Читать книгу The Complete Plate - Lauren Klukas - Страница 46

46

lunch

Grilled Vegetable and Hummus Flatbread

Serves 1

1500

2000

2500

Zucchini, thinly sliced into rounds

¼ cup (28 g)

¼ cup (28 g)

¼ cup (28 g)

Grapeseed oil

¼ tsp

¼ tsp

¼ tsp

Whole wheat pita

1 (57 g)

1 (57 g)

1 (57 g)

Hummus (page 287)

3 Tbsp

3 Tbsp

3 Tbsp

Cherry tomatoes, halved

¹/₃ cup (85 g)

¹/₃ cup (85 g)

¹/₃ cup (85 g)

Feta cheese, crumbled

2 tsp

2 tsp

2 tsp

Balsamic Reduction (page 286)

1 tsp

1 tsp

1 tsp

calories

310 kcal

310 kcal

310 kcal

1 Preheat the oven to 350°F. Line a baking sheet with parchment paper.

2 Heat a cast-iron grill pan or skillet over medium-high heat. Toss zucchini with grapeseed oil in a small bowl and place in pan or skillet. Cook for about 3 minutes on each side, until golden brown. Remove from heat.

3 Put pita on the prepared baking sheet and spread hummus overtop. Layer with zucchini and tomatoes and sprinkle with feta. Bake for 10–12 minutes, until golden brown. Drizzle balsamic reduction over flatbread and serve.

Grab and Go: Prepare flatbread the night before, allow to cool, and store in a resealable container. The next day, warm in toaster oven for 3–5 minutes or reheat in microwave for 30 seconds to 1 minute.

meal plan 1