Summer Vegetable Flatbread Recipe
A vibrant and fresh Summer Vegetable Flatbread featuring roasted corn, zucchini, and cherry tomatoes on a crispy flatbread base, topped with creamy ricotta, tangy goat cheese, fresh basil, and an optional balsamic glaze. Perfect for a light, flavorful meal or entertaining during warm weather.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Flatbread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Vegetables and Toppings
- 1 ear of corn
- 2 cups cherry tomatoes, halved
- 1 small zucchini, chopped
Cheeses
- 6 oz ricotta
- 2 oz goat cheese
Base and Seasonings
- 2 flatbreads or naan (roughly 5 x 10 inches each)
- 1 tbsp olive oil
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 tsp freshly ground black pepper
- Fresh basil leaves, for garnish
- Balsamic glaze (optional)
Instructions
- Prepare the corn: Use scissors to trim the silk end of the corn off. Leave the cob in the husk and place it in the oven to begin roasting while the oven preheats.
- Preheat oven: Set the oven to 400°F (200°C). Placing the corn in early helps get a jump start on roasting.
- Arrange vegetables: Spread the halved cherry tomatoes and chopped zucchini on a large baking tray lined with parchment paper.
- Season vegetables: Drizzle the olive oil over the tomatoes and zucchini, then sprinkle with garlic powder and salt. Stir well to ensure even coating.
- Roast vegetables and corn: Once the oven is preheated (about 6-8 minutes), place the tray of vegetables and the husked corn into the oven. Roast for 12-15 minutes, until the tomatoes release their juices and zucchini is tender.
- Remove and cool corn: Allow the corn to cool for a few minutes after roasting. Then remove the husk and slice the corn kernels off the cob with a knife.
- Prepare flatbreads: Spread the ricotta cheese evenly over the two flatbreads to form a smooth base layer.
- Add toppings: Evenly distribute the roasted corn kernels, zucchini, and tomatoes on top of the ricotta layer. Sprinkle with crumbled goat cheese.
- Bake flatbreads: Place the flatbreads directly on the oven rack with a baking tray underneath to catch any drippings. Bake for 8-10 minutes until the crust is crispy and goat cheese slightly melts.
- Finish and serve: Remove from oven and season with additional salt and pepper to taste. Garnish with fresh basil leaves and drizzle balsamic glaze if desired before serving.
Notes
- Using parchment paper helps prevent sticking when roasting vegetables.
- Leave the corn in the husk while roasting for a juicy, tender finish.
- Flatbreads or naan both work well—choose whichever you prefer.
- Balsamic glaze is optional but adds a nice tangy sweetness.
- Serve warm for best flavor, but leftovers can be reheated in the oven for crispiness.
Find it online: https://dishcooks.com/summer-vegetable-flatbread-recipe/
