Summer Vegetable Flatbread – a delicious recipe with bread, corn, greek yogurt, champagne vinegar, honey, Salt. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Preheat the oven to 425u00b0 F. Bring a large pot of salted water to a boil.
2
Place asparagus on a baking sheet (I like to line my sheet with foil). Drizzle olive oil on top and season with salt and pepper. Roast asparagus for 10-15 minutes. You want them to be cooked, but not too floppy. Keep a bit of bite in them. Cut into 2-inch pieces.
3
While the asparagus is roasting, prepare the corn by removing the husks and any strings. Place the corn in the boiling salted water. When the water comes back to a boil, turn off the heat and cover the pot with a lid. After 3 minutes, remove corn from pot. When corn is cool enough to handle, hold the corn upright and use a knife to remove the kernels.
4
Place naan in oven (or cook according to package directions). I kept mine in the oven for 3-5 minutes, until the bubbles started to brown and the naan was warm.
5
Stir champagne vinegar and honey into yogurt until combined. Spoon onto naan evenly. Sprinkle with salt and pepper. Place corn and asparagus on top, and add red pepper flakes. Depending on how large your naan is, you can cut it into pieces or serve as is.
113
kcal
Calories
2
g
Fat
16
g
Carbs
10
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 pieces naan bread, 10-12 stalks of asparagus, 1 ear corn on the cob, 6 ounces plain greek yogurt (one single serving cup), and more.
Yes, Summer Vegetable Flatbread falls under the General category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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