Veggies Of The Rainbow Flatbreads
with Two Kinds Of Cheese
Cooking time
20 minutes
Servings
4
Calories
450 /serving
Little ones 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:
- 3 Garlic cloves
- 1 Yellow zucchini
- 300g Broccoli florets
- 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:
Oil
Parchment paper
Salt & pepper (S&P)
2 Sheet pans
Total Fat
11 g
Saturated Fat
4 g
Sodium
1190 mg
Total Carb
73 g
Sugars
12 g
Protein
21 g
Fibre
10 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.
- 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!
