Peanut Sauce Veggie Flatbreads
- Serves
- 4 servings
- Prep
- 10 min
- Cook
- 15 min
- Cost
- $17.50
- Nutrition
- 580 cal · 22g protein
- quick
- meatless
- sheet-pan
🍳 1 pan · Picky-eater safe bet: plain bread or a bun
Peanut Sauce Veggie Flatbreads is a Asian weeknight dinner that serves 4 and is on the table in about 25 minutes, for around $18 in groceries. You'll need 1 pan, and the 8 ingredients below are everyday supermarket items. Cooking for a picky eater? Plain bread or a bun works on its own for the one who won't try the rest. Add it to your week and the whole grocery list lands in your Instacart cart in one tap.
Goes with: Cucumber salad (5 min)
Contains: Dairy · Gluten · Peanuts · Sesame— based on the ingredients; brands vary, so check labels.
Cookware you'll need
Set these out before you start — it saves hunting through drawers mid-recipe.
- 12-inch nonstick skilletDon't have one? Amazon →
- Rimmed half-sheet panDon't have one? Amazon →
- ColanderDon't have one? Amazon →
- 8-inch chef's knifeDon't have one? Amazon →
- Large cutting boards (set of 2)Don't have one? Amazon →
- Measuring cups & spoonsDon't have one? Amazon →
Our kitchen essentials list · As an Amazon Associate, DinnerDrop earns from qualifying purchases.
Ingredients
- 4 count naan flatbreads
- ½ cup peanut sauce
- 16 oz sliced white mushrooms
- 2 count red bell peppers
- 1½ cups Italian blend shredded cheese
- 1 bunch green onions
- 1 tbsp toasted sesame oil
- 1/2 tsp salt
Steps
- Heat the oven to 425°F. Thinly slice the bell peppers and the green onions.
- Heat the sesame oil in a large skillet over medium-high. Add the mushrooms and peppers with 1/2 teaspoon salt and cook 6 to 7 minutes until the mushrooms release their liquid and start to brown. Drain off any pooled liquid.
- Set the naan on a large sheet pan. Spread each with 2 tablespoons of peanut sauce, then top with the cooked vegetables and a sprinkle of cheese.
- Bake 8 to 10 minutes until the cheese is melted and the naan is crisp at the edges.
- Scatter the green onions over the top, slice into strips, and serve.
- Picky eater tip: one flatbread can be just naan and cheese, with no peanut sauce or veggies.
- Make ahead: slice the peppers and green onions up to 2 days ahead and keep them in the fridge.
On the side: Cucumber salad (5 min)
2 cucumbers, 1 bottle rice vinegar
- Thinly slice the cucumbers. Toss with a splash of rice vinegar, a pinch of sugar and a pinch of salt.
Nutrition per serving
- Protein
- 22 g
- Carbohydrates
- 48 g
- Fiber
- 6 g
- Sugar
- 8 g
- Fat
- 32 g
- Saturated fat
- 12 g
- Sodium
- 840 mg
Estimated from the ingredients and amounts in this recipe; brands and portions vary. Not medical or dietary advice.
Photo: DinnerDrop