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 the rustic charm of this vibrant flatbread topped with herb-roasted seasonal vegetables, marinated tempeh cubes, and crumbled goat cheese. A drizzle of olive oil and a sprinkle of fresh basil and oregano tie the flavors together for a wholesome meal that's as beautiful as it is balanced.

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NUTRITION

572kcal
Protein
34.6g
Fat
23.6g
Carbs
56.3g

SERVINGS

1 serving

INGREDIENTS

1 piece Whole Wheat Flatbread (70g)

1 cup Mixed Roasted Vegetables (100g)

0.75 cup Marinated Tempeh (110g)

1 oz Goat Cheese (28g)

1 tsp Olive Oil

1 tbsp Fresh Basil and Oregano

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Toss chopped zucchini, red bell pepper, red onion, and eggplant with a drizzle of olive oil, salt, pepper, and your choice of herbs, then spread on a baking sheet.

  • 3

    Roast the vegetables in the preheated oven for 20-25 minutes until tender and slightly caramelized.

  • 4

    While the vegetables roast, prepare the tempeh by cutting it into cubes and marinating it in a splash of olive oil, lemon juice, and dried herbs for at least 10 minutes; then pan-sear until golden on all sides.

  • 5

    Warm the whole wheat flatbread in the oven during the last 5 minutes of vegetable roasting.

  • 6

    To assemble, spread the roasted vegetables evenly over the flatbread, top with the seared tempeh cubes, and sprinkle crumbled goat cheese over the top.

  • 7

    Finish by garnishing with fresh basil and oregano, and an extra drizzle of olive oil if desired.

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 the rustic charm of this vibrant flatbread topped with herb-roasted seasonal vegetables, marinated tempeh cubes, and crumbled goat cheese. A drizzle of olive oil and a sprinkle of fresh basil and oregano tie the flavors together for a wholesome meal that's as beautiful as it is balanced.

NUTRITION

572kcal
Protein
34.6g
Fat
23.6g
Carbs
56.3g

SERVINGS

1 serving

INGREDIENTS

1 piece Whole Wheat Flatbread (70g)

1 cup Mixed Roasted Vegetables (100g)

0.75 cup Marinated Tempeh (110g)

1 oz Goat Cheese (28g)

1 tsp Olive Oil

1 tbsp Fresh Basil and Oregano

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Toss chopped zucchini, red bell pepper, red onion, and eggplant with a drizzle of olive oil, salt, pepper, and your choice of herbs, then spread on a baking sheet.

  • 3

    Roast the vegetables in the preheated oven for 20-25 minutes until tender and slightly caramelized.

  • 4

    While the vegetables roast, prepare the tempeh by cutting it into cubes and marinating it in a splash of olive oil, lemon juice, and dried herbs for at least 10 minutes; then pan-sear until golden on all sides.

  • 5

    Warm the whole wheat flatbread in the oven during the last 5 minutes of vegetable roasting.

  • 6

    To assemble, spread the roasted vegetables evenly over the flatbread, top with the seared tempeh cubes, and sprinkle crumbled goat cheese over the top.

  • 7

    Finish by garnishing with fresh basil and oregano, and an extra drizzle of olive oil if desired.