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Summer Garden Veggie Flatbreads

Enjoy fresh vegetables and wholesome ingredients with these vibrant Summer Garden Veggie Flatbreads, perfect for a quick and healthy meal.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 6 pieces
Course: Appetizer, Lunch, Snack
Cuisine: American, Mediterranean
Calories: 200
Ingredients Method Notes

Ingredients
  

Flatbread Base
  • 6 pieces whole wheat naan bread *can substitute with gluten-free flatbreads
  • Olive oil to taste for brushing
Toppings
  • 12 to 16 ounces hummus (plain works best)
  • 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
  • 1/2 cup fresh basil, chopped lightly packed
  • 1/4 cup fresh parsley, chopped lightly packed

Method
 

Preparation
  1. Preheat the oven to 400ºF. Line two large baking sheets with parchment paper.
  2. Set a few pieces of naan on each sheet (in a single layer) and brush each piece lightly with olive oil.
Baking
  1. Bake for about 10 to 12 minutes, or until the crust is golden and slightly crispy. Rotate the pans once during baking.
  2. Remove from the oven and let cool for about 5 minutes (they will crisp up more as they cool).
Assembly
  1. Spread some hummus on each piece of flatbread.
  2. Top with cucumber, tomatoes, green onions, radishes, corn kernels, basil, and parsley.
  3. Sprinkle a little salt and pepper on top.
  4. Squeeze lemon juice over each flatbread to taste and serve immediately.

Notes

These flatbreads can be stored separately in an airtight container in the refrigerator for up to 3 days. For freezing, wrap each naan without toppings in plastic wrap and store in a freezer-safe bag for up to 2 months.