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.
*tip
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.
