Ratatouille Flatbread Recipe
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Ingredients: |
Ingredients: 1 cup ricotta cheese 1 medium zucchini, thinly sliced lengthwise 1 medium yellow squash, thinly sliced lengthwise 1 red bell pepper, seeded and quartered 1/2 small red onion, thinly sliced 2 tablespoons extra-virgin olive oil, plus more for drizzling Kosher salt and freshly ground black pepper Two 8-ounce pieces naan flatbread 1 teaspoon fresh oregano 1 teaspoon fresh thyme 1/2 teaspoon garlic powder 1/4 cup sun-dried tomatoes 1/4 cup fresh basil, cut into chiffonade (thin strips) Red pepper flakes, for sprinkling
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Directions: |
Directions:Put the ricotta in a strainer set over a bowl and strain in the fridge overnight. Preheat the oven to 425 degrees F. Preheat a grill or grill pan to medium-high heat. Season the zucchini, squash, bell pepper and onion with 1 tablespoon of the olive oil and some salt and pepper. Grill until grill marks appear and the vegetables are slightly tender but still a little al dente, 1 1/2 to 2 minutes per side. Transfer to a cutting board and cut into bite-size pieces. Brush the naan with the remaining 1 tablespoon olive oil, then sprinkle with the oregano, thyme and garlic powder. Top each piece of naan with half of the grilled vegetables and sun-dried tomatoes. Dollop with the ricotta and season with salt and pepper. Bake until the bread starts to get crispy, 12 to 15 minutes. Finish with a drizzle of olive oil and a sprinkle of basil and red pepper flakes before serving. |
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Number Of
Servings:2-3 |
Preparation
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Preparation
Time:15 |
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