|Serves||Prep Time||Cook Time||Total Time|
This flatbread is perfect for a summer day! The roasted summer squash get a delicious richness from our Champagne Vinaigrette, while the honey & lemon ricotta adds a complimentary light and airy flavor profile.
|1 Whole||Lemon (Zest & Juice)|
|2 tbsp||Mint (Chopped)|
|1 generous handful||Potomac Sprout Company Alfalfa Sprouts|
|2 tablespoons||DRESS IT UP DRESSING Champagne Vinaigrette|
Preheat oven to 450 degrees. Prepare the vegetables by slicing zucchini and squash in half lengthwise and then into 1/2 inch slices. Thinly slice the onion. Toss vegetables with a drizzle of olive oil and a tablespoon of our Champagne Vinaigrette. Transfer to a baking tray.
Roast vegetables for about 20 minutes (stirring halfway), or until slightly soft. While the vegetables are roasting, prepare the ricotta sauce. Add 1/2 cup ricotta to a small bowl, and then add zest from 1 lemon, a squeeze of lemon juice, and a tablespoon of honey. Whip together and then spread generously as a sauce onto naan.
Top naan with roasted veggies and cook until naan is lightly browned on the edges. Remove from oven and let flatbread cool for a few minutes. Top with chopped mint, sprouts and a drizzle of our Champagne Vinaigrette. Cut into slices and enjoy!