Grilled Veggie Flatbread with Pesto Whipped Cream

Grilled Veggie Flatbread with Pesto Whipped Cream

Health Rating
Prep Cook Ready in Servings
30 min 25 min 55 min 4
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Ingredients


7 medium spear(s) Asparagus
1 cup Basil, fresh (pesto)
2 tbsp Extra virgin olive oil
1 slice Flatbread 12 inch (divided into 4)
2 clove(s) Garlic (pesto)
2 clove(s) Garlic (base)
1 tsp Hot pepper (chili) flakes (base)
1/2 whole lemon(s) Lemon juice (base)
1/2 whole lemon(s) Lemon juice (pesto)
1/2 whole lemon(s) Lemon peel (zest) (pesto)
1/2 whole lemon(s) Lemon peel (zest) (base)
3 tbsp Pine nuts, dried (pesto)
3 medium mushroom(s) Portobello mushroom
1 medium pepper(s) Red bell pepper (cored and quartered)
2 cup Ricotta cheese (base)
1/4 tsp Salt and pepper (to taste)
1/4 tsp Salt and pepper (to taste -pesto)
1/4 tsp Salt and pepper (base)
1 cup Spinach (pesto)
1 cup Spinach (loose for topping)
2 cup Whipping cream, 35% M.F., sweetened, whipped (pesto)
1 large Zucchini (quartered lengthwise)

Instructions


Layer ingredients on flatbread to taste.

Nutrition Facts

Per Portion

Calories 646
Calories from fat 437
Calories from saturated fat 217
Total Fat 49 g
Saturated Fat 24.1 g
Trans Fat 0.8 g
Polyunsaturated Fat 3.7 g
Monounsaturated Fat 16.5 g
Cholesterol 135 mg
Sodium 438 mg
Potassium 898 mg
Total Carbohydrate 31 g
Dietary Fiber 5.3 g
Sugars 9.8 g
Protein 21.2 g

Dietary servings

Per Portion


Fruit 0.2
Grain 0.2
Meat Alternative 0.2
Milk Alternative 1.7
Vegetables 2.9

Energy sources


Pygal19%429.688252134122.67337903768%363.515231854281.18767266413%344.783735239114.62663876519%68%13%CarbohydratesFatProtein
Recipe from:
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