Herb-Roasted Vegetable and Goat Cheese Flatbread

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Roasted Vegetable and Goat Cheese Flatbread

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Vegetable and Goat Cheese Flatbread

Savor a vibrant flatbread topped with herb-roasted mixed vegetables, tangy goat cheese, and a protein-boosting drizzle of nonfat Greek yogurt. This colorful dish melds earthy roasted chickpeas with a blend of red bell pepper, zucchini, red onion, and eggplant, all finished with a sprinkle of fresh basil for a touch of brightness.

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NUTRITION

516kcal
Protein
31.1g
Fat
13g
Carbs
75.2g

SERVINGS

1 serving

INGREDIENTS

1 piece Whole Wheat Flatbread (60g)

1 oz Goat Cheese (28g)

2 cups Roasted Mixed Vegetables (~200g)

1/2 cup Roasted Chickpeas (~82g)

1/2 cup Nonfat Greek Yogurt (~120g)

3 sprigs Fresh Basil

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PREPARATION

  • 1

    Preheat the oven to 425°F. On a baking sheet, toss chopped red bell pepper, zucchini, red onion, and eggplant with olive oil, salt, pepper, and your favorite herbs.

  • 2

    Roast the vegetables in the oven for about 20-25 minutes until tender and slightly charred.

  • 3

    Meanwhile, rinse and pat dry chickpeas, then toss them with a dash of olive oil, paprika, and garlic powder. Spread them on another baking sheet and roast for 15-20 minutes until crispy.

  • 4

    Warm the whole wheat flatbread in a dry skillet or in the oven for a few minutes.

  • 5

    Spread crumbled goat cheese evenly over the warm flatbread. Top with a generous layer of the roasted vegetables and scattered roasted chickpeas.

  • 6

    Drizzle nonfat Greek yogurt over the flatbread, and garnish with fresh basil sprigs.

  • 7

    Cut into slices and serve immediately, enjoying the blend of tangy, savory, and fresh flavors.

Herb-Roasted Vegetable and Goat Cheese Flatbread

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Roasted Vegetable and Goat Cheese Flatbread

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Vegetable and Goat Cheese Flatbread

Savor a vibrant flatbread topped with herb-roasted mixed vegetables, tangy goat cheese, and a protein-boosting drizzle of nonfat Greek yogurt. This colorful dish melds earthy roasted chickpeas with a blend of red bell pepper, zucchini, red onion, and eggplant, all finished with a sprinkle of fresh basil for a touch of brightness.

NUTRITION

516kcal
Protein
31.1g
Fat
13g
Carbs
75.2g

SERVINGS

1 serving

INGREDIENTS

1 piece Whole Wheat Flatbread (60g)

1 oz Goat Cheese (28g)

2 cups Roasted Mixed Vegetables (~200g)

1/2 cup Roasted Chickpeas (~82g)

1/2 cup Nonfat Greek Yogurt (~120g)

3 sprigs Fresh Basil

PREPARATION

  • 1

    Preheat the oven to 425°F. On a baking sheet, toss chopped red bell pepper, zucchini, red onion, and eggplant with olive oil, salt, pepper, and your favorite herbs.

  • 2

    Roast the vegetables in the oven for about 20-25 minutes until tender and slightly charred.

  • 3

    Meanwhile, rinse and pat dry chickpeas, then toss them with a dash of olive oil, paprika, and garlic powder. Spread them on another baking sheet and roast for 15-20 minutes until crispy.

  • 4

    Warm the whole wheat flatbread in a dry skillet or in the oven for a few minutes.

  • 5

    Spread crumbled goat cheese evenly over the warm flatbread. Top with a generous layer of the roasted vegetables and scattered roasted chickpeas.

  • 6

    Drizzle nonfat Greek yogurt over the flatbread, and garnish with fresh basil sprigs.

  • 7

    Cut into slices and serve immediately, enjoying the blend of tangy, savory, and fresh flavors.