ROASTED VEGETABLE FLATBREAD

Roasted Vegetable Flatbread image

Pull our Roasted Vegetable Flatbread out of the oven tonight and serve up something spectacular. With cauliflower and squash, this flatbread is delicious.

Provided by My Food and Family

Categories Home

Time 50m

Yield 8 servings

Number Of Ingredients 8

Ingredients

2 cups peeled butternut squash cubes (1/2 inch)
2 cups small cauliflower florets
6 fresh thyme sprigs
2 Tbsp. extra virgin olive oil
1/4 cup POLLY-O Shaved Parmesan Cheese
2 Tbsp. pine nuts, toasted
4 naan breads (6 to 8 inch)
1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Olive with Red Bell Pepper Cream Cheese Spread

Steps:

Heat oven to 400ºF.
Toss vegetables with thyme and oil; spread onto rimmed baking sheet sprayed with cooking spray.
Bake 30 min. or until vegetables are tender and lightly browned, stirring occasionally.
Spoon vegetable mixture into medium bowl. Add Parmesan and pine nuts; mix lightly.
Spread bread with cream cheese spread; top with vegetables. Place on baking sheet.
Bake 5 min. or until heated through.

Nutrition Facts : Calories 190, Fat 9 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 10 mg, Sodium 260 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 5 g