Flatbreads with summer vegetables
Votes: 1
Time: 30 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 215, total fat 12 G., saturated fats 4 G., proteins 11 G., carbohydrates 17 G., fiber 3 G., cholesterol 13 mg, sodium 363 mg, sugar 3 G.
Calories 215, total fat 12 G., saturated fats 4 G., proteins 11 G., carbohydrates 17 G., fiber 3 G., cholesterol 13 mg, sodium 363 mg, sugar 3 G.
This light appetizer is prepared similarly to pizza, but much quicker. Use any flatbread (pita or naan), top with thinly sliced zucchini and asparagus, sprinkle with grated cheese, and bake for a few minutes until the edges are golden brown and the cheese is melted. Try experimenting with other summer vegetables in the same way.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 naan or pita breads without pockets (about 20 cm in diameter)
- 1 bunch asparagus (tough ends removed), cut into 4cm pieces.
- 2 tbsp. l. olive oil
- 1 large clove of garlic, minced
- 1 pinch red pepper flakes
- 1 medium zucchini, peeled into long, thin strips with a vegetable peeler
- 0.5 tbsp. grated parmesan
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Recipes with similar ingredients: naan bread, asparagus, zucchini, zucchini, Parmesan cheese
Cooking the dish according to the recipe:
- Preheat oven to 245°C. Place the tortillas on a baking sheet lined with parchment paper.
- Bring a medium saucepan of water to a boil. Add the asparagus and cook until slightly tender, about 1 minute. Drain and rinse the asparagus under cold water to stop the cooking.
- In a small skillet or saucepan, heat the olive oil over medium heat. Add the garlic and red pepper flakes and cook, stirring, until golden, 2-3 minutes. Brush the flatbreads with about half the allspice oil. Arrange the zucchini and asparagus ribbons on top and drizzle lightly with the remaining oil. Sprinkle with salt and Parmesan.
- Bake until the bread is crispy and the zucchini is lightly browned, about 12 minutes. Slice the flatbreads and serve warm or at room temperature.
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