Summer Veggie Flatbread Recipe
I am always trying to come up with fresh ideas for weekend lunches. Sandwiches can get boring and I want something quick. I created this recipe one afternoon and my family was delighted. You can use a mix of whatever veggies and cheese you like. I purchased these flatbreads at Fresh Market but there are a variety of fresh or frozen options available.
Ingredients
Your Choice of Flatbread
Olive Oil
1 clove garlic, minced
Portobello Mushroom Slices
Zucchini Slices
Yellow Pepper Slices
Red Pepper Slices
Red Onion Slices
Tomato Slices
Shredded Parmesan
Pinch of Dried Basil
Pinch of Parsley
Sea Salt and Freshly Cracked Pepper to taste
Directions
Lightly brush flatbreads with olive oil. Heat 1 tablespoon olive oil in a pan. Add garlic and sauté for 2-3 minutes, until slightly brown. Add onion, peppers, zucchini, tomatoes and mushrooms. Sprinkle dried basil and parsley into the mixture and cook until veggies are ready. Remove pan from heat. Arrange veggies on flatbread. Sprinkle with cheese, salt and pepper. Place flatbreads on baking sheet. Bake flatbread according to directions. Usually between 15-20 minutes.
I like to pair this veggie flatbread with my favorite arugula salad recipe ( I prepare while flatbreads are baking) and either lavender lemonade or frosé. Voila…a lovely summer lunch!
s
Bisous,
Rebecca