepper or sweet paprika, divided

6 garlic cloves, smashed, divided

1 (30- x 14-inch) sangak flatbread (such as Ara-Z) or 4 (11 ½- x 8 ¼-inch) lavash flatbreads (such as Joseph’s)

1 ¼ cups smoked almonds (about 6 ½ ounces), divided

6 to 9 tablespoons water, divided

2 ½ tablespoons pomegranate molasses, divided

Flaky sea salt, to taste

1 cup mixed fresh herbs (such as flat-leaf parsley leaves, small mint leaves, and chopped chives)

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