Preheat your broiler.
In an extra-large skillet, heat 2 tablespoons (30 ml / 1 fl oz) of the olive oil over medium-high heat.
Add the summer squash, carrot, sweet peppers, broccoli, red onion, and garlic.
Cook and stir for 3 minutes until the vegetables begin to soften.
Stir in the chopped tomatoes, halved olives, and the olive liquid from the jar.
Continue to cook for about 2 minutes more, stirring occasionally, until all the vegetables are crisp-tender.
Remove from heat.
Lightly brush both sides of each flatbread with some of the remaining olive oil.
Place them on a large, ungreased baking sheet. Broil about 4 inches from the heat for 2 to 4 minutes, turning once, until both sides are lightly browned and toasted.
Remove the toasted flatbreads from the broiler.
Using a slotted spoon, carefully divide the cooked vegetable mixture evenly among the four flatbreads.
Sprinkle the crumbled goat cheese over the top.
Return the flatbreads to the broiler for about 2 more minutes, or until the goat cheese is softened and slightly melted.
Drizzle with any remaining olive oil and finish with a sprinkle of sea salt and freshly ground black pepper before serving.
Don't walk away from the broiler! Flatbreads and toppings can go from perfectly golden to burnt in a matter of seconds.
Keep a close eye on them throughout the broiling process.
