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Grilled Veggie Pesto Flatbread
Enjoy your fresh summer veggies in this tasty Grilled Veggie Pesto Flatbread.
Servings
4
Calories
501
kcal
Author
Deb Attinella
Ingredients
Package of naan
about 4 per package
½
cup
halved cherry tomatoes
any color
1
red pepper sliced thin
core and slice into rings
1
small yellow squash sliced thin
1
small green zucchini sliced thin
2
slices
of eggplant
about 1/2" thick diced
about 2 slices of red onion
1/4" thick sliced into silvers
3
tablespoons
olive oil
½
teaspoon
salt
½
teaspoon
pepper
½ to ¾
cup
grated mozzarella cheese
½ to ¾
cup
pesto
store bought is fine
Instructions
Preheat oven to 425
In a large bowl combine the tomatoes, peppers, squash, zucchini, eggplant and red onion then drizzle the olive oil over adding salt and pepper.
Stir gently and placed on a rimmed cookie sheet (large)
Place in oven and roast for about 20 minutes until veggies turn light brown
Remove and set aside
Meanwhile preheat gas grill
Place 4 pieces of naan on grill until grill marks form
Remove, turn over and place on a working surface
Spoon/spread pesto over each piece of naan; about 2 tablespoons on each or to taste
Divide the veggies on the 4 pieces of naan
Top with mozzarella cheese
Place back on grill until cheese melts
Slice and serve
Nutrition
Calories:
501
kcal
|
Carbohydrates:
66
g
|
Protein:
11
g
|
Fat:
20
g
|
Saturated Fat:
3
g
|
Cholesterol:
9
mg
|
Sodium:
1146
mg
|
Potassium:
407
mg
|
Fiber:
4
g
|
Sugar:
8
g
|
Vitamin A:
1220
IU
|
Vitamin C:
59.8
mg
|
Calcium:
94
mg
|
Iron:
0.7
mg