One of my favorite go to meal prep items is roasted veggies, not only because its super simple but because it can be turned into so many meals! Use any combination of your favorite vegetables here but be sure to cut them into uniform sizes so they roast evenly. To make a creamy base for the veggies to sit on, I mixed an herb goat cheese spread to add some brightness. I added a slight caponata twist buy sprinkling on capers and olives. The arugula on top adds a peppery bite while the hot honey drizzle gives a kick. The sprinkling of red wine vinegar is the final touch to making this the agro dolce flatbread of my dreams.
Serving Size: 3 flatbreads (depending on the size of your bread)
Technique Tip: Cut all veggies to the same size before roasting to ensure they cook evenly.
Swap Option: Use pita instead of flatbread to build. Cut into smaller pieces and serve as an appetizer.
Ingredients
¼ cup olive oil, divided
2 tablespoons balsamic vinegar
2 red onions, sliced into ½ in wedges
2 red bell peppers, sliced into ½ in strips
4 carrots, sliced into ½ inch coins
2 eggplants, cut into ¾ inch cubes
8 ounces plain goat cheese, room temp
¼ cup basil, roughly chopped
¼ cup parsley, roughly chopped
¼ cup capers, packed in water, not salt
½ cup Castelvetrano olives, halved
3 Flatbreads, each about 12 inches long (or 3 pita breads)
2 Garlic cloves, halved
5 oz container baby arugula
Hot honey for drizzling
Flaky sea salt for sprinkling
Recipe Steps
1. Preheat your oven to 425 degrees. In a large mixing bowl, combine red onion, bell peppers, carrots, eggplant, 2 tablespoons olive oil, salt, and pepper. Toss to combine.
2. Divide veggies between two sheet trays. Place in the oven and roast until golden brown and tender, about 15 to 20 minutes. Be sure to toss veggies halfway thru to ensure they cook evenly.
3. Make herb goat cheese spread: In another mixing bowl, combine goat cheese, chopped basil, chopped parsley, salt, and pepper. Mix to combine. Set aside while you prepare your flatbread.
4. Using a grill pan or large skillet set on top of a skillet over medium-high heat, toast flatbread on both sides until warmed thru and slightly browned, about 2 to 3 minutes.
5. Once flatbread comes off the grill pan or skillet, rub with the cut side of a garlic clove.
6. Build flatbread: Spread 1/3 of the goat cheese mixture on the top of the slightly warm flatbread. Add 1/3 of the roasted veggies, 1 tablespoon of capers, 2 tablespoons of olives, and a handful of arugula.
7. Drizzle flatbread with hot honey, and flaky sea salt. Cut into pieces before serving.