Veggies of the Rainbow Flatbreads
with Two Kinds of Cheese
Cooking time
20 minutes
Servings
4
Calories
510 /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:
- 1 Head of broccoli
- 3 Garlic cloves
- 1 Sweet pepper
- 1 Yellow zucchini
- 200ml Tomato sauce
- 25g Grana Padano (contains rennet)
- 90g Grated mozzarella
- 4 Naan
- 15g Garlic & Sweet Pepper spices (salt, garlic, sugar, red pepper bell, vinegar powder, yeast extract, green pepper bell, canola oil, paprika, cellulose, turmeric, Cayenne pepper, citric acid)
Contains: Eggs • Milk • Sulphites • Wheat
You will need:
Oil
Parchment paper
Salt & pepper (S&P)
2 Sheet pans
Total Fat
16 g
Saturated Fat
5 g
Sodium
1490 mg
Total Carb
72 g
Sugars
10 g
Protein
22 g
Fibre
7 g
Preparation
Mise en place
- Preheat the oven to 450°F.
- Cut the broccoli head into bite-size florets.
- 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.
- 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 flatbreads, 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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