Using a food processor, add parsley, basil, chives, Parmesan cheese, garlic, lemon zest and lemon juice; pulse until mixture forms a paste.

With the food processor running, gradually add olive oil. Set pesto aside.

Preheat grill to medium-high heat (~375°F).

Using a large bowl, add zucchini, asparagus, salt, pepper and 2 Tbsp olive oil; toss until vegetables are well coated with olive oil. Brush both sides of onion slices with 1 Tbsp of olive oil. (Note: The remaining tablespoon of olive oil will be used later.)

Place vegetables and corn on grill; grill for 5-20 minutes, turning occasionally, or until vegetables start to get soft and slightly charred. (Note: The vegetables will grill at different rates, and corn will likely take the longest. As vegetables turn charred and tender, simply remove from grill and wait for other vegetables to finish.)

Slice charred corn off of cobs; set aside.

Brush both sides of flatbreads with the remaining 1 Tbsp of olive oil.

Brush grill grates with vegetable oil to prevent flatbreads from sticking.

Grill flatbreads for 1-2 minutes per side, or until lightly charred.

Spread 2-3 Tbsp of pesto evenly onto flatbreads. Top each flatbread with grilled vegetables and spoonfuls of ricotta. Cut flatbreads into wedges and serve hot.