Summer Garden Veggie Flatbreads
These quick and easy 30-minute summer garden veggie flatbreads have become a staple at our house. For dinner. For lunch. You name it. And did I mention that they are nice and healthy? They are winning on all fronts. Oh yes, yes indeed.
Before we get to these flatbreads, I just wanted to quickly say a big THANK YOU for all the kind words about Emma and your wishes for a speedy recovery! This crazy beagle lady really truly appreciates it!
And now back to business. So. These awesome summer flatbreads are coming atcha’ straight from my good friend Meg. Do you remember Meg? She’s the one behind the ridiculously good grape salsa recipe <— which you should check out if you haven’t already. We all need to wave hello and say thank you to her for this quick little number right here today.
Meg made these flatbreads for me for lunch a number of weeks ago and of course I’ve been eating them constantly ever since. Because we all know once I get on the obsession train there is no stopping it.
And frankly the amount of times that we have had this dish is slightly out of hand. But it’s so simple. So good. So fresh! So healthy!
Now, the recipe is all her. I just wrote down some quantities to give you a good starting point. And added some fresh corn. Because, corn.
So, the beauty of this recipe is that it is packed full of raw, gorgeous summer veggies and a ton of fresh herbs. The hardest part is taking a few minutes to chop it all up. Which we can all admit is pretty easy peasy.
Meanwhile, some whole wheat naan is baked in the oven just until slightly crispy, before being slathered with some hummus and then topped with all those fresh veggies and herbs. It’s really that simple. Love love love.
Don’t have naan on hand? No need to worry! I’ve made this many a time (are you surprised?) just on toast or an english muffin. While I do like it best with the naan, the toast makes for a very quick lunch. Which I can definitely get down with.
No joke, these are happening again today for lunch. With the naan. It’s gonna be a good day.
- 6 pieces whole wheat naan bread
- olive oil, for brushing
- 12 to 16 ounces hummus (I like plain here)
- 1 small to medium cucumber, peeled and chopped
- 1 pint cherry tomatoes, halved
- 1 bunch green onions, thinly sliced
- 5 medium radishes, thinly sliced
- 1 ear fresh corn, kernels cut off
- ½ cup lightly packed fresh basil, chopped
- ¼ cup lightly packed fresh parsley, chopped
- salt and pepper, to taste
- lemon wedges, for serving
- Preheat the oven to 400ºF. Line two large baking sheets with parchment paper. Set a few pieces of the naan on each sheet (in a single layer) and brush each piece lightly with some olive oil. Bake for about 10 to 12 minutes, or until the crust is golden and slightly crispy, rotating the pans once during baking. Remove from the oven and let cool for about 5 minutes (they will crisp up more as they cool).
- Smear some of the hummus on each piece of flatbread. Top with some of the cucumber, tomatoes, green onion, radishes, corn kernels, basil and parsley. Sprinkle the tops of each flatbread with a little salt and pepper (I don’t use a lot, just a quick little sprinkle).
- Squeeze some lemon juice over the top (to taste) and serve immediately.
You could also certainly use different veggies based on your preferences.
I like to cut up all the veggies ahead of time and store them in containers in the fridge. Then I just bake off a few pieces of naan (or however many I need) for a super quick meal.
My awesome friend Meg