Vegetable Flatbreads with Goat Cheese

By Hklbrries

Contest Winner: Inga Fouquette, Gig Harbor, WA

Ingredients

• 1/3 cup olive oil
• 1 medium yellow summer squash, quartered lengthwise and sliced
• 1/2 small red onion, sliced
• 1 small green sweet pepper, chopped
• 1 small red sweet pepper, chopped
• 1 medium carrot, chopped
• 1/2 cup fresh broccoli florets
• 4 cloves garlic, mnced
• 2 Roma tomatoes, chopped
• 12 pimiento-stuffed green olives, halved, plus 1 tbsp liquid from jar
• 4 6- to 7 1/2-inch flatbreads
• 8 ounces goat cheese (Chevre), crumbled

Details

Servings 4

Preparation

Step 1

Preheat broiler. In 12-inch skillet heat 2 tbsp 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.

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.

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.