Creamy Avocado Roasted Veggie Flatbread
Ingredients
Roasted Vegetables
-
6
cups
chopped vegetables
-
2
tablespoons
olive oil
-
½
teaspoon
coarse kosher salt
-
¼
teaspoon
coarsely ground black pepper
-
¼
cup
prepared basil pesto (optional)
Creamy Avocado Layer
-
¼
cup
milk
-
1 to 2
tablespoons
fresh lime juice
-
3
medium
ripe avocados
-
4
ounces
cream cheese, softened
-
a pinch
salt and pepper
Flatbread
-
6 to 8
pieces
naan bread or flatbread
-
to taste
freshly chopped chives, green onions, cilantro or parsley for garnish
Instructions
- Preheat the oven to 425°F.
- Add chopped vegetables to a sheet pan, drizzle with olive oil, and sprinkle with salt and pepper. Toss to coat.
- Roast the vegetables for 10-15 minutes, stir, and roast for an additional 5-10 minutes until crisp-tender.
- If using, stir pesto into the roasted vegetables until evenly coated.
- For the avocado cream, blend milk and lime juice in a blender, followed by avocados, cream cheese, salt, and pepper. Blend until smooth.
- Warm the flatbread until soft and pliable.
- Spread a layer of avocado cream on the flatbread, top with roasted vegetables, and garnish as desired.
- Serve immediately, warm or at room temperature.
Nutrition Facts (estimated)
Servings
6
Calories
341
Total fat
16g
Total carbohydrates
42g
Total protein
8g
Sodium
656mg
Cholesterol
9mg
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