When I say easy, I mean easy! This Easy Veggie Flatbread is a super simple lunch or dinner that comes together in minutes. You can vary the vegetables, using whatever you picked up at the Farmers’ Market – the fresher, the better! I do recommend keeping the fresh corn, and don’t skip the step of browning it with a little sugar so it caramelizes – yum! Vary the fresh herbs based on what you have on hand, or in a pinch, you can use dried. And you can easily skip the feta if you don’t do dairy. Make it yours!

Easy Veggie Flatbread

Ingredients:

• 3 pre-made flatbreads or thin pizza crust (I used Flatout brand)
• 3 T hummus, homemade or store-bought
• Kernels from 2 ears of fresh corn
• Pinch of sugar
• 1/2 c diced sweet onion
• 1 small zucchini, quartered then sliced
• 1/2 c cherry tomatoes, halved
• 1 1/2 T Extra Virgin Olive Oil
• Salt and pepper to taste
• Fresh basil, chopped
• 2 T feta crumbles (optional)

Instructions

Prebake the flatbread on a baking sheet according to package directions, then adjust the oven if needed to 375 degrees.

Meanwhile, heat medium sized frying pan, then heat the olive oil. Add onions and saute for 3-4 minutes or until translucent. Add corn, zucchini, tomatoes, and sugar. Lightly cook and stir until everything is heated through and the corn starts to brown, about 3-4 minutes.

Top each flatbread with a tablespoon of hummus, one third of the vegetable mixture, and feta (if using).

Bake at 375 for four minutes. Remove from oven; top with salt, pepper, and fresh basil.

Makes three flatbreads.

Looking for other lunch ideas? Try Chickpea Salad!

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