Roasted Zucchini and Veggies on Olive Oil Salt Griddle Bread

Directions

1. Roasted Veggies
2. Preheat oven to 430. Arrange garlic, corn, zucchini and onion on a roasting pan. Drizzle with oil and season with salt and pepper. Cook until veggies are done and have good color - about 40 minutes. You will probably need to remove the garlic earlier so it doesn't over cook, around 25-30 minutes.
3. Skin and mince/mush the garlic, remove kernels from the ear of corn and roughly chop the zucchini and onion. Toss gently in a bowl with the lemon juice and parsley. Taste and add more salt and pepper if you need. Set aside

1. Griddle Bread and Assembly
2. Preheat griddle on medium heat with olive oil. Combine flour, baking powder and kosher salt in a food processor and pulse to blend. With the machine running, pour in the olive oil and most of the warm water. Process for 30 seconds. If it is too dry, add remaining water. Dough should be well-defined, barely sticky and easy to handle.
3. Separate dough into 7-8 pieces and flatten to about 1/3" circles. Place 2 on the griddle and cook, without moving, until they begin to brown around the edges, ~5 minutes. Flip. If you like a little more oil, brush a thin slick of olive oil on the exposed bread. Add a good layer of the veggie mixture and (if you want) add some toasted pine nuts and some thick grates of parmesan cheese. I like to use my veggie peeler for nice slices. Cook the other side until crisp and golden, ~4-5 minutes. Remove and serve.
4. Note: this does not keep particularly well. The bread goes from soft and chewy to hard and crunchy in a few hours. So serve soon after they come off the griddle for the best taste. Er, not that it stopped me from eating a second one (and enjoying it) a few hours later.....