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Roasted Spring Vegetable Flatbread Recipe

A vibrant vegan flatbread topped with roasted spring vegetables, garlic, and herbs—light, crisp, and endlessly Instagrammable.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 215
Ingredients Method Notes

Ingredients
  

  • 1 flatbread or naan store-bought or homemade
  • 1/2 cup cherry tomatoes halved
  • 1/2 cup asparagus chopped
  • 1/4 cup red onion sliced thin
  • 1/2 cup zucchini thinly sliced
  • 1 tbsp olive oil
  • 1 garlic clove minced
  • Salt to taste
  • Black pepper to taste
  • 1/4 tsp red pepper flakes optional
  • 1 tbsp balsamic glaze optional, but glam
  • Fresh basil or parsley for garnish

Method
 

  1. Preheat oven to 400°F (200°C) and line your baking sheet with parchment like a pro.
  2. In a bowl, toss cherry tomatoes, asparagus, onion, and zucchini with olive oil, garlic, salt, pepper, and chili flakes.
  3. Lay your flatbread on the baking sheet like you own the kitchen.
  4. Spread the veggie mix evenly over it, because presentation is everything.
  5. Roast in the oven for 25 minutes, until it looks crisp and veggie edges start to brown like they're sun-kissed.
  6. Drizzle with balsamic glaze, because you’re extra and proud.
  7. Top with herbs, slice it up, and serve while it’s hot and gorgeous.

Notes

📊 Nutritional Values (Per Serving)

  • Calories: 215
  • Total Fat: 7g
  • Saturated Fat: 1g
  • Carbohydrates: 30g
  • Fiber: 4g
  • Protein: 5g

💪 Vitamins & Minerals (Per Serving)

  • Vitamin C: 44%
  • Vitamin A: 28%
  • Iron: 11%
  • Folate: 20%
  • Vitamin K: 36%

💡 Tips to Elevate Flavor

  • Add a spread of hummus or white bean purée before topping the veggies.
  • Sprinkle pine nuts or pumpkin seeds post-bake for crunch.
  • Add lemon zest before serving for that fresh "just back from the Amalfi Coast" zing.
  • Use gluten-free flatbread if needed, and yes, it’ll still be delish.
  • Serve with sparkling water and attitude.