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THE MED FLATBREAD

DF
Layers of flavor, from scratch-made flatbread to zingy hummus--and of course everything is better with an egg on top

 

Serves 4

 

For the Marinade:

1/4c olive oil

2tbsp lemon juice

1tsp dried oregano

1/2tsp garlic powder

pinch red pepper flakes​

For the Flatbreads:

2 small zucchini, sliced into 1/2" rounds

1/2 pint cherry tomatoes

1/2 red onion, cut into chunks

handful arugula

1c hummas, warmed (recipe link below)

4 flatbreads, warmed (recipe link below)

4 sunny-side up eggs

Sriracha, to serve

 

In a small bowl, whisk together marinade ingredients and set aside. Skewer zucchini, grape tomatoes and red onion onto 4 wooden skewers. Brushed with half of the marinade and season with salt n pep. Preheat oven to 450 degrees. Set skewers on rack and cook for 12 to 15 minutes, flipping halfway through and brushing with remaining marinade, until nicely roasted. They are also great grilled.

Once the veggies are done, give them a rough chop. Now construct your flatbread. Smear some hummus on top of the flatbread, followed by the veggies, a handful of arugula, and finally the egg. Give a drizzle of sriracha and eat immediately.