Grilled Zucchini and Feta Flatbread

Serves 2
Preparation
2 tablespoons olive oil
2 large zucchini, sliced length wise
1 bunch scallions, ends trimmed
salt/pepper to taste
1 lemon, sliced in half
2 flour tortillas used for pizza dough (I use mission carb balance flour tortillas)
½ cup crumbled feta cheese
Crushed red pepper flakes to taste
Torn Fresh Basil for topping
2 corn cobs

Prepare grill according to grill directions. I use an indoor grill so I use the highest setting and make sure the grill grates are sprayed with pam spray to prevent sticking. Toss the zucchini and scallions with the olive oil, salt, and pepper. Place directly on grill, turning frequently, until zucchini and scallions are tender and charred. Do the same thing with the corn cobs. Set aside. Do the same things with the lemon halves until charred and set those aside as well. Take each tortilla and place it on the grill and cook slightly until charred and a bit crisp. Turn over and do the same thing on the reverse side. Remove from heat. Top with the zucchini, corn, and scallions. Dollop with the feta and sprinkle red pepper flakes on top. Squeeze lemon on top and top with torn basil to serve.