Pull our Roasted Vegetable Flatbread out of the oven tonight and serve up something spectacular. With cauliflower and squash, this flatbread is delicious.
What You Need
Original recipe yields 8 servings
2 cups peeled butternut squash cubes (1/2 inch)
2 cups small cauliflower florets
6 fresh thyme sprigs
2 Tbsp. extra virgin olive oil
1/4 cup KRAFT Shaved Parmesan Cheese
2 Tbsp. pine nuts, toasted
4 naan bread s (6 to 8 inch)
1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Olive with Red Bell Pepper Cream Cheese Spread
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Let's Make It
Heat oven to 400ºF.
Toss vegetables with thyme and oil; spread onto rimmed baking sheet sprayed with cooking spray.
Bake 30 min. or until vegetables are tender and lightly browned, stirring occasionally.
Spoon vegetable mixture into medium bowl. Add Parmesan and pine nuts; mix lightly.
Spread bread with cream cheese spread; top with vegetables. Place on baking sheet.
Bake 5 min. or until heated through.
Calories From Fat
% Daily Value*
Total Fat 9g
Saturated Fat 3g
Trans Fat 0g
Total Carbohydrates 24g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.