Vegetable Flatbreads with Goat Cheese

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Vegetable Flatbreads with Goat Cheese
Makes: 4 servings
Prep: 25 mins Broil: 6 mins
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Vegetable Flatbreads with Goat Cheese
Ingredients
  • 1/3
    cup olive oil
  • 1
    medium yellow summer squash, quartered lengthwise and sliced
  • 1/2
    red onion, sliced
  • 1
    small green sweet pepper, chopped
  • 1
    small red sweet pepper, chopped
  • 1
    medium carrot, chopped
  • 1/2
    cup fresh broccoli florets
  • 4
    cloves garlic, minced
  • 2
    roma tomatoes, chopped
  • 12
    pimiento-stuffed green olives, halved, plus 1 Tbsp. liquid from jar
  • 4
    6 - 7 1/2 flatbreads
  • 8
    ounces goat cheese (chevre), crumbled
Directions

1. 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.

2. 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.

3. 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)
  • Servings Per Recipe 4,
  • Calories 611,
  • Protein (gm) 20,
  • Carbohydrate (gm) 45,
  • Fat, total (gm) 40,
  • Cholesterol (mg) 45,
  • Saturated fat (gm) 15,
  • Monosaturated fat (gm) 20,
  • Polyunsaturated fat (gm) 3,
  • Dietary Fiber, total (gm) 5,
  • Sugar, total (gm) 6,
  • Vitamin A (IU) 4470,
  • Vitamin C (mg) 61,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 1,
  • Niacin (mg) 4,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (µg) 105,
  • Cobalamin (Vit. B12) (µg) 0,
  • Sodium (mg) 894,
  • Potassium (mg) 541,
  • Calcium (DV %) 263,
  • Iron (DV %) 3,
  • Percent Daily Values are based on a 2,000 calorie diet
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