Ingredients

• 1/3  cup olive oil
• 1  medium yellow summer squash, quartered lengthwise and sliced
• 1/2  small red onion, sliced
• 1  small green sweet pepper, chopped
• 1  small red sweet pepper, chopped
• 1  medium carrot, chopped
• 1/2  cup fresh broccoli florets
• 4  cloves garlic, minced
• 2  roma tomatoes, chopped
• 12  pimiento-stuffed green olives, halved, plus 1 Tbsp. liquid from jar
• 4  6- to 7-1/2-inch flatbreads
• 8  oz. goat cheese (chévre), crumbled

Directions

1. Preheat broiler. In 12-inch skillet heat 2 tablespoon of the oil over medium-high heat. Add squash, onion, sweet peppers, carrot, broccoli, and garlic. Cook and stir for 3 minutes. Add tomatoes, olives, and olive liquid. Cook, uncovered, for 2 minutes more or until tender.

2. Place flatbreads on large baking sheets. Lightly brush both sides with some of the remaining olive oil. Broil half at a time, 4 inches from the heat, 1 to 2 minutes on each side or until lightly browned and toasted.

3. Using slotted spoon, remove vegetable mixture from skillet and spoon on toasted flatbreads. Top with cheese. Sprinkle with 1/8 teaspoon black pepper. Broil 4 inches from heat for 2 minutes or until cheese softens. Drizzle with remaining olive oil. Sprinkle with sea salt and freshly ground pepper. Makes 4 servings.