Grilled Summer Vegetable Flatbreads
Ingredients
- 1 Tbsp pesto
- 4 tsp olive oil, divided
- 1 small ear corn, shucked
- ⅛ tsp freshly ground pepper
- 1 (4.4-oz) pieces whole-grain naan
- 2 oz fresh mozzarella cheese, sliced
- 1 small heirloom tomato, sliced
- 1 cup baby arugula
- ¼ cup freshly shaved Parmesan cheese
- 2 tsp balsamic vinegar
Instructions
- Preheat grill or grill pan to medium-high heat. Combine pesto and 2 tsp oil in a small bowl. Brush corn with 2 tsp oil; sprinkle with salt and pepper.
- Grill corn, covered, 12 minutes or until tender, turning occasionally. Cool slightly. Cut kernels from corn, discarding cob.
- Top naan with mozzarella; grill, covered, 1 minute or until cheese melts.
- Top with tomatoes, corn, arugula, and Parmesan. Drizzle with pesto oil and vinegar. Cut into wedges.
Nutritional Information
| Main | Total | |
| Servings | 2 | |
| Calories |
464
|
464
|
| Fat (g) | 27 | 27 |
| Sat. Fat (g) | 9 | 9 |
| Protein (g) | 17 | 17 |
| Carb (g) | 40 | 40 |
| Fiber (g) | 6 | 6 |
| Sodium (mg) | 806 | 806 |
Mediterranean Meal Plan
This recipe selected from the eMeals Mediterranean Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
