Vegetable Flatbreads with Goat Cheese
cup olive oil
medium yellow summer squash, quartered lengthwise and sliced
small green sweet pepper, chopped
small red sweet pepper, chopped
medium carrot, chopped
cup fresh broccoli florets
cloves garlic, minced
roma tomatoes, chopped
pimiento-stuffed green olives, halved, plus 1 Tbsp. liquid from jar
ounces goat cheese (chevre), crumbled
- Preheat broiler. In 12-inch skillet heat 2 tablespoon of the oil over medium-high heat. Add squash, onion, sweet peppers, carrot, broccoli, and garlic. Cook and stir for 3 minutes. Add tomatoes, olives, and olive liquid. Cook, uncovered, for 2 minutes more or until tender.
- Place flatbreads on large baking sheets. Lightly brush both sides with some of the remaining olive oil. Broil half at a time, 4 inches from the heat, 1 to 2 minutes on each side or until lightly browned and toasted.
- Using slotted spoon, remove vegetable mixture from skillet and spoon on toasted flatbreads. Top with cheese. Sprinkle with 1/8 teaspoon black pepper. Broil 4 inches from heat for 2 minutes or until cheese softens. Drizzle with remaining olive oil. Sprinkle with sea salt and freshly ground pepper. Makes 4 servings.
Nutrition Facts(Vegetable Flatbreads with Goat Cheese)
- Per serving:
- 611 kcal cal.,
- 40 g fat
- (15 g sat. fat,
- 3 g polyunsaturated fat,
- 20 g monounsatured fat),
- 45 mg chol.,
- 894 mg sodium,
- 45 g carb.,
- 5 g fiber,
- 6 g sugar,
- 20 g pro.
- Percent Daily Values are based on a 2,000 calorie diet