Summer veggie flatbread

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Step 1

Using pre-made flatbread? Follow cooking

Step 2

directions. Making it yourself?! Refer to

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directions in next section!

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2. Heat olive oil in a large nonstick skillet over

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medium heat. Add garlic and shallot; cook

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until softened, about 2 to 3 minutes. Add corn

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and a pinch of salt and pepper; cook until

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softened and starting to brown, about 3 to 4

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minutes.

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3. Set aside ¼ cup of the corn mixture and

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transfer the rest to a blender. Add yogurt and 1

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Tbsp. water; blend until smooth.

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4. Once flatbread is done, transfer to a cooling

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rack until cool (otherwise the steam will cause

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the bread to lose its crispness).

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5. To serve, spread half of the sweet corn

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purée on each flatbread and sprinkle the

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reserved corn on top. Layer on the summer

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squash ribbons and tomatoes. Drizzle with

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balsamic and top with parmesan and parsley.

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Enjoy!