Roasted Vegetable Flatbread

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  • Makes: 4 servings
  • Prep: 20 mins
  • Roast: 15 mins 475°F

Roasted Vegetable Flatbread

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Directions

  1. Preheat oven to 475 degrees F. Line a large baking sheet with parchment paper; set aside. In a large bowl combine mushrooms; asparagus, beans, zucchini, and or snap peas; sweet peppers; onions; oil; and salt. Spoon vegetable mixture onto the prepared baking sheet, spreading evenly. Roast for 10 minutes; remove from oven and set aside.
  2. Place flatbreads on two large baking sheets; sprinkle with Pecorino-Romano cheese. Top with roasted vegetables and cherry tomatoes; sprinkle with mozzarella cheese. Roast about 5 minutes more or until mozzarella cheese is melted.
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Nutrition Facts (Roasted Vegetable Flatbread)

  • Per serving:
  • 300 kcal ,
  • 12 g fat
  • (3 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 4 g monounsaturated fat ),
  • 16 mg chol. ,
  • 635 mg sodium ,
  • 41 g carb. ,
  • 10 g fiber ,
  • 11 g sugar ,
  • 17 g pro.
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