Roasted Vegetable, Goat Cheese Flat Bread
4 slices of whole wheat Naan Bread
9 slices of Eggplant
1/2 Summer Squash, sliced and quartered
1/2 Zucchini, sliced and quartered
1/4 Red Bell Pepper, chopped
12 Sun Dried Tomatoes, chopped
1 Shallot, sliced
8 Tbsp Walnut, Kale, Basil Pesto (Recipe on this site!)
4 Tbsp Herbed Goat Cheese, crumbled
4 tsp grated Parmesan Cheese
Crushed Red Pepper to taste
Preheat oven to 400 F. Slice eggplant thin, about 1/4 inch thick. Throw on the grill (a Foreman works just fine as I used here!) and grill for about 5 to 10 minutes or until tender.
Lay out your Naan flat breads on a baking sheet. Spread the pesto on each of the flat breads leaving about a 1/4 inch “crust” portion along the outer edges. Spread your veggies all across the flat bread over the pesto evenly. Crumble the goat cheese over the veggies and stick your flat breads in the oven. Let the flat breads and veggies roast for about 10 minutes or until bread edges become slightly crisp and vegetables tender.