Roasted Vegetable Flatbread Recipes

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VEGGIE-LOADED FLATBREAD



Veggie-loaded flatbread image

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

½ small red onion , sliced into thin wedges
2 tbsp olive oil , plus an extra drizzle, to serve
70g cherry tomatoes
200g canned chickpeas , drained
1 small garlic clove , crushed
½ tbsp tahini
½ lemon , zested and juiced
1 flatbread
30g mixed pitted olives
20g vegetarian feta , crumbled
small handful of basil , shredded

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



Roasted Vegetable Flatbread image

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

2 cups peeled butternut squash cubes (1/2 inch)
2 cups small cauliflower florets
6 fresh thyme sprigs
2 Tbsp. extra virgin olive oil
1/4 cup POLLY-O Shaved Parmesan Cheese
2 Tbsp. pine nuts, toasted
4 naan breads (6 to 8 inch)
1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Olive with Red Bell Pepper Cream Cheese Spread

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 Garden Veggie Flatbreads image

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

2 whole grain naan flatbreads
2 teaspoons olive oil
1 medium yellow or red tomato, thinly sliced
1/4 cup thinly sliced onion
1/2 cup shredded part-skim mozzarella cheese
2 tablespoons shredded Parmesan cheese
1 tablespoon minced fresh basil
1/2 teaspoon garlic powder
1 teaspoon balsamic vinegar
1/2 teaspoon coarse sea salt

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



ROASTED VEGETABLE FLATBREAD image

Categories     Vegetable

Number Of Ingredients 12

1/2 cup roasted red peppers
1 red onion
1 yellow squash
1 small eggplant
4oz pre-sliced baby portabella mushrooms
1/4 cup extra-virgin olive oil
1/2 tsp dried italian seasoning
1/2 tsp kosher salt
1/4 tsp pepper
1 (8oz) ball smoked mozzarella cheese
3 Tbs classic hummus
2 soft flatbreads or 2 large naan

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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