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

Enjoy a vibrant flatbread loaded with herb-roasted vegetables, a scattering of protein-packed chickpeas, and creamy tangy goat cheese atop a protein-enriched flatbread. The medley of roasted red bell pepper, zucchini, and red onion infused with rosemary and thyme creates a delightful blend of savory flavors, perfect for a satisfying meal any time of day.

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NUTRITION

473kcal
Protein
31.6g
Fat
17.5g
Carbs
58.1g

SERVINGS

1 serving

INGREDIENTS

1 protein flatbread (60g)

1/2 red bell pepper (75g)

1/2 zucchini (90g)

1/4 red onion (50g)

1/3 cup chickpeas (50g)

1 oz goat cheese (28g)

1 tsp fresh rosemary

1 tsp fresh thyme

1 tsp olive oil

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.

  • 2

    Slice the red bell pepper, zucchini, and red onion into strips or chunks. In a bowl, toss the vegetables with olive oil, fresh rosemary, thyme, salt, and pepper.

  • 3

    Spread the seasoned vegetables on the baking sheet and roast in the preheated oven for 15-20 minutes until tender and slightly charred at the edges.

  • 4

    While the vegetables roast, warm the protein flatbread in a dry skillet over medium heat for 1-2 minutes per side, or until lightly toasted.

  • 5

    Once the vegetables are done, evenly distribute them over the warmed flatbread. Sprinkle the roasted chickpeas on top for an extra protein kick.

  • 6

    Crumble or thinly slice the goat cheese over the vegetables and chickpeas.

  • 7

    Optionally, finish with an extra sprinkle of fresh herbs, salt, and pepper before serving.

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

Enjoy a vibrant flatbread loaded with herb-roasted vegetables, a scattering of protein-packed chickpeas, and creamy tangy goat cheese atop a protein-enriched flatbread. The medley of roasted red bell pepper, zucchini, and red onion infused with rosemary and thyme creates a delightful blend of savory flavors, perfect for a satisfying meal any time of day.

NUTRITION

473kcal
Protein
31.6g
Fat
17.5g
Carbs
58.1g

SERVINGS

1 serving

INGREDIENTS

1 protein flatbread (60g)

1/2 red bell pepper (75g)

1/2 zucchini (90g)

1/4 red onion (50g)

1/3 cup chickpeas (50g)

1 oz goat cheese (28g)

1 tsp fresh rosemary

1 tsp fresh thyme

1 tsp olive oil

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.

  • 2

    Slice the red bell pepper, zucchini, and red onion into strips or chunks. In a bowl, toss the vegetables with olive oil, fresh rosemary, thyme, salt, and pepper.

  • 3

    Spread the seasoned vegetables on the baking sheet and roast in the preheated oven for 15-20 minutes until tender and slightly charred at the edges.

  • 4

    While the vegetables roast, warm the protein flatbread in a dry skillet over medium heat for 1-2 minutes per side, or until lightly toasted.

  • 5

    Once the vegetables are done, evenly distribute them over the warmed flatbread. Sprinkle the roasted chickpeas on top for an extra protein kick.

  • 6

    Crumble or thinly slice the goat cheese over the vegetables and chickpeas.

  • 7

    Optionally, finish with an extra sprinkle of fresh herbs, salt, and pepper before serving.