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Grilled Veggie French Onion Flatbreads

Ingredients

  • 2 naan flatbreads homemade - see recipe above- or store bought
  • 1 yellow squash cut in half and then into moon slices
  • 1 portobello mushroom cap sliced
  • 8 asparagus spears ends off and sliced into 1 inch pieces
  • 1 red pepper seeded and sliced
  • ⅓ cup Kraft French Onion Dip
  • olive oil
  • salt and pepper

Instructions

  1. 1. Arrange vegetables on a grill tray, lightly spray with olive oil and sprinkle salt and pepper on top. Place on preheated grill over medium heat, cover, and cook for 6-8 minutes or until tender. Remove from grill and set aside.
  2. 2. Taking 2 flatbreads, spread about 1 TBS Kraft French Onion Dip on top of each. Arrange vegetables evenly on top of the dip, then dollop remaining dip on top of vegetables.
  3. 3. Place on the grill, close, and cook for 3-5 minutes, checking to make sure they don't burn. Remove and set aside for 2-5 minutes.
  4. 4. Slice in half and serve immediately.
  5. Enjoy!

Recipe Notes

Makes 4 servings (½ flatbread per serving)