Vegetable Flatbreads with Goat Cheese
- 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