Veggie Flatbread Recipe
Roasted seasonal veggies, red pepper pesto, spinach and crumbled goat cheese
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Ingredients
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Red Pepper Pesto
Method
Directions
- 1
Roast the Veggies
Preheat the oven to 425°F (220°C). Chop zucchini, bell peppers, and red onion into bite-sized pieces. Toss them in olive oil, salt, and pepper. Spread the veggies on a baking sheet and roast for 20-25 minutes until tender.
- 2
Make the Pesto
In a food processor, combine roasted red peppers, pine nuts, garlic, olive oil, Parmesan cheese, basil leaves, and salt. Blend until smooth.
- 3
Assemble the Flatbread
Spread a generous layer of red pepper pesto on each piece of flatbread. Top with roasted veggies, fresh spinach, and crumbled goat cheese.
- 4
Bake the Flatbread
Place the assembled flatbreads on a baking sheet and bake at 400°F (200°C) for about 10-12 minutes, or until the cheese is slightly melted and the edges are crispy.
- 5
Serve
Remove from the oven, slice, and serve warm.