Balsamic Onion and Ricotta Flatbreads
with Garlic-Roasted Zucchini and Green Salad
This veggie-loaded flatbread is so filling and delicious, you won't miss the meat. Golden and garlicky zucchini, creamy ricotta as well tangy caramelized onions are all here for your veggielicious dinner that does not skimp on flavour!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
100 g
Ricotta Cheese
(Contains Milk)
2 unit(s)
Flatbread
(Contains Milk, Soy, Wheat)
1 unit(s)
Yellow Onion
1 unit(s)
Zucchini
113 g
Baby Tomatoes
56 g
Arugula and Spinach Mix
1 unit(s)
Cream Cheese
(Contains Milk)
1 tbsp
Garlic Puree
2 tbsp
Balsamic Vinegar
(Contains Sulphites)
Not included in your delivery
2 tbsp
Milk*
(Contains Milk)
1.25 tsp
Sugar*
2.5 tbsp
Oil*
¼ tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat oven to 450˚F.Wash and dry all produce. Peel, then cut onion into 1/4-inch slices.Heat a medium non-stick pan over medium heat (use large non-stick pan for 4 ppl).When the pan is hot, add 1 tbsp (2 tbsp) oil, then onions. Cook, stirring occasionally, until slightly softened, 3-4 min.Add half the vinegar, 1 tsp (2 tsp) sugar and 1/4 cup (1/2 cup) water. Season with salt and pepper. Cover and cook, stirring occasionally, until liquid is absorbed and onions are dark golden-brown, 5-7 min.Transfer caramelized onions to a small bowl.
While onions cook, halve zucchini lengthwise, then cut into 1/4-inch half-moons.Add zucchini, half the garlic puree and 1/2 tbsp (1 tbsp) oil to an unlined baking sheet. Season with salt and pepper. Toss to coat.Roast in the bottom of the oven, stirring halfway, until tender-crisp and golden-brown, 8-10 min.
Halve tomatoes.Add tomatoes, remaining vinegar, 1/4 tsp (1/2 tsp) sugar and 1 tbsp (2 tbsp) oil to a large bowl. Season with salt and pepper, then toss to coat.Add cream cheese, ricotta, remaining garlic puree and 2 tbsp (4 tbsp) milk to a medium bowl. Season with salt and pepper, then stir to combine.
Arrange flatbreads on a parchment-lined baking sheet.Toast in the bottom of the oven, until softened and lightly crisp, 4-5 min.
Spread 2 tbsp cheese mixture over each flatbread, leaving a 1-inch border.Spread caramelized onions over top in an even layer. Top with roasted zucchini.Bake in the bottom of the oven, until golden-brown and crisp, 4-5 min. (NOTE: For 4 ppl, bake flatbreads in the middle and top of the oven, rotating sheets halfway through.) (TIP: Keep your eye on them so they don't burn!)
Add arugula-spinach mix to the large bowl with tomatoes. Toss to combine.Dollop remaining cheese mixture over flatbreads. Cut into wedges.Divide flatbreads between plates. Top with salad.
