Recipe courtesy of Geoffrey Zakarian
Show: The Kitchen
Episode: Garden of Eatin'
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Ratatouille Flatbread
Total:
8 hr 30 min
Active:
15 min
Yield:
2 flatbreads
Level:
Easy
Total:
8 hr 30 min
Active:
15 min
Yield:
2 flatbreads
Level:
Easy

Ingredients

Directions

Put the ricotta in a strainer set over a bowl and strain in the fridge overnight.

Preheat the oven to 425 degrees F. Preheat a grill or grill pan to medium-high heat.

Season the zucchini, squash, bell pepper and onion with 1 tablespoon of the olive oil and some salt and pepper. Grill until grill marks appear and the vegetables are slightly tender but still a little al dente, 1 1/2 to 2 minutes per side. Transfer to a cutting board and cut into bite-size pieces.

Brush the naan with the remaining 1 tablespoon olive oil, then sprinkle with the oregano, thyme and garlic powder. Top each piece of naan with half of the grilled vegetables and sun-dried tomatoes. Dollop with the ricotta and season with salt and pepper. Bake until the bread starts to get crispy, 12 to 15 minutes.

Finish with a drizzle of olive oil and a sprinkle of basil and red pepper flakes before serving. 

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