VEGGIE-LOADED FLATBREAD
Top a shop-bought flatbread with chickpeas, tomatoes, feta, olives and tahini for a pizza-inspired lunch or dinner. Make it vegan by swapping the feta for extra veggies
Provided by Esther Clark
Categories Dinner, Lunch, Supper
Time 25m
Number Of Ingredients 11
Steps:
- Heat the grill to its highest setting. Spread the onion wedges out on a baking tray and drizzle with 1 tbsp of the oil. Grill for 3-5 mins turning halfway through, then add the tomatoes to the tray, season and grill for a further 5 mins or until juicy and popping.
- Put the chickpeas in a pan with the garlic and remaining 1 tbsp oil, then heat for 5 mins before crushing the chickpeas using a potato masher. Stir through the tahini, the lemon zest and juice along with 2 tbsp water. Season.
- Warm your flatbread under the grill for a couple of minutes. Top with the crushed chickpeas, then the tomato and onion mixture. Finish with the olives, feta and basil, and a drizzle of olive oil.
Nutrition Facts : Calories 623 calories, Fat 28 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 64 grams carbohydrates, Sugar 8 grams sugar, Fiber 15 grams fiber, Protein 22 grams protein, Sodium 2 milligram of sodium
ROASTED VEGETABLE FLATBREAD
Pull our Roasted Vegetable Flatbread out of the oven tonight and serve up something spectacular. With cauliflower and squash, this flatbread is delicious.
Provided by My Food and Family
Categories Home
Time 50m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Heat oven to 400ºF.
- Toss vegetables with thyme and oil; spread onto rimmed baking sheet sprayed with cooking spray.
- Bake 30 min. or until vegetables are tender and lightly browned, stirring occasionally.
- Spoon vegetable mixture into medium bowl. Add Parmesan and pine nuts; mix lightly.
- Spread bread with cream cheese spread; top with vegetables. Place on baking sheet.
- Bake 5 min. or until heated through.
Nutrition Facts : Calories 190, Fat 9 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 10 mg, Sodium 260 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 5 g
GRILLED GARDEN VEGGIE FLATBREADS
Grilled flatbread is a tasty way to put fresh garden vegetables to use. It's so versatile: Simply change up the vegetables and cheese to suit your family's taste. It also works well indoors, cooked on a grill pan with a lid. -Carly Curtin, Ellicott City, Maryland.
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Grill flatbreads, covered, over indirect medium heat 2-3 minutes or until bottoms are lightly browned., Remove from grill. Brush grilled sides with oil; top with tomato and onion to within 1/2 in. of edges. In a small bowl, toss cheeses with basil and garlic powder; sprinkle over vegetables. Drizzle with vinegar; sprinkle with salt. Return to grill; cook, covered, 2-3 minutes longer or until cheese is melted. Cut into wedges.
Nutrition Facts : Calories 132 calories, Fat 5g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 390mg sodium, Carbohydrate 16g carbohydrate (2g sugars, Fiber 2g fiber), Protein 5g protein. Diabetic Exchanges
ROASTED VEGETABLE FLATBREAD
Categories Vegetable
Number Of Ingredients 12
Steps:
- preheat oven to 425 line 2 baking sheets with foil cut red peppers into strips remove ends and skin from onion cut onion, squash, and 1/2 eggplant in half and slice thinly place vegetables incl. mushrooms in med bowl add olive oil, italian seasoning, salt, and pepper toss to coat transfer to one baking sheet and arrange in single layer bake 15-20 min or until vegetables are tender while baking, slice mozzarella thinly spread hummus evenly over flatbread place on remaining baking sheet arrange cooked vegetable mixture on flatbreads top with cheese slices bake 8-10 min or until cheese melts cut into squares and serve
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