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Veggie Pesto Flatbreads

This was a recipe in one of our GreenChef meal kits. Easy and good. We've modified it some. They are delicious cold the next day. Store leftovers in fridge.
Course Main Course
Keyword Mile-High
Servings 4

Ingredients

  • 2 large naan flatbreads.
  • 7 oz. mushrooms (cremini or baby bello or ...)
  • 2 or 3 oz. marinated artichoke hearts, roughly chopped roughly chopped
  • 3 or 4 oz. roasted red peppers, roughly chopped roughly chopped
  • 1 roma tomato (or maybe 1-1/2) (or maybe 1-1/2) (or whatever kind of tomato you have)
  • 1 shallot (or 1/2 medium onion if don't have shallot)
  • 1/4 cup basil pesto (see recipe in notes below)
  • 2 T. nutritional yeast (don't use more than this)
  • 6 T. finely grated parmesan or romano cheese
  • 1/2 t. garlic granules
  • 1 t. dried parsley (optional)
  • 1 t. dried basil (optional)
  • olive oil
  • salt
  • pepper

Instructions

  • Preheat oven to 400 degrees.
  • Slice tomato into 1/4 inch slices.
  • Put sliced tomato in a bowl and drizzle with 1 t. olive oil. Season with salt and pepper. Evenly coat.
  • Cook tomato flat in skillet for a minute or two just to soften.
  • Slice the mushrooms about 1/4 inch thick.
  • Cut ends off shallot. Slice lengthwise into 1/4 inch strips.
  • Heat 3 T. olive oil in skillet over medium-high heat. Add mushrooms. Season with salt and pepper. Cook 4 to 5 minutes, till lightly browned.
  • Add artichoke hearts, roasted red peppers, and shallot. Add another 1 T. oil. Stir and cook 3 to 4 more minutes.
  • Put the nutritional yeast, grated cheese, garlic granules, and dried herbs in a small bowl and stir to mix.
  • Place flatbreads on an oiled baking sheet. (Can line with foil.)
  • Drizzle each with 1 T. oil and spread evenly.
  • Spread each evenly with the yeast/cheese mixture.
  • Spread basil pesto evenly over this. (If it's too thick to spread, mix in a little olive oil.)
  • Top with tomato slices.
  • Bake in oven until flatbreads are warmed and lightly toasted (2 or 3 minutes).
  • Spread vegetable mixture onto flatbreads.
  • Return to oven. Bake 2 or 3 more minutes until flatbreads are golden brown.
  • Cut each flatbread in half, to make 4 servings. (Can cut to smaller sizes to make them easier to handle.)

Notes

Here is our recipe for basil pesto.