Whipped Feta and Summer Vegetable Flatbread
Ingredients
- 2 pints multicolored grape tomatoes
- 2 zucchini, sliced
- 1 small red onion, sliced
- ¼ cup olive oil vinaigrette
- 2 (8.8-oz) pkg whole-grain naan
- 1 (8-oz) block feta cheese, at room temperature (see Note)
- ½ cup whole milk plain Greek yogurt
- 2 tsp honey
- 2 tsp lemon zest
- ½ tsp pepper
- ¼ cup chopped fresh dill
Instructions
- Preheat oven to 450°F. Toss together tomatoes, zucchini, onion, and vinaigrette on a large foil-lined rimmed baking; spread in a single layer. Arrange naan on a separate baking sheet.
- Bake vegetables 25 minutes or until browned and tender. Bake naan 5 minutes or until toasted.
- Meanwhile, pulse cheese in a food processor until finely crumbled. Add yogurt, honey, lemon zest, and pepper; process until smooth, scraping sides as needed.
- Spread whipped feta over toasted naan; top with roasted vegetables, and sprinkle with dill. Cut into wedges to serve.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
469
|
469
|
| Fat (g) | 22 | 22 |
| Sat. Fat (g) | 9 | 9 |
| Protein (g) | 16 | 16 |
| Carb (g) | 51 | 51 |
| Fiber (g) | 7 | 7 |
| Sodium (mg) | 945 | 945 |
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