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 delicious flatbread loaded with herb-roasted bell peppers, zucchini, and cherry tomatoes, topped with creamy goat cheese and savory grilled tempeh. This vibrant blend of flavors is accentuated with a drizzle of olive oil and fresh herbs, making it a satisfying and balanced meal perfect for any time of day.

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NUTRITION

569kcal
Protein
36.4g
Fat
29.7g
Carbs
43.3g

SERVINGS

1 serving

INGREDIENTS

1 piece Whole Wheat Flatbread (60g)

1/2 cup Roasted Bell Peppers (75g)

1/2 cup Roasted Zucchini (65g)

1/2 cup Cherry Tomatoes (75g)

2.5 oz Goat Cheese (70g)

1 tsp Olive Oil (4.5g)

3 oz Grilled Tempeh (85g)

2 tbsp Fresh Herbs (Basil & Thyme)

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Slice the bell peppers, zucchini, and cherry tomatoes. Toss them lightly with olive oil, salt, pepper, and fresh herbs.

  • 3

    Spread the vegetables on a baking sheet and roast for about 15-20 minutes until they are tender and slightly charred.

  • 4

    While vegetables are roasting, prepare the grilled tempeh by slicing it into strips if not pre-sliced and heating it on a skillet over medium heat until warmed through with light grill marks.

  • 5

    Warm the whole wheat flatbread in the oven or on a skillet for a few minutes until pliable.

  • 6

    Assemble the flatbread by evenly spreading crumbled goat cheese over it, then layer the roasted vegetables and top with grilled tempeh.

  • 7

    Finish with a light drizzle of extra olive oil and an extra sprinkle of fresh herbs if desired 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

Savor a delicious flatbread loaded with herb-roasted bell peppers, zucchini, and cherry tomatoes, topped with creamy goat cheese and savory grilled tempeh. This vibrant blend of flavors is accentuated with a drizzle of olive oil and fresh herbs, making it a satisfying and balanced meal perfect for any time of day.

NUTRITION

569kcal
Protein
36.4g
Fat
29.7g
Carbs
43.3g

SERVINGS

1 serving

INGREDIENTS

1 piece Whole Wheat Flatbread (60g)

1/2 cup Roasted Bell Peppers (75g)

1/2 cup Roasted Zucchini (65g)

1/2 cup Cherry Tomatoes (75g)

2.5 oz Goat Cheese (70g)

1 tsp Olive Oil (4.5g)

3 oz Grilled Tempeh (85g)

2 tbsp Fresh Herbs (Basil & Thyme)

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Slice the bell peppers, zucchini, and cherry tomatoes. Toss them lightly with olive oil, salt, pepper, and fresh herbs.

  • 3

    Spread the vegetables on a baking sheet and roast for about 15-20 minutes until they are tender and slightly charred.

  • 4

    While vegetables are roasting, prepare the grilled tempeh by slicing it into strips if not pre-sliced and heating it on a skillet over medium heat until warmed through with light grill marks.

  • 5

    Warm the whole wheat flatbread in the oven or on a skillet for a few minutes until pliable.

  • 6

    Assemble the flatbread by evenly spreading crumbled goat cheese over it, then layer the roasted vegetables and top with grilled tempeh.

  • 7

    Finish with a light drizzle of extra olive oil and an extra sprinkle of fresh herbs if desired before serving.