time saving meal prep system

Roasted Vegetable Flatbread – C

Roasted Vegetable Flatbread - C
Arugula Salad
Roasted Vegetable Flatbread - C
Arugula Salad

Ingredients

Prep
  • 2 zucchini
  • 2 yellow squash
  • 1/2 red onion
  • 1 t minced garlic
  • 1/2 C extra-virgin olive oil divided
  • salt and pepper to taste
  • 15 oz ricotta cheese
  • 2 t dried oregano
  • 6 T fresh lemon juice
On Cooking Day
  • 2 pkg flatbread crusts
  • 3 T honey
  • pinch crushed red pepper flakes optional
  • 6 C arugula

Instructions

To Assemble
  1. Cut first three ingredients into two inch pieces and add to a zipper bag. Add garlic, 2 T of olive oil, and salt & pepper to zipper bag. Toss to coat.
  2. In a small bowl with a lid, combine ricotta cheese and dried oregano. Add a pinch of salt if desired.
  3. Combine remainder of olive oil, fresh lemon juice, and a pinch of salt in a small bowl with a lid.
To Cook
  1. Preheat oven to 400. Roast vegetables on a baking sheet for 15-20 minutes.
  2. Toss arugula with lemon and olive oil dressing.
  3. Spread ricotta mixture evenly on flatbreads and top with roasted vegetables. Put flatbreads back in to the oven for 7-10 minutes or until desired browning is reached. Drizzle with honey and sprinkle with crushed red pepper flakes if desired. Serve with arugula salad.

Ingredients

Prep
  • 2 zucchini
  • 2 yellow squash
  • 1/2 red onion
  • 1 t minced garlic
  • 1/2 C extra-virgin olive oil divided
  • salt and pepper to taste
  • 15 oz ricotta cheese
  • 2 t dried oregano
  • 6 T fresh lemon juice
On Cooking Day
  • 2 pkg flatbread crusts
  • 3 T honey
  • pinch crushed red pepper flakes optional
  • 6 C arugula

Instructions

To Assemble
  1. Cut first three ingredients into two inch pieces and add to a zipper bag. Add garlic, 2 T of olive oil, and salt & pepper to zipper bag. Toss to coat.
  2. In a small bowl with a lid, combine ricotta cheese and dried oregano. Add a pinch of salt if desired.
  3. Combine remainder of olive oil, fresh lemon juice, and a pinch of salt in a small bowl with a lid.
To Cook
  1. Preheat oven to 400. Roast vegetables on a baking sheet for 15-20 minutes.
  2. Toss arugula with lemon and olive oil dressing.
  3. Spread ricotta mixture evenly on flatbreads and top with roasted vegetables. Put flatbreads back in to the oven for 7-10 minutes or until desired browning is reached. Drizzle with honey and sprinkle with crushed red pepper flakes if desired. Serve with arugula salad.