Summer Vegetable Flatbread
Summer Vegetable Flatbread is a quick vegetarian meal made with roasted zucchini, sweet corn, cherry tomatoes, ricotta, and goat cheese.Bake until crispy and finish with fresh basil and balsamic glaze.Perfect for lunch, dinner, or entertaining.
Ingredients
- 1 ear corn
- 2 cups cherry tomatoes halved
- 1 small zucchini chopped
- 1 tablespoon olive oil
- 2 flatbreads or naan about 5 × 10 inches each
- 6 ounces ricotta cheese
- 2 ounces goat cheese
- ¼ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- Fresh basil leaves
- Balsamic glaze optional
Instructions
- Trim the silk end from the corn, leaving the husk intact.
- Place the corn in the oven and preheat to 400°F (200°C).
- Line a baking sheet with parchment paper.
- Spread the cherry tomatoes and zucchini onto the baking sheet.
- Drizzle with olive oil and season with garlic powder and salt. Toss until evenly coated.
- Once the oven reaches temperature, place the baking sheet alongside the corn.
- Roast for 12–15 minutes until the zucchini is tender and the tomatoes begin releasing their juices.
- Remove the vegetables and allow the corn to cool slightly.
- Peel back the husk and slice the kernels from the cob.
- Spread ricotta evenly over both flatbreads.
- Top with roasted corn, zucchini, and tomatoes.
- Sprinkle evenly with goat cheese.
- Bake the Summer Vegetable Flatbread directly on the oven rack for 8–10 minutes until crispy.
- Season with black pepper and additional salt if desired.
- Garnish with fresh basil and drizzle with balsamic glaze before serving.
Notes
- Burrata can replace ricotta for a richer texture.
- Feta makes an excellent substitute for goat cheese.
- Finish with crushed red pepper flakes for gentle heat.
- Pair with a crisp green salad or soup for a complete meal.