Wednesday, August 1, 2012

Summer Veggie Flatbread

I wish I didn’t love food so much. J  Since we’re headed to Napa next week, I’m trying to be good and eat healthy this week so I don’t feel as guilty for completely overindulging in all that wine country has to offer.  Since I’m a little salad-ed out, I thought this summer veggie flatbread {inspired by this} would be a somewhat healthy treat for dinner.  B and I have been on such a kale kick, I knew he would enjoy!

Cherry Tomatoes
Goat Cheese
Olive Oil
 Roast corn and tomatoes in olive oil at 400 for 20 minutes.
 Saute kale in olive oil for five minutes.
 Brush naan with olive oil and top with kale, tomatoes, corn and cheese.
Bake at 350 for 10 to 15 minutes.

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