Style & Life: Summer Veggie Flatbread Recipe

 

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! 

Style & Life Blog: Summer Veggie Flatbread Recipe

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Bisous,
Rebecca