Greek Veggie Flatbreads

These flatbreads are absolutely gorgeous with their vibrant summer colors. We used individual naans (Indian flatbread) as our base, but you can use whatever you prefer – pizza crusts, French bread, you name it.

  • 4 small naans

  • 1 zucchini, diced

  • 1 yellow bell pepper, seeded and diced

  • ½ red onion, diced

  • 2 garlic cloves, minced

  • 2 tablespoons extra-virgin olive oil

  • 1 pint cherry tomatoes, halved

  • 1/3 cup Kalamata olives, halved

  • 1 teaspoon chopped oregano

  • 1 teaspoon chopped dill

  • 1 (5.2 ounce) package Boursin cheese

  • 1/3 cup crumbled feta

  • Salt and pepper

  • ½ lemon

1. Preheat oven to 425° F. Place the naans on a sheet pan and bake them until crispy, 3-4 minutes. Remove them from the sheet pan and set aside.

2. Spread the zucchini, bell pepper, and onion on the sheet pan. Toss with olive oil, salt, and pepper. Roast in 425° F for 15 minutes or until the zucchini is slightly browned.

3. Place the vegetables in a bowl and toss with the tomatoes, olives, oregano, and dill. 

3. Place the naan back onto the sheet pan, lined with parchment paper. Spread each naan with 1 tablespoon of Boursin cheese. Top with the vegetable mixture. Garnish with feta.

4. Roast in the oven for 5 minutes. Give each a grind of black pepper, a pinch of salt, and a squirt of lemon juice before serving.

In Season Now: The oregano and dill really bring this dish to life, but if you can’t find herbs, you can always use dried. Just be sure to use less than the recipe calls for. 


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