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.

A white plate with a Summer Garden Veggie Flatbread with water and lemon to the side.

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.

Small bowls filled with chopped fresh garden veggies and herbs.

How To Make Hummus Flatbreads

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.

A Hummus Flatbread sliced in half with chopped veggies in bowls in the background.

Additional Flatbread Recipes You Might Enjoy!

Did you make this recipe? Rate and review it down below! I’d love to hear from you.

Summer Garden Veggie Flatbreads

Summer Garden Veggie Flatbreads

Yield: 6 flatbreads
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes

Recipe for 30-minute easy summer garden veggie flatbreads. With a crispy naan base, hummus and plenty of fresh veggies and herbs!

Ingredients

  • 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

Instructions

  1. 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).
  2. 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).
  3. Squeeze some lemon juice over the top (to taste) and serve immediately.

Notes

As with all pizzas, sandwiches, etc., feel free to use however much you would like for the toppings. I have listed what I use, but you can definitely adjust! Same goes for the hummus - I listed it as a range since it depends on how thick a layer you want to use on each flatbread.

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.

Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 385 Total Fat: 11g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 8g Cholesterol: 0mg Sodium: 640mg Carbohydrates: 60g Fiber: 7g Sugar: 6g Protein: 14g
Nutrition data shown is an estimate provided by an online calculator and is for informational purposes only. It should not be considered a substitute for a medical professional’s advice.