Ingredients
The following ingredients have 10 Servings
- One 12×17-inch focaccia or flat bread
- 4 ounces broccoli florets
- 4 ounces asparagus, bottoms removed
- 4 ounces red onion, large diced
- 1 14-ounce container Marzetti® Spinach Veggie Dip (or any other Marzetti® Veggie Dip flavor you prefer)
- 2 ounces raw baby spinach
- 4 ounce red bell pepper, large dice
- 4 ounce orange bell pepper, large dice
- 4 ounce red yellow pepper, large dice
- 4 ounces cherry or grape tomatoes, halved
- 4 ounces golden beets, peeled and cut into matchstick pieces
- 4 ounces carrots, peeled and shredded
Instruction
- Place foccacia or flat bread on a serving tray or baking sheet.
- Bring a medium sauce pan full of water to a boil and plunge in broccoli. Count one minute and immediately remove with a strainer into an ice water bath.
- Leave the water boiling and plunge in the asparagus. Count 30 seconds and remove to an ice water bath.
- Take both broccoli and asparagus out of ice water bath and drain on paper towels. Set aside.
- Place the onions in a small sauté pan with 2 tablespoons of water, cover and cook over medium heat for 5 minutes. (If you like raw onions, feel free to leave them raw. However the onions are large dice and we felt they needed to be softened a bit). Set aside to cool.
- Start by smearing the entire container of Marzetti® Spinach Veggie Dip onto the focaccia right up to the edges.
- Take the spinach and line the leaves up, overlapping around the entire outer edge right onto the Marzetti® Spinach Veggie Dip.
- Decide how you want your color scheme to go and lay out the vegetables in that order lengthwise in rows. We went with red, orange, green, yellow, onions down center, then red, orange, green and finished with yellow.
- Press the vegetables down slightly into the Marzetti® Spinach Veggie Dip.
- To cut, use a very sharp knife and make a cut down the center the long way. Cut pizza-shaped wedges up and down each side until your have reached each end.
- Serve and enjoy.
