Goat Cheese & Vegetable Flatbread
Ingredients
- 1 cup portobello mushrooms cubed ⓘ
- 1/2 cup zucchini cubed ⓘ
- 1/2 cup red bell pepper cubed ⓘ
- 1/4 cup onion diced
- 1 garlic clove minced ⓘ
- 1 cup red wine ⓘ
- 1 whole tortilla wrap wheat, I used Food for Life Ezekiel Organic Sprouted Whole Grain Flourless 1 tablespoon goat cheese ⓘ
- 1 tablespoon cheese Parmigiana Reggiano ⓘ
- 1 teaspoon olive oil ⓘ
- salt ⓘ
- pepper ⓘ
Instructions
- In a small pan heat olive oil over medium heat.
- Add onions & red bell peppers. Cook 2-3 minutes until softened and add zucchini & mushroom.
- Add salt and pepper to season. Cook another 2 minutes.
- Add minced garlic and cook 1 minute.
- If using, add red chili flakes. Pour wine in and scrap the bottom of the pan with a wooden spoon.
- Cook 1-2 minutes
- On a baking sheet lay out the tortilla.
- Spread goat cheese on tortilla, leaving about a half inch border.
- Remove pan from stove and let cool 1 minute.
- Pour vegetables onto tortilla, covering the goat cheese. Sprinkle Parmigiana cheese on top.
- Place in broiler for 5 minutes until cheese is melted and edges are crispy.
Nutrition & Diet Analysis (per serving)
491
kcal
25% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).