Avocado Veggie Flatbread

Roasted Vegetables:

6 c chopped veggies (I like to use zucchini, squash, tomatoes, peppers)

2 Tbs olive oil

1/2 tsp coarse kosher salt

1/4 tsp coarsely ground black pepper

1/4 c basil pesto (optional)

Creamy Avocado Layer:

1/4 c milk

1-2 Tbs lime juice

3 ripe avocados, skin and pit removed

4 oz. cream cheese, softened

pinch of salt and pepper

Flatbread:

Costco's Toaster naan

freshly chopped chives, green onions, or cilantro for garnish

Preheat the oven to 425.  Place the chopped veggies on a lined baking sheet (put down foil first), drizzle with olive oil, sprinkle with salt and pepper and toss.  Roast for 10-15 minutes and stir, then roast for another 5-10 minutes.  Stir pesto into the veggies until evenly coated.

While the veggies are roasting, add milk, lime, then avocados, cream cheese, salt and pepper to a blender or food processor and blend on low speed, using the tamper to help combine the thick ingredients.  Process until very smooth and creamy.

Warm the flatbread in the oven, microwave, or toaster oven.  

Top the naan with a layer of the avocado cream, then heap with roasted vegetables.  Garnish with chopped chives or whatever.  Serve immediately.

From Mel's Kitchen Cafe