Herb-Roasted Vegetable Flatbread

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

Herb-Roasted Vegetable Flatbread

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Vegetable Flatbread

Enjoy a vibrant and savory flatbread topped with a medley of herb-roasted vegetables, tender roasted chickpeas, and a creamy layer of Greek yogurt, all finished with a sprinkle of crumbled feta and fresh herbs. This dish offers a delightful mix of textures and flavors, perfect for any meal of the day.

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NUTRITION

584kcal
Protein
31.1g
Fat
17.5g
Carbs
74.4g

SERVINGS

1 serving

INGREDIENTS

1 piece Whole Wheat Flatbread (70g)

1/2 cup Roasted Chickpeas (82g)

1 cup Mixed Roasted Vegetables (150g)

2 ounces Crumbled Feta Cheese (56g)

1/3 cup Greek Yogurt (80g)

1 tablespoon Fresh Herbs (Rosemary & Thyme)

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    On a baking sheet, toss the chopped red bell pepper, zucchini, red onion, and mushrooms with a drizzle of olive oil, salt, pepper, and a sprinkle of rosemary and thyme. Roast in the oven for about 20 minutes until tender and slightly caramelized.

  • 3

    While the vegetables roast, prepare the chickpeas by rinsing and patting dry. Toss them with a little olive oil, salt, pepper, and your choice of herbs. Spread on a separate sheet and roast for 15-20 minutes until crisp.

  • 4

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

  • 5

    Spread a thin layer of Greek yogurt evenly over the flatbread. Arrange the roasted vegetables and chickpeas on top.

  • 6

    Sprinkle crumbled feta cheese over the flatbread and garnish with additional fresh herbs.

  • 7

    Serve immediately and enjoy this balanced, nutrient-packed meal.

Herb-Roasted Vegetable Flatbread

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

Herb-Roasted Vegetable Flatbread

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Vegetable Flatbread

Enjoy a vibrant and savory flatbread topped with a medley of herb-roasted vegetables, tender roasted chickpeas, and a creamy layer of Greek yogurt, all finished with a sprinkle of crumbled feta and fresh herbs. This dish offers a delightful mix of textures and flavors, perfect for any meal of the day.

NUTRITION

584kcal
Protein
31.1g
Fat
17.5g
Carbs
74.4g

SERVINGS

1 serving

INGREDIENTS

1 piece Whole Wheat Flatbread (70g)

1/2 cup Roasted Chickpeas (82g)

1 cup Mixed Roasted Vegetables (150g)

2 ounces Crumbled Feta Cheese (56g)

1/3 cup Greek Yogurt (80g)

1 tablespoon Fresh Herbs (Rosemary & Thyme)

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    On a baking sheet, toss the chopped red bell pepper, zucchini, red onion, and mushrooms with a drizzle of olive oil, salt, pepper, and a sprinkle of rosemary and thyme. Roast in the oven for about 20 minutes until tender and slightly caramelized.

  • 3

    While the vegetables roast, prepare the chickpeas by rinsing and patting dry. Toss them with a little olive oil, salt, pepper, and your choice of herbs. Spread on a separate sheet and roast for 15-20 minutes until crisp.

  • 4

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

  • 5

    Spread a thin layer of Greek yogurt evenly over the flatbread. Arrange the roasted vegetables and chickpeas on top.

  • 6

    Sprinkle crumbled feta cheese over the flatbread and garnish with additional fresh herbs.

  • 7

    Serve immediately and enjoy this balanced, nutrient-packed meal.