Flatbreads with summer vegetables

Ingredients:

• 2 naan or pita breads without pockets (about 20 cm in diameter)
• 1 bunch asparagus (tough ends removed), cut into 4cm pieces.
• 2 tbsp. l. olive oil
• 1 large clove of garlic, minced
• 1 pinch red pepper flakes
• 1 medium zucchini, peeled into long, thin strips with a vegetable peeler
• 0.5 tbsp. grated parmesan

Preparation:

1. Preheat oven to 245°C. Place the tortillas on a baking sheet lined with parchment paper.
2. Bring a medium saucepan of water to a boil. Add the asparagus and cook until slightly tender, about 1 minute. Drain and rinse the asparagus under cold water to stop the cooking.
3. In a small skillet or saucepan, heat the olive oil over medium heat. Add the garlic and red pepper flakes and cook, stirring, until golden, 2-3 minutes. Brush the flatbreads with about half the allspice oil. Arrange the zucchini and asparagus ribbons on top and drizzle lightly with the remaining oil. Sprinkle with salt and Parmesan.
4. Bake until the bread is crispy and the zucchini is lightly browned, about 12 minutes. Slice the flatbreads and serve warm or at room temperature.