Grilled vegetable flatbreads
Description
Homemade baked goods for tea. Preheat the grill to high heat and lightly oil the grilling rack. Place zucchini, mushrooms, and onions on a baking sheet. Drizzle with 2 tablespoons of oil and season with salt and pepper. Grill, turning once, until vegetables are browned and tender—about 2 minutes for green onions, 6 minutes for mushrooms, and 8 minutes for zucchini. Transfer the cooked vegetables to a baking sheet. Slice mushrooms into strips and set aside. Brush flatbreads with the remaining tablespoon of oil and grill, turning frequently, until browned, about 2 minutes. Place 1 flatbread on each plate and evenly top with mushrooms and zucchini. Sprinkle with green onions and feta cheese. Drizzle with salsa. Serve with lime wedges on the side, if desired. Serve cooled or slightly warm.