July 20, 2015

Crispy Whole Wheat Flatbread with Oven Roasted Vegetables



I started loving Mediterranean food because of a restaurent near Chicago called as "Pinched". The way people served the food and taste of the dishes was damm delicious. This is not a mediterranean recipe but just a note on why I started loving pita breads.This is a quick recipe.





We can prepare the ingredients ahead so when its time for a party or lunch or dinner just arrange everything and place the food before the guests in no time. My family enjoyed this recipe so much that I could not resist sharing here. Try using any variety of veggies you like. Use different variations of pesto to make this more of your version.




Ingredients: (Serves 3 People)

For making spinach pesto:
2 cups spinach leaves
2 small garlic cloves
2 tablespoon grated parmesan cheese
1 teaspoon lemon juice
1/4 teaspoon salt
2 tablespoon extra virgin olive oil

For assembling flat bread:
1 tablespoon extra virgin olive oil
2 medium plum tomatoes, about 1/4 inch thinly sliced
1/2 teaspoon dry oregano
1 teaspoon dry basil
salt and ground pepper as needed
1 small eggplant, cut into slices cross wise
1/2 cup spinach pesto, prepared earlier
1 cup green peppers, sliced into 1/4 inch strips
1/4 cup mozzarella cheese, grated

Method:

  • To start making Crispy Whole Wheat Flat bread with Oven Roasted vegetables, lets prepare the pesto sauce. In a food processor jar add in spinach leaves, garlic cloves, grated parmesan, lemon juice, salt and olive oil. Process until everything is well combined to form a smooth paste.


  • Preheat oven to 225’F. In a small bowl, add olive oil, oregano, basil, salt and pepper as needed and stir well. 


  • Add sliced tomatoes and toss to coat well. Lightly brush a baking sheet with some drops of olive oil. 


  • Place the tomatoes on the oiled baking sheet. Roast until they are dried slightly or for about 50 minutes. Set aside and cool down.


  • Meanwhile, sprinkle the eggplant slices with some salt. Keep aside on paper towel to drain the excess water from the vegetable for about 10 minutes. Blot dry. Heat a skillet and drizzle some oil, place the eggplant slices and cook 5 minutes per side or until they are slightly brown and tender.


  • Salt and pepper the mushroom slices and oven roast them until soft and tender. 


  • Spread an even layer of pesto on each pita bread and top evenly with roasted tomatoes, eggplant, mushroom, peppers and cheese. Bake the bread until crisp and cheese is bubbly on the surface. This might take about 15 minutes. Serve hot.