Summer Glow Veggie Flatbread

As the seasons shift and warm weather beckons, the concept of seasonal cooking becomes increasingly appealing. Embracing the bounty of fresh vegetables not only enhances our meals but also nourishes our bodies with essential nutrients. One dish that perfectly embodies this philosophy is the Summer Glow Veggie Flatbread. This vibrant and healthy meal option is ideal for the sunny months, offering a delightful medley of flavors and textures that make it a hit at any gathering.

Celebrate the flavors of summer with the Summer Glow Veggie Flatbread, a colorful and nutritious dish perfect for sunny days! This vibrant flatbread is loaded with fresh, seasonal vegetables like zucchini, bell peppers, and cherry tomatoes, bringing both taste and health to your table. Topped with creamy hummus, wilted spinach, and tangy feta, it’s a delightful choice for picnics, barbecues, or light dinners. Get inspired to create your own customized version and enjoy a slice of summer on your plate!

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Ingredients

4 large flatbreads or pita breads

1 cup hummus (store-bought or homemade)

1 medium zucchini, thinly sliced

1 medium yellow squash, thinly sliced

1 red bell pepper, thinly sliced

1 cup cherry tomatoes, halved

1 cup baby spinach

¼ cup red onion, thinly sliced

1 cup feta cheese, crumbled

2 tablespoons olive oil

1 teaspoon garlic powder

1 teaspoon dried oregano

Salt and pepper, to taste

Fresh basil leaves for garnish (optional)

Balsamic reduction for drizzling (optional)

Instructions

Preheat the Oven: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.

Prepare the Veggies: In a large bowl, combine the zucchini, yellow squash, red bell pepper, cherry tomatoes, and red onion. Drizzle with olive oil, then sprinkle with garlic powder, oregano, salt, and pepper. Toss until the vegetables are well coated.

Roast the Veggies: Spread the seasoned vegetables on the prepared baking sheet in an even layer. Roast in the preheated oven for 15-20 minutes, or until the veggies are tender and lightly caramelized. Stir halfway through cooking for even roasting.

Assemble the Flatbreads: Once the vegetables are done roasting, remove them from the oven. Place the flatbreads on a clean surface. Spread a generous layer of hummus on each flatbread.

Top with Veggies: Layer the roasted vegetables over the hummus-spread flatbreads. Make sure to distribute them evenly.

Add Spinach and Feta: Top the veggies with a handful of baby spinach and sprinkle with crumbled feta cheese.

Final Bake: Return the assembled flatbreads to the oven and bake for another 5-7 minutes, just until the spinach wilts and the feta begins to soften.

Serve: Once done, remove from the oven and let cool for a minute. Garnish with fresh basil leaves and a drizzle of balsamic reduction for an extra flavor kick, if desired. Slice into pieces and serve warm.

Prep Time, Total Time, Servings: 15 minutes | 30 minutes | Serves 4