Vegetable Flatbreads with Goat Cheese

Vegetable Flatbreads with Goat Cheese Enlarge Image
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3 users rated this recipe an average rating of 3.5
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
1
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 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)
    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
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