VEGETABLE FLATBREADS WITH GOAT CHEESE
V3
cup olive oil
1
mediumyellowsummer
squash, quartered
lengthwise and sliced
Vi
small red onion, sliced
1
small green sweet pepper,
chopped
1
small red sweet pepper,
chopped
1
medium carrot, chopped
Vi
cup fresh broccoli florets
4
clovesgarlic, minced
2
roma tomatoes, chopped
12
pimiento-stuffed green
olives, halved, plus
iTbsp. liquid from jar
4
6 -to 7V2-inch flatbreads
8
oz. goat cheese (chèvre),
crumbled
1
.
Preheat broiler. In 12-inch skillet heat
2
tablespoons of the olive oil over medium-high
heat. Add squash, onion, sweet peppers, carrot,
broccoli, and garlic. Cook and stir 3 minutes. Add
tomatoes, olives, and olive liquid. Cook,
uncovered, 2 minutes more or until tender.
2
.
Place flatbreads on large baking sheets.
Lightly brush both sides with some of the
remaining olive oil. Broil half at a time, 4 inches
from the heat, 1 to 2 minutes on each side or
until lightly browned and toasted.
3
.
Using slotted spoon, remove vegetable
mixture from skillet and spoon on toasted
flatbreads. Top with cheese. Sprinkle with
black
pepper.
Broil 4 inches from heat 2 minutes or
until cheese softens. Drizzle with remaining
olive oil. Sprinkle with
sea salt
and
freshly
ground black pepper,
makes
4
servings
.
