Grilled Vegetable Flatbread with Sun Dried Tomato and Greek Olive Tapenade

Recipe courtesy of Chad Luethje, executive chef at Miraval Resort

Yield: two 5-oz Pizzas

Ingredients:

1 large whole wheat pita bread
2 small zucchini
2 small yellow squash
2 tsp. olive oil
dried herbs (basil, oregano, etc.)
1 roma tomato, sliced
1/2 cups baby spinach
1 tbs. + 1 tsp. kalamata olives
1 1/2 tbs. sun-dried tomatoes
1 tbs. + 1 tsp. cotija cheese, crumbled
1 tbs. parmesan cheese, shredded

Directions:

1. Pre-heat oven (or toaster oven) to 400o.
2. Cut squash into planks lengthwise; toss with just enough olive oil to coat; season as desired with dried herbs (basil, oregano, marjoram etc). Place on cookie sheet in toaster oven or under oven broiler set on high. When squash begins to blister, use kitchen tongs to turn over, and repeat. Remove and allow squash to cool enough to handle. Rough chop (1" dice or so).
3. Split pita in half crosswise, using a serrated knife.
4. In blender or food processor, puree pitted olives and sun dried tomatoes into a coarse paste to make the tapenade.
5. Lay pita pockets smooth side down on counter; using a rubber spatula, spread with even coating of olive-tomato tapenade.
6. Add ½ of the spinach to each pita round, then top with roma tomato wheels and ½ of the grilled squash.
7. Top with crumbled cotija cheese and parmesan.
8. Place pita pizzas on cookie sheet and bake @ 400o for approximately 7 minutes, or until cheese begins to brown. Cut into quarters and enjoy.

Recipe Nutrient Analysis, Single Serving:

Calories: 185
Net Carbs: 24g
Protein: 9g
Fat: 7g
Saturated Fat: 3g
Cholesterol: 11mg
Sodium: 473mg
Fiber: 5g