1400 700 vegan summersquashflatbreadswithsweetcornpuree horizontal

Summer Squash Flatbreads

with Sweet Corn Puree & Balsamic Glaze

dinner

<600 Calories Seasonal Menu Italian Chef's Choice Spring Recipes Quick and Easy Comfort Foods Dinner Summer Recipes Party Foods
SERVINGS
2 4
PREP & COOK TIME
30 min
CALORIES
430
FAT
14g
CARBOHYDRATES
68g
PROTEIN
12g

MAIN INGREDIENTS

  1. 1 garlic clove
  2. 1 shallot
  3. 2 summer squash
  4. 1 ear of corn
  5. ½ oz fresh parsley
  6. 4 oz roasted red peppers
  7. 2 tbsp vegan sour cream
  8. 2 multigrain flatbreads
  9. 3 tbsp vegan parmesan
  10. 2 tbsp balsamic glaze
  11. 1 tbsp + 1 tsp olive oil*
  12. Salt and pepper*
  13. *Not included
  14. For full ingredient list, see Nutrition
Allergens: soy, tree nut, wheat
Nutrition

TOOLS

  • Baking sheet
  • Food processor
  • Large nonstick skillet

INSTRUCTIONS

1
Prepare the produce

Peel and slice the garlic. Peel and thinly slice the shallot. Use a peeler to peel summer squash into ribbons. Cut corn kernels off the cob. Pick the parsley leaves. Drain the red peppers. Add parsley leaves and red peppers to a small bowl.

2
Char the corn

Heat 1 tbsp olive oil in a large nonstick skillet over medium heat. Add sliced garlic and sliced shallot and cook until softened, 2 to 3 minutes. Add corn kernels and a pinch of salt and pepper and cook until charred in places, 3 to 4 minutes.

3
Blend the corn purée

Reserve ¼ cup charred corn mixture for garnish. Add remaining charred corn mixture to a food processor with ¼ tsp salt and vegan sour cream. Blend the sweet corn purée, adding water 1 tbsp at a time, until smooth. Taste, and add salt and pepper as necessary.

4
Prepare the flatbreads

Set the oven to broil on low. Place multigrain flatbreads directly on the oven rack and toast until slightly crisp, 3 to 5 minutes. Add summer squash ribbons, 1 tsp olive oil, and a pinch of salt and pepper to a large bowl and toss. Divide sweet corn puree in half, and spread half on each flatbread. Top with reserved charred corn mixture, summer squash ribbons, and vegan parmesan. Place summer squash flatbreads on a baking sheet and broil until lightly browned, 4 to 6 minutes.

5
Serve

Drizzle the summer squash flatbreads with balsamic glaze. Finish with parsley leaves and roasted red peppers. Tuck in!