Recipes for Summer Sustenance: Roasted Summer Squash and Tomato Flatbread
- 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!
- 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
- 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)