SUMMER VEGGIE FLATBREAD

Summer is for fun and cookouts! Today I am sharing a delish summer veggie flatbread recipe!

Summer is going with full speed and while we love to go and hit the pool with the boys we also love to stay in our backyard and grill/cook out most of these days. My deck is freshened up and most nights we are out there chatting or enjoying friends. What not to love about summer, right? Today I am sharing a summer veggie flatbread recipe which is a super easy appetizer/dinner with you. I love making flatbreads as they require minimal kitchen time, and these flatbreads are incredibly delicious. I make lots of variations, and I always end up penciling all my versions of flatbreads to my favorites list:-)

The one I made the other day had some ricotta, corn, cherry tomatoes ( from my garden), caramelized onions and arugula threw on. What a great mix of veggies! I had a grilled corn from the previous day which was the perfect little addition to this excellent flatbread.

Are you ready to grab the recipe for this yummy summer veggie flatbread?

SUMMER VEGGIE FLATBREAD

What a perfect summer veggie flatbread!

Author: Aniko

Ingredients

1 small flatbread { such as Naan or homemade }
3 tbs ricotta cheese ( or enough to cover your flatbread)
1 tbsp. coconut oil
1 medium onion
½ cup cherry tomatoes
Grilled or can corn
Feta cheese
Handful fresh, washed baby arugula

Instructions

Heat olive oil in a pan and add sliced onion & tomatoes
Caramelize them together for about 5-8 minutes.
Place the flatbread on a grilling pan.
Add ricotta cheese then the tomato-onion mix to the flatbread and sprinkle with feta cheese crumbs and corn. (You can add a little bit of arugula before you bake the flatbread.)
Bake it for about 6-8 minutes on the grill or in the oven{ 425 F}
Arrange some fresh baby arugula on top and enjoy!