Rustic Roasted Veggie Flatbread

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

Rustic Roasted Veggie Flatbread

YOUR SOLIN GENERATED RECIPE

Rustic Roasted Veggie Flatbread

Enjoy a vibrant Rustic Roasted Veggie Flatbread featuring a crisp whole wheat flatbread layered with oven-roasted red bell pepper, zucchini, and red onion. Topped with savory roasted chickpeas, crumbled tangy feta, and a refreshing nonfat Greek yogurt tzatziki drizzle, this dish offers a satisfying interplay of textures and bright, rustic flavors perfect for any meal.

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NUTRITION

496kcal
Protein
31.3g
Fat
12.2g
Carbs
71.9g

SERVINGS

1 serving

INGREDIENTS

1 piece Whole Wheat Flatbread (60g)

1/2 red bell pepper (80g)

1/2 zucchini (80g)

1/4 red onion (50g)

3/4 cup roasted chickpeas (100g)

1 oz feta cheese (28g)

1/2 cup Nonfat Greek Yogurt (120g)

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Slice the red bell pepper, zucchini, and red onion into even pieces. Toss them with a touch of olive oil, salt, and pepper (if desired) for roasting.

  • 3

    Spread the vegetables on a baking sheet and roast for about 20 minutes or until tender and slightly caramelized.

  • 4

    If not pre-roasted, prepare the chickpeas by rinsing, patting dry, tossing with a pinch of salt, paprika, and a little olive oil, and roasting them for 20-25 minutes until crispy.

  • 5

    Warm the whole wheat flatbread in the oven for a few minutes to soften it.

  • 6

    Assemble your flatbread by spreading a layer of nonfat Greek yogurt over the flatbread as a tzatziki base.

  • 7

    Top with the roasted vegetables, then sprinkle the roasted chickpeas evenly over the top.

  • 8

    Finish with crumbled feta cheese and garnish with fresh herbs if desired.

  • 9

    Slice and serve while warm for a satisfying meal.

Rustic Roasted Veggie Flatbread

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

Rustic Roasted Veggie Flatbread

YOUR SOLIN GENERATED RECIPE

Rustic Roasted Veggie Flatbread

Enjoy a vibrant Rustic Roasted Veggie Flatbread featuring a crisp whole wheat flatbread layered with oven-roasted red bell pepper, zucchini, and red onion. Topped with savory roasted chickpeas, crumbled tangy feta, and a refreshing nonfat Greek yogurt tzatziki drizzle, this dish offers a satisfying interplay of textures and bright, rustic flavors perfect for any meal.

NUTRITION

496kcal
Protein
31.3g
Fat
12.2g
Carbs
71.9g

SERVINGS

1 serving

INGREDIENTS

1 piece Whole Wheat Flatbread (60g)

1/2 red bell pepper (80g)

1/2 zucchini (80g)

1/4 red onion (50g)

3/4 cup roasted chickpeas (100g)

1 oz feta cheese (28g)

1/2 cup Nonfat Greek Yogurt (120g)

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Slice the red bell pepper, zucchini, and red onion into even pieces. Toss them with a touch of olive oil, salt, and pepper (if desired) for roasting.

  • 3

    Spread the vegetables on a baking sheet and roast for about 20 minutes or until tender and slightly caramelized.

  • 4

    If not pre-roasted, prepare the chickpeas by rinsing, patting dry, tossing with a pinch of salt, paprika, and a little olive oil, and roasting them for 20-25 minutes until crispy.

  • 5

    Warm the whole wheat flatbread in the oven for a few minutes to soften it.

  • 6

    Assemble your flatbread by spreading a layer of nonfat Greek yogurt over the flatbread as a tzatziki base.

  • 7

    Top with the roasted vegetables, then sprinkle the roasted chickpeas evenly over the top.

  • 8

    Finish with crumbled feta cheese and garnish with fresh herbs if desired.

  • 9

    Slice and serve while warm for a satisfying meal.