This week’s Meatless Monday recipe is a homemade whole wheat flatbread topped with hummus, onions, zucchini, arugula and goat cheese. I have a really easy recipe to make your own flatbread from scratch, which is included in this recipe below. I don’t have a grill pan (what?!), so I use my George Foreman grill to make the flatbread. It always surprises me how quickly it cooks the flatbread…it literally takes a few minutes until the flatbread is fully cooked!
I love this vegetarian recipe because it is incredibly flavorful. The vegetables are pre-cooked (you can either sauté them in olive oil or roast them in the oven – your choice!), which really brings out their flavor. The hummus works nicely as a subtle base, where as the goat cheese and arugula add strong tangy flavors. With every bite, it is like a concert going on in your mouth. Flatbread recipes are great because they are really versatile, and really quick and easy to make most of the time.
What is your favorite flatbread recipe?
This weekend we went to a neighborhood BBQ, and it was a lot of fun meeting some new neighbors. We brought our baby girl for a little, and at first I was anxious she would hate all of the noise and cry, but she had a good time looking around all curious! All of the action wore her out, because she has been snoozing most of the day today. Poor thing! I think it is also because of the warm weather we have been having. I couldn’t even sleep last night because it was so warm in our apartment. Most apartments in San Francisco don’t have air conditioning because we never need it, but last night would have been nice. I am still loving that we actually have a summer though!
4 more days until Eat Drink SF!!
Disclaimer: Some of the links above may be affiliate links. If you purchase the product, I will receive some of the profits.
The post Zucchini Flatbread with Onions, Arugula & Goat Cheese appeared first on My San Francisco Kitchen.