Roasted Vegetable Flatbread
Crispy flatbread topped with garlic-roasted zucchini, tomatoes, and red onion, finished with creamy goat cheese, fresh arugula, and balsamic drizzle.
Ingredients
- 2 flatbread crusts
- 1 cup zucchini, sliced
- 1/2 cup red onion, sliced
- 1 cup cherry tomatoes, halved
- 2 tbsp extra virgin olive oil
- 2 garlic cloves, minced
- 4 oz goat cheese, crumbled
- 2 cups baby arugula
- 2 tbsp balsamic glaze
- 1/2 tsp salt and pepper
Instructions
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1
Preheat oven to 425F and line a baking sheet with parchment paper.
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2
Toss 1 cup sliced zucchini, 1/2 cup sliced red onion, and 1 cup halved cherry tomatoes with 2 tbsp extra virgin olive oil, 2 minced garlic cloves, and 1/2 tsp salt and pepper.
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3
Spread vegetables on the baking sheet and roast for 12 to 15 minutes until tender.
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4
Place 2 flatbread crusts on a baking sheet, top with roasted vegetables and 4 oz crumbled goat cheese, then bake for 5 to 7 minutes until crisp.
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5
Remove from oven, top with fresh 2 cups baby arugula, and drizzle with 2 tbsp balsamic glaze before serving.