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Fresh pre-cut ingredients
BBQ
One pot wonder
Ready in 15 minutes

Summery BBQ Veggie & Goat Cheese Flatbreads

with Cherry Tomatoes, Baby Greens & Roasted Garlic

Cooking time

15 minutes

Servings

2/4

Calories

610 /serving

This relaxed recipe is a midsummer night’s dream! Overflowing with healthful veggies, it’s easy, tasty and pretty to look at. Grill up slices of onion and fresh corn until softened. The rounds and the niblets join cherry tomatoes and baby greens in a delicious dousing of roasted garlic, honey and vinegar. Prepare each portion on a round of naan, toasted on the barbecue and finished with crumbled goat cheese and cracked black pepper.

We will send you:

  • 140g Cherry tomatoes
  • 90g Baby greens (lettuce mix, baby spinach, kale or arugula)
  • 1 Onion (or shallot)
  • 1 Ear of corn
  • 15ml Apple cider vinegar
  • 15g Minced roasted garlic
  • 7g Honey
  • 60g Goat cheese
  • 2 Naan
  • 10g Garlic & Sweet Pepper spices (salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, cayenne pepper)

Contains: Milk, Sulphites, Wheat

You will need:

BBQ (or grill pan)
Oil
Olive oil
Salt & pepper (S&P)
Basting brush
Total Fat
23 g
Saturated Fat
7 g
Sodium
1420 mg
Total Carb
84 g
Sugars
16 g
Protein
19 g
Fibre
7 g
Preparation
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Mise en place
Heat the BBQ on high, making sure to oil the grill first. Peel and cut the onion into ¼ inch rounds.
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Grill the corn & onion
In a medium bowl, combine the corn (shuck if necessary), onion, a drizzle of olive oil, ¾ of the spices and S&P. Grill the corn on the BBQ (or in a grill pan heated on medium-high), turning occasionally, 2 min., until beginning to brown. Add the onion and grill, turning occasionally, 5 to 7 min., until browned and tender. Transfer to a cutting board and reserve the bowl. Wipe out and reserve the grill pan, if using.
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Grill the naan
Grill the naan on the BBQ (or in the reserved grill pan heated on medium-high), 1 to 2 min., until lightly toasted. Transfer to a plate and brush with olive oil.
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Dress the vegetables
Quarter the tomatoes. Cut the corn kernels off the cob. In the reserved bowl, combine the garlic, honey, vinegar, a drizzle of olive oil, the remaining spices and S&P. Add the baby greens, tomatoes, corn and onion; toss well.
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Plate your dish
Divide the naan between your plates. Top with a spoonful of the vegetables, the cheese and freshly cracked black pepper. Serve any remaining vegetables on the side. Bon appétit!