BBQ-Spiced Fall Veggie Flatbreads
with Caramelized Onions & Mozzarella
Cooking time
15 minutes
Servings
2/4
Calories
600 /serving
Veggie to the max. These seasonal flatbreads are brimming with good-for-you toppings: butternut squash, corn on the cob and red kale. They get a nifty sweet twist from BBQ sauce and bourbon seasonings, with melted cheese to hold everything in place.
We will send you:
- 200g Diced butternut squash
- 1 Ear of corn
- ½ Bunch of red kale
- 30ml Organic BBQ sauce (no added sugar)
- 25g Caramelized onions
- 60g Grated mozzarella
- 2 Naan
- 10g Hot BBQ on Bourbon Street spices (salt, bourbon flavour, paprika, chili powder, onion, garlic, black pepper, mustard, cayenne pepper, cumin, smoked hickory flavour)
Contains: Milk • Mustard • Wheat
You will need:
Large pan
Oil
Salt & pepper (S&P)
Sheet pan
Parchment paper
Total Fat
19 g
Saturated Fat
5 g
Sodium
1980 mg
Total Carb
91 g
Sugars
16 g
Protein
25 g
Fibre
8 g
Preparation
Mise en place
- Preheat the oven to broil.
- Cut the corn kernels off the cob.
- Remove the kale leaves from the stems; thinly slice the leaves.
Sauté the vegetables
- In a large pan, heat a drizzle of oil on medium-high.
- Add the squash, corn, spices and S&P.
- Sauté, 4 to 6 min., until tender.
- In the last 2 min., add the kale.
Assemble the flatbreads
- Arrange the naan on a lined sheet pan.
- Spread with the BBQ sauce.
- Top with the vegetables, onions, cheese, a drizzle of oil and S&P.
Broil the flatbreads & serve
- Broil the flatbreads, 4 to 6 min., until the cheese has melted and the flatbreads are beginning to crisp.
- Transfer to a cutting board and cut into wedges.
- Divide the flatbreads between your plates. Bon appétit!
