Balsamic Onion and Ricotta Flatbreads
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Balsamic Onion and Ricotta Flatbreads

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!

Tags:
Veggie
Allergens:
Milk
•Soy
•Wheat
•Sulphites

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.

Preparation Time35 minutes
Cooking Time
DifficultyMedium

Ingredients

serving amount

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*

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Nutrition Values

Calories720 kcal
Fat38 g
Saturated Fat12 g
Carbohydrate78 g
Sugar19 g
Dietary Fiber6 g
Protein21 g
Cholesterol50 mg
Sodium1050 mg
Trans Fat0.5 g
Potassium950 mg
Calcium350 mg
Iron5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Medium Non-Stick Pan
•Small Bowl
•Measuring Cups
•Measuring Spoons
•Baking Sheet
•Large Bowl
•Medium Bowl

Cooking Steps

Prep and caramelize onions
1

Before starting, preheat oven to 450ËšF.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.

Prep and roast zucchini
2

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.

Finish prep
3

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.

Toast flatbreads
4

Arrange flatbreads on a parchment-lined baking sheet.Toast in the bottom of the oven, until softened and lightly crisp, 4-5 min.

Assemble and bake flatbreads
5

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!)

Finish and serve
6

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.