Tuesday, June 26, 2012

Zucchini and Pepper Flatbread







 I am digging all the summer vegetables that I'm getting in my mile high organics produce deliveries.

This flatbread would be a great appetizer to serve at a party, but you could just eat the whole thing for dinner, like I did!


 Zucchini and Pepper Flatbread

2 pitas, halved horizontally to form 4 rounds, or a similar pre-made pizza crust or flat bread.
2 cloves garlic, minced
1/2 small onion, diced
1 red bell pepper, sliced
1/2 zucchini, sliced then halved
2 handfuls fresh spinach leaves
1/8 C pine nuts
olive oil
oregano
garlic powder
black pepper to taste


Preheat oven to 400.

Lay out your pitas or flatbread on a cookie sheet. Brush each with a little olive oil, and sprinkle some garlic powder and oregano on the top.

In a skillet over medium-high heat saute the garlic and onion for 2-3 minutes. Add in the bell pepper and saute another 2-3 minutes. Next add in the zucchini and cook until slightly softened. Add the pine nuts and the spinach, and heat until spinach is wilted.
Divide this mixture on top of the flat breads.

Top each with another sprinkle of oregano, garlic powder, and black pepper.

Cook for 8-10 minutes or until the edges of the bread are golden.
Slice into small squares to serve.





I made another batch of these with mushrooms in place of the zucchini. I am trying to work my way up to eating mushrooms, but I usually just give them to my husband instead because he loves them. I didn't try the " fungus version", but he gave it his stamp of approval. 

Any recommendations for mushroom recipes where you can't really tell there are mushrooms in it? :)

Thanks for stopping by!

2 comments:

  1. I love quick and easy summer recipes - don't you just love the surprises in your CSA box!

    ReplyDelete

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