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Summer veggie flatbread

By Emilee Barnes

Summer veggie flatbread

Updated at: Thu, 17 Aug 2023 12:37:22 GMT

Nutrition balance score

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Ingredients

2 servings

1 tspolive oil

1 clovegarlic

1 ½ cupscorn kernels

2 Tbspnonfat plain Greek yogurt

peeled into thin ribbons with a peeler

2whole grain Flatbread

peeled into thin ribbons

½ cupheirloom tomatoes

1 tspbalsamic vinegar

1 Tbspparmesan

1 tspparsley

Whole grain Naan bread

Instructions

Step 1

Using pre-made flatbread? Follow cooking

Step 2

directions. Making it yourself?! Refer to

Step 3

directions in next section!

Step 4

2. Heat olive oil in a large nonstick skillet over

Step 5

medium heat. Add garlic and shallot; cook

Step 6

until softened, about 2 to 3 minutes. Add corn

Step 7

and a pinch of salt and pepper; cook until

Step 8

softened and starting to brown, about 3 to 4

Step 9

minutes.

Step 10

3. Set aside ¼ cup of the corn mixture and

Step 11

transfer the rest to a blender. Add yogurt and 1

Step 12

Tbsp. water; blend until smooth.

Step 13

4. Once flatbread is done, transfer to a cooling

Step 14

rack until cool (otherwise the steam will cause

Step 15

the bread to lose its crispness).

Step 16

5. To serve, spread half of the sweet corn

Step 17

purée on each flatbread and sprinkle the

Step 18

reserved corn on top. Layer on the summer

Step 19

squash ribbons and tomatoes. Drizzle with

Step 20

balsamic and top with parmesan and parsley.

Step 21

Enjoy!

Notes

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