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Roasted Vegetable and Herbed Goat Cheese Flatbread with Hot Honey Drizzle
Ingredients
  • 2 red onions, sliced into ½-inch wedges
  • 2 red bell peppers, sliced into ½-inch strips
  • 4 carrots, sliced into ½-inch coins
  • 2 eggplants, cut into ¾-inch cubes
  • ¼ cupolive oil, divided
  • 2 tablespoonsbalsamic vinegar
  • kosher salt and freshly ground black pepper
  • 8 ouncesplain goat cheese, room temp
  • ¼ cupbasil, roughly chopped
  • ¼ cupparsley, roughly chopped
  • 3 flatbreads (pita or naan work well)
  • ½ cuppitted Castelvetrano olives, halved
  • ¼ cupcapers, packed in water (not salt)
  • 2 garlic cloves, halved
  • 5 ouncesarugula
  • hot honey for drizzling
  • flaky sea salt for sprinkling
  • One of my go-to meal-prep items is roasted vegetables: They’re super simple to make and 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, I add a bright herb-goat cheese spread. For a caponata-inspired twist, I sprinkle 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 agrodolce flatbread of my dreams.
  • subheading: RELATED: How to roast vegetables perfectly every time:
  • TECHNIQUE TIP: Cut all veggies 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.
Steps
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