Roasted Vegetable & Goat Cheese Flatbread
Nutrition per serving
Protein per 100 kcal: 3g · Energy from macros: 12% protein / 40% carbs / 48% fat
Ingredients
- 2 flatbreads
- 1 zucchini, sliced
- 1 red bell pepper, sliced
- 1 red onion, sliced
- 150g cherry tomatoes, halved
- 2 tbsp olive oil
- 2 garlic cloves, minced
- 1 tsp dried oregano
- 100g soft goat cheese, crumbled
- 30g rocket leaves
- 1 tbsp balsamic glaze
- 1 tsp honey
- Salt and black pepper, to taste
Instructions
Preheat the oven to 220°C. Toss the zucchini, red pepper, red onion and cherry tomatoes with the olive oil, garlic, oregano, salt and pepper.
Spread the vegetables in a single layer on a baking tray and roast for 20 minutes until charred at the edges.
Place the flatbreads on a baking tray and brush them lightly with olive oil.
Top the flatbreads with the roasted vegetables and crumble the goat cheese over them.
Bake for 5 minutes until the cheese softens and the flatbread edges turn crisp.
Scatter the rocket over the top, drizzle with balsamic glaze and honey, slice and serve warm.
Roasted vegetable and goat cheese flatbread is a light, colourful lunch — sweet roasted zucchini, peppers and cherry tomatoes piled on a crisp flatbread with creamy, tangy goat cheese, fresh rocket and a drizzle of balsamic glaze. Ready in about 40 minutes, and perfect for a satisfying weight-loss lunch.
