Roasted Vegetable Flatbreads
Charred Pineapple
Ingredients
- 1 small zucchini, sliced
- 1 small yellow squash, sliced
- 1 small red bell pepper, sliced
- 1 Tbsp olive oil
- 3 oz crumbled feta cheese
- 2 Tbsp chopped roasted red peppers in oil, drained
- 2 naan
- 2 Tbsp balsamic vinegar (or use balsamic glaze)
Instructions
- Preheat oven to 450°F. Toss together zucchini, squash, bell pepper, and oil on a rimmed baking sheet; spread in a single layer. Roast 15 minutes or until browned and tender.
- Meanwhile, place cheese and roasted peppers in a food processor; process until smooth and creamy, scraping sides as needed.
- Heat naan according to package directions. Spread cheese mixture on naan; top with vegetables. Drizzle with vinegar.
Side Dish Ingredients
- 1 cup pineapple chunks
- 1 Tbsp butter, melted
- 1 Tbsp brown sugar
Side Dish Instructions
- Preheat oven to 450°F. Toss together all ingredients on a rimmed baking sheet; spread in a single layer. Roast 8 to 10 minutes or until pineapple is charred.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 | |
| Calories |
472
|
118
|
590
|
| Fat (g) | 19 | 6 | 25 |
| Sat. Fat (g) | 7 | 4 | 11 |
| Protein (g) | 16 | 1 | 17 |
| Carb (g) | 56 | 18 | 74 |
| Fiber (g) | 4 | 1 | 5 |
| Sodium (mg) | 662 | 48 | 710 |
Quick & Healthy Meal Plan
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