Veggies of the Rainbow Flatbreads
with Two Kinds of Cheese
Cooking time
20 minutes
Servings
4
Calories
490 /serving
Kids will have loads of fun loading these flatbreads with loads of veggies. Yellow zucchini, broccoli and bright sweet pepper are roasted to tenderness so that they’re ready to decorate each round. Plus mozza and Grana Padano for the pot of gold!
We will send you:
- 300g Broccoli florets
- 3 Garlic cloves
- 1 Yellow zucchini
- 1 Sweet pepper
- 200ml Tomato sauce
- 60g Grated mozzarella
- 25g Grana Padano (contains rennet)
- 4 Naan
- 15g Garlic & Sweet Pepper spices (salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, cayenne pepper)
Contains: Eggs, Milk, Sulphites, Wheat
You will need:
2 or 3 Sheet pans
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
14 g
Saturated Fat
5 g
Sodium
1560 mg
Total Carb
74 g
Sugars
12 g
Protein
20 g
Fibre
7 g
Preparation
Mise en place
- Preheat the oven to 450°F.
- Roughly chop the broccoli.
- Quarter the zucchini lengthwise; thinly slice crosswise.
- Halve, core and medium-dice the sweet pepper.
- Mince the garlic.
Roast the vegetables
- On a lined sheet pan, separately toss the broccoli, zucchini and sweet pepper with a drizzle of oil, the spices and S&P.
- Roast, 6 min., until partially cooked.
- Remove from the oven, stir and add the garlic. Roast, 6 to 8 min., until tender.
Assemble the flatbreads
- Meanwhile, arrange the naan on a second lined sheet pan (use 2 sheet pans if necessary).
- Spread with the tomato sauce.
- Sprinkle with the mozzarella.
- Top, side by side, with the vegetables.
- Sprinkle with the Grana Padano and a drizzle of oil.
Bake the flatbreads
- Bake the flatbdreads, 6 to 8 min., until crisp and golden brown.
- Transfer to a cutting board and cut into wedges.
Plate your dish
- Divide the flatbreads between your plates. Bon appétit!
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