YOUR SOLIN GENERATED RECIPE
Herb-Roasted Vegetable and Goat Cheese Flatbread
Enjoy a vibrant flatbread loaded with herb-roasted mixed vegetables, creamy goat cheese, marinated tofu, and crunchy roasted chickpeas. This medley of textures and flavors makes for a satisfying meal that’s as nutritious as it is delicious.
INGREDIENTS
1 whole wheat flatbread (60g)
2 ounces crumbled goat cheese
4 ounces baked tofu
1/2 cup roasted chickpeas (approx 82g)
200g mixed vegetables (zucchini, red bell pepper, red onion, cherry tomatoes)
PREPARATION
Preheat your oven to 400°F.
Prepare the mixed vegetables by cutting zucchini, red bell pepper, red onion, and cherry tomatoes into bite-size pieces. Toss them with a light drizzle of olive oil, dried herbs (such as oregano and basil), salt, and pepper.
On a baking sheet, spread the vegetables along with the roasted chickpeas. Roast in the oven for about 20 minutes until the vegetables are tender and slightly caramelized. If using canned chickpeas, ensure they are drained and lightly tossed with seasonings before roasting.
While the vegetables roast, prepare the baked tofu by either using pre-baked tofu or lightly pan-searing 4 ounces of firm tofu until golden on each side.
Warm the whole wheat flatbread either in a hot pan or in the oven for a few minutes. Spread the crumbled goat cheese evenly over the flatbread.
Layer the roasted vegetables and chickpeas over the goat cheese, then top with the baked tofu. Garnish with a sprinkle of fresh herbs for extra flavor.
Serve immediately and enjoy your balanced and delicious herb-roasted vegetable and goat cheese flatbread.