Meal Details
1. Pesto veggie flatbread
513cal, 19p, 55c, 21f (per meal)
1/2 tbsp (8mL)
1/2 oz (14g)
1 tbsp (16g)
1/2 tbsp (8mL)
1/2 large (63g)
1/2 tsp (3mL)
1/4 clove(s) (14g)
1/4 can(s) (110g)
1/2 tbsp (8mL)
1/2 clove (2g)
2 pepper(s) (40g)
Recipe has been scaled from original by 0.25x. Adjust cook times and pan sizes accordingly.
1
Set oven to broil. Toss shallot, peppers, balsamic vinegar, just half of the oil, and some salt and pepper on a baking sheet. Broil for 3-5 minutes until veggies are soft and charred on the edges. Set aside.
2
Combine garlic, beans, lemon juice, remaining oil, water and some salt to a medium bowl. Mash with the back of a fork until creamy.
3
Add naan to a baking sheet and broil 1-2 minutes until slightly crisp.
4
Transfer naan to a work surface and spread the mashed bean mixture on top. Top with veggies, goat cheese, and pesto. Slice and serve.
