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- 1/3 cup olive oil
- 1 mediumyellow summer squash, quartered lengthwise and sliced
- 1/2 red onion, sliced
- 1 smallgreen sweet pepper, chopped
- 1 smallred sweet pepper, chopped
- 1 mediumcarrot, chopped
- 1/2 cup fresh broccoli florets
- 4 clovesgarlic, minced
- 2 roma tomatoes, chopped
- 12 pimiento-stuffed green olives, halved, plus 1 Tbsp. liquid from jar
- 4 6 - 7 1/2flatbreads
- 8 ounces goat cheese (chevre), crumbled
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.
- Servings Per Recipe 4,
- cal. (kcal) 611,
- Fat, total (g) 40,
- chol. (mg) 45,
- sat. fat (g) 15,
- carb. (g) 45,
- Monosaturated fat (g) 20,
- Polyunsaturated fat (g) 3,
- fiber (g) 5,
- sugar (g) 6,
- pro. (g) 20,
- vit. A (IU) 4470,
- vit. 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 (mg) 263,
- iron (mg) 3,
- Percent Daily Values are based on a 2,000 calorie diet
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