Grilled Vegetable Flatbreads Stuffed with Zucchini, Eggplant, and Tomato |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Head north of Sunset, and you will happen upon this live-music supper club tucked away in the hills of tony Bel Air. The swank venue features a stage surrounded by tables where you can spy toe-tapping regulars such as Nicolette Sheridan and Virginia Madsen taking in the soulful jazz tunes. You can make a meal of chef Sharon Funt's delicious flatbread appetizer; each serving provides more than 8 grams of fiber. Ingredients:
2 zucchini, cut into 1/3-inch slices |
2 eggplants, cut into 1/3-inch slices |
2 beefsteak or heirloom tomatoes, cut into 1/4-inch slices |
2 roasted red bell peppers, cut into 2-inch slices |
1 tbsp extra-virgin olive oil |
1/4 cup olive oil |
1 onion, chopped |
2 cups lima beans |
1/4 cup grated parmesan |
1 tbsp chopped parsley |
1 tsp lemon zest |
1/4 tsp fresh thyme |
1/4 cup vegetable or chicken broth |
4 flatbreads or pitas, uncut |
Directions:
1. Brush zucchini, eggplants, tomatoes, and peppers with extra-virgin olive oil and season with salt and pepper. Grill until each is tender. Put 2 tbsp olive oil and onion in a nonstick pan and sauté over medium-low heat, stirring until onion becomes brown and syrupy, about 15 to 20 minutes. In a food processor, puree onion, lima beans, Parmesan, parsley, lemon zest, and thyme. While machine is running, add remaining 2 tbsp olive oil and broth. Season with salt and pepper. Grill or toast both sides of each flatbread. Remove from heat and spread with bean puree. Layer on vegetables. Cut in half.
2. Nutritional analysis per serving 282 calories, 10.5 g fat (1.9 g saturated fat), 40.4 g carbohydrates, 9.1 g protein, 8.2 g fiber Nutritional analysis provided by Self
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