Goat Cheese & Vegetable Flatbread

• 1 cup portobello mushrooms cubed
• 1/2 cup zucchini cubed
• 1/2 cup red bell pepper cubed
• 1/4 cup onion diced
• 1 garlic clove minced
• 1 cup red wine
• 1 whole tortilla wrap wheat, I used Food for Life Ezekiel Organic Sprouted Whole Grain Flourless 1 tablespoon goat cheese
• 1 tablespoon cheese Parmigiana Reggiano
• 1 teaspoon olive oil
• salt
• pepper
• red chili flakes optional

1. In a small pan heat olive oil over medium heat.
2. Add onions & red bell peppers. Cook 2-3 minutes until softened and add zucchini & mushroom.
3. Add salt and pepper to season. Cook another 2 minutes.
4. Add minced garlic and cook 1 minute.
5. If using, add red chili flakes. Pour wine in and scrap the bottom of the pan with a wooden spoon.
6. Cook 1-2 minutes
7. On a baking sheet lay out the tortilla.
8. Spread goat cheese on tortilla, leaving about a half inch border.
9. Remove pan from stove and let cool 1 minute.
10. Pour vegetables onto tortilla, covering the goat cheese. Sprinkle Parmigiana cheese on top.
11. Place in broiler for 5 minutes until cheese is melted and edges are crispy.

portobello mushrooms, zucchini, red bell pepper, onion, garlic, red wine, tortilla, olive oil, salt, pepper, red chili

Taken from www.yummly.com/recipe/Goat-Cheese-_-Vegetable-Flatbread-1658094 (may not work)