Vegetable Flatbreads with Goat Cheese

Another super-yummy meal. This will also be another good one to make throughout the summer because it is not a heavy dish. I made my flatbreads on whole wheat pitas instead of focaccia bread.

I think next time I make this I may try some modifications. For instance - I may add portobellos or change the cheese. Maybe feta or smoked Gouda. I may also add basil or oregano. I don't know. We will see how the mood strikes me next time.

Vegetable Flatbreads with Goat Cheese

1/3 cup olive oil

1 medium yellow summer squash, quartered lengthwise and sliced (about 1 1/4 cups)

1/2 cup chopped carrot (1 medium)

1/2 cup chopped green sweet pepper (1 small)

1/2 cup chopped red sweet pepper (1 small)

1/2 cup chopped broccoli florets

1/2 of a small red onion, sliced

4 cloves garlic, minced

2/3 cup chopped roma tomatoes (2 medium)

12 pimento-stuffed green olives, halved

1 tablespoon olive liquid from jar

4 6- to 7 1/2-inch individual Italian flatbreads (focaccia)

2 cups crumbled goat cheese (chevre) (8 ounces)
Sea Salt
Freshly ground black pepper

1. Preheat broiler. In an extra large skillet heat 2 tablespoons of the oil over medium-high heat. Add squash, carrot, sweet peppers, broccoli, red onion, and garlic. Cook and stir for 3 minutes. Add tomatoes, olives, and olive liquid. Cook about 2 minutes more or until vegetables are tender, stirring occasionally.

2. Lightly brush both sides of flat breads with some of the remaining oil. Place on an ungreased extra-large baking sheet. If necessary, divide flatbreads between 2 ungreased baking sheets and broil in batches. Broil about 4 inches from the heat for 2 to 4 minutes or until lightlybrowned, turning once halfway through broiling. Remove from broiler.

3. Using a slotted spoon, divide vegetable mixture among flatbreads; sprinkle with cheese. Broil about 2 minutes more or until cheese is softened. Drizzle with any remaining oil and sprinkle with salt and black pepper.

Eat well, Live well, Enjoy life!