YOUR SOLIN GENERATED RECIPE
Herb-Roasted Vegetable and Goat Cheese Flatbread
Enjoy a savory flatbread layered with herb-roasted vegetables, crumbled goat cheese, and crispy roasted chickpeas. This dish delivers a satisfying blend of textures and flavors, from the smoky sweetness of the roasted red bell pepper and zucchini to the tangy creaminess of the goat cheese, all on a hearty whole wheat flatbread.
INGREDIENTS
1 piece Whole Wheat Flatbread (70g)
0.5 cup diced Red Bell Pepper (75g)
0.5 cup diced Zucchini (65g)
0.25 cup diced Red Onion (40g)
2.5 oz Fresh Goat Cheese (70g)
0.5 cup Roasted Chickpeas (82g)
1 teaspoon Dried Herbs
0.5 tablespoon Olive Oil
PREPARATION
Preheat the oven to 400°F.
On a baking sheet, toss diced red bell pepper, zucchini, and red onion with olive oil, dried herbs, salt, and pepper.
Roast the vegetables in the oven for about 15-20 minutes until tender and slightly charred.
While the vegetables roast, warm the whole wheat flatbread either in a dry skillet or in the oven for a few minutes until soft.
Spread the fresh goat cheese evenly over the warmed flatbread.
Top with the roasted vegetables and sprinkle roasted chickpeas over the flatbread.
Finish with an extra light drizzle of olive oil and a pinch more of dried herbs if desired, then serve immediately.