Roasted Veggie Pesto Flatbreads
with Crumbled Goat Cheese
Cooking time
20 minutes
Servings
2/4
Calories
510 /serving
These veggie flatbreads are so quick and cozy, they make pizza delivery a thing of the past. Nothing beats home-roasted veggies as a topping: eggplant and zucchini are loaded over a swish of basil pesto, with roasted garlic and goat cheese for a taste bump.
We will send you:
- 1 Green zucchini
- 1 Eggplant
- 30ml Basil pesto
- 15g Minced roasted garlic
- 60g Goat cheese
- 2 Naan
- 7.5g Bell Pepper & Olive spices (garlic, red bell pepper, dried black olives, basil, oregano, salt, parsley, lemon, sunflower oil, black pepper)
Contains: Cashews • Milk • Wheat
You will need:
Oil
Parchment paper
Pepper
2 Sheet pans
Total Fat
23 g
Saturated Fat
6 g
Sodium
1100 mg
Total Carb
67 g
Sugars
10 g
Protein
21 g
Fibre
10 g
Preparation
Mise en place
- Preheat the oven to 450°F.
- Medium-dice the zucchini and eggplant.
Roast the vegetables
- On a lined sheet pan, toss the zucchini and eggplant with a drizzle of oil, the spices and black pepper.
- Roast, stirring halfway, 7 to 9 min., until browned and tender.
Assemble & bake the flatbreads
- Arrange the naan on a second lined sheet pan.
- Spread with the pesto.
- Top with the vegetables, garlic and cheese.
- Bake, 4 to 6 min., until the edges of the naan are golden.
Plate your dish
- Divide the flatbreads (cut into wedges) between your plates. Bon appétit!
Discover all our best recipes and more
Celebrate 10 years of Goodfood with our very first cookbook, just in time for the holidays! Filled with our most-loved recipes, it's the perfect gift for the food enthusiasts in your life. Get yours now and savor a decade of Goodfood magic!
