Roasted Vegetable Flatbreads
Ingredients
- 2 zucchini, sliced
- 2 yellow squash, sliced
- 2 red bell peppers, sliced
- 3 Tbsp olive oil
- 2 cups crumbled feta cheese
- ¼ cup drained chopped roasted red peppers in oil
- 6 naan
- 6 Tbsp balsamic vinegar
Instructions
- Preheat oven to 450°F. Toss together zucchini, squash, bell peppers, and oil on a large 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.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
458
|
458
|
| Fat (g) | 18 | 18 |
| Sat. Fat (g) | 7 | 7 |
| Protein (g) | 15 | 15 |
| Carb (g) | 55 | 55 |
| Fiber (g) | 4 | 4 |
| Sodium (mg) | 611 | 611 |
| T. Sugs (g) | 10 | 10 |
| A. Sugs (g) | 2 | 2 |
Low Calorie Meal Plan
This recipe selected from the eMeals Low Calorie Meal Plan.
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