Summer Squash Flatbread
Summer Squash Flatbread
2
20 minutes
20 minutes
Ingredients
2 pieces of Naan
1/2 cup of Ricotta
1 Whole Lemon (Zest & Juice)
1 tbsp of Honey
1 Zucchini
1 Squash
1/2 Yellow Onion
2 tbsp of Mint (Chopped)
1 generous handful of Potomac Sprout Company Alfalfa Sprouts
2 tablespoons of DRESS IT UP DRESSING Champagne Vinaigrette
Directions
Preheat oven to 450 degrees. Prepare the vegetables by slicing zucchini and squash in half lengthwise and then into 1/2 inch slices. Thinly slice the onion. Toss vegetables with a drizzle of olive oil and a tablespoon of our Champagne Vinaigrette. Transfer to a baking tray.
Roast vegetables for about 20 minutes (stirring halfway), or until slightly soft. While the vegetables are roasting, prepare the ricotta sauce. Add 1/2 cup ricotta to a small bowl, and then add zest from 1 lemon, a squeeze of lemon juice, and a tablespoon of honey. Whip together and then spread generously as a sauce onto naan.
Top naan with roasted veggies and cook until naan is lightly browned on the edges. Remove from oven and let flatbread cool for a few minutes. Top with chopped mint, sprouts and a drizzle of our Champagne Vinaigrette. Cut into slices and enjoy!