Roasted Vegetable Flatbread Recipes
ROASTED VEGETABLE FLATBREAD
Pull our Roasted Vegetable Flatbread out of the oven tonight and serve up something spectacular. With cauliflower and squash, this flatbread is delicious.
Provided by My Food and Family
Categories Home
Time 50m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Heat oven to 400ºF.
- Toss vegetables with thyme and oil; spread onto rimmed baking sheet sprayed with cooking spray.
- Bake 30 min. or until vegetables are tender and lightly browned, stirring occasionally.
- Spoon vegetable mixture into medium bowl. Add Parmesan and pine nuts; mix lightly.
- Spread bread with cream cheese spread; top with vegetables. Place on baking sheet.
- Bake 5 min. or until heated through.
Nutrition Facts : Calories 190, Fat 9 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 10 mg, Sodium 260 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 5 g
ROASTED VEGETABLE FLATBREAD
Categories Vegetable
Number Of Ingredients 12
Steps:
- preheat oven to 425 line 2 baking sheets with foil cut red peppers into strips remove ends and skin from onion cut onion, squash, and 1/2 eggplant in half and slice thinly place vegetables incl. mushrooms in med bowl add olive oil, italian seasoning, salt, and pepper toss to coat transfer to one baking sheet and arrange in single layer bake 15-20 min or until vegetables are tender while baking, slice mozzarella thinly spread hummus evenly over flatbread place on remaining baking sheet arrange cooked vegetable mixture on flatbreads top with cheese slices bake 8-10 min or until cheese melts cut into squares and serve
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