Ingredients:  

For vegetables

  • 1 small zucchini, sliced into quarter inch slices
  • 1 baby eggplant, sliced into eight inch slices
  • 1 quarter-inch sliced onion
  • 1 Portobello mushroom
  • 1/2 sweet red pepper
  • 3 ounces Swiss Cheese, sliced
  • Olive oil
  • Salt and pepper to taste
  • 1 teaspoon chopped fresh thyme
For herb dressing
  • 1/8 cup olive oil
  • 1 teaspoon fresh coriander
  • 1 teaspoon fresh basil
  • 1 teaspoon fresh parsley
  • ½ garlic clove
  • 1 scallion
  • 2 tablespoons lemon juice
  • ¼ teaspoon cumin, ground
  • Salt and pepper to taste
For flatbread
  • 1 package dry yeast
  • 1 cup warm water
  • 1/4 cup whole wheat flour
  • 3 tablespoons olive oil
  • 1/2 cup water
  • 1 3/4 cup flour
  • 3/4 teaspoon salt
  • Olive oil
  • 1/2 cup cornmeal

Directions:

For flatbread, if desired

 

Combine yeast, water and flour. Let sit in bowl for 10 minutes. Add remaining ingredients; kneed on floured surface until dough is tender, approximately 10 minutes. Cover in oiled bowl with damp towel and let sit in warm area until volume doubles.

Preheat oven to 450°. Break dough into small pieces (approximately 3 ounces each); roll out into odd shapes; sprinkle lightly with salt and olive oil. Bake on pan sprinkled with cornmeal for 6-10 minutes until crisp and brown.
For vegetables

Brush zucchini, eggplant and onion lightly with olive oil, broil until tender. Season with salt and pepper to taste. Set aside to cool.

Preheat oven to 450°. Brush Portobello mushroom and red pepper with olive oil, salt and pepper. Roast for 15 minutes. Cool.
For herb dressing
Mince herbs and garlic. Place in blender and mix well.

Directions:

 
Top flatbread with one tablespoon herb dressing. Arrange vegetables on bread; top with Swiss Cheese. Drizzle with herb dressing (about 1 ½ tablespoons); garnish with coriander leaves, if desired.
Nutritional Information
Per serving: 380 calories; 28 g fat; 9 g saturated fat; 340 mg sodium
30% Vitamin A; 70% Vitamin C; 50% Calcium; 15% Iron
Serves: 2