Vegetable Flatbreads with Goat Cheese

PREP: 25 minutes BROIL: 4 minutes MAKES 4 servings

1⁄3 cup olive oil

1 medium yellow summer squash, quartered lengthwise and sliced (about 11⁄4 cups)

1⁄2 cup chopped carrot (1 medium)

1⁄2 cup chopped green sweet pepper (1 small)

1⁄2 cup chopped red sweet pepper (1 small)

1⁄2 cup broccoli florets

1⁄2 of a small red onion, sliced

4 cloves garlic, minced

2⁄3 cup chopped roma tomatoes (2 medium)

12 pimiento-stuffed green olives, halved

1 tablespoon olive liquid from jar

4 6- to 71⁄2 -inch individual Italian flatbreads (focaccia)

2 cups crumbled goat cheese (chèvre) (8 ounces)

Sea salt

Freshly ground black pepper

1 Preheat broiler. In an extra-large skillet heat 2 tablespoons of the oil over medium-high heat. Add squash, carrot, sweet peppers, broccoli, red onion, and garlic. Cook and stir for 3 minutes. Add tomatoes, olives, and olive liquid. Cook about 2 minutes more or until vegetables are tender, stirring occasionally.

2 Lightly brush both sides of flatbreads with some of the remaining oil. Place on an ungreased extra-large baking sheet.* Broil about 4 inches from the heat for 2 to 4 minutes or until lightly browned, turning once halfway through broiling. Remove from broiler.

3 Using a slotted spoon, divide vegetable mixture among flatbreads; sprinkle with cheese. Broil about 2 minutes more or until cheese is softened. Drizzle with any remaining oil and sprinkle with salt and black pepper.

PER SERVING: 611 cal., 40 g total fat (15 g sat. fat), 45 mg chol., 894 mg sodium, 45 g carb., 5 g fiber, 20 g pro.


If necessary, divide flatbreads between 2 ungreased baking sheets and broil in batches.

Vegan Icon make it vegan

Substitute desired soy cheese for the goat cheese.