Roasted Spring Vegetable Flatbread Recipe
A vibrant vegan flatbread topped with roasted spring vegetables, garlic, and herbs—light, crisp, and endlessly Instagrammable.
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
Instructions
- Preheat oven to 400°F (200°C) and line your baking sheet with parchment like a pro.
- In a bowl, toss cherry tomatoes, asparagus, onion, and zucchini with olive oil, garlic, salt, pepper, and chili flakes.
- Lay your flatbread on the baking sheet like you own the kitchen.
- Spread the veggie mix evenly over it, because presentation is everything.
- Roast in the oven for 25 minutes, until it looks crisp and veggie edges start to brown like they're sun-kissed.
- Drizzle with balsamic glaze, because you’re extra and proud.
- 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.