Hospital:

Recipes for Summer Sustenance: Roasted Summer Squash and Tomato Flatbread

September 11, 2020flatbread

- Melissa Parisi, RD

Whether you've grabbed some vegetables at the outdoor market or from your own backyard, this easy-to-make flatbread is a nutritious and tasty option for a light meal or appetizer. It is jam-packed with vitamins and minerals. Squash and tomatoes provide both vitamins A and C, which help immune function, and they are good sources of potassium, which is an important component of blood pressure regulation. Squash also contains manganese, a mineral that contributes to bone health. Try a whole wheat or multigrain flatbread to increase fiber contents!

Ingredients:

  • 2 flatbreads/wraps of choice (multigrain lavash bread was used here)
  • 4 tablespoons extra virgin olive oil
  • 2 teaspoons Italian seasoning
  • 2 teaspoons minced garlic
  • 1 small zucchini squash
  • 1 small yellow squash
  • 1 cup grape tomatoes, halved
  • 2/3 cup reduced fat shredded mozzarella cheese
  • Pinch of salt and pepper

Instructions:

  • Preheat oven to 400°F
  • Mix together extra virgin olive oil, Italian seasoning, and minced garlic in bowl
  • Slice zucchini into discs and halve the tomatoes. Coat vegetables in mixture, then allow excess to drip off into bowl (can brush onto vegetables if preferred)
  • Place vegetables onto baking sheet and roast in oven for 8 minutes
  • Remove baking sheet from oven. Lightly brush some of the leftover oil mixture onto wraps, and put vegetables on top. Place back in oven for 5 minutes.
  • Remove flatbreads from oven and sprinkle 1/3 cup of shredded mozzarella on each one
  • Add pinch of salt and pepper if desired. Place back in oven for 3 minutes.
  • Remove flatbreads and slice into 4 pieces each. Serve warm.

Serves 4 (2 slices or triangles each)