Loaded Veggie Flatbread
I paid $10 at my local Irish pub for this same meal, except their's was a quarter of the size and not all that good. I also didn't have to go shopping for ingredients because everything I used are things I usually have on hand.
Serves: 1
Ready in: 15 minutes
You'll Need:
1/4 cup shredded carrots
1 small zucchini, diced
1/2 red bell pepper, thinly sliced1 whole grain flat bread
1 plum tomato, diced
3-4 kalamata olives, chopped
1/4 cup crumbled goat cheese
1/2 teaspoon dried oregano
1/4 teaspoon crushed red pepper flakes
2 teaspoons olive oil
salt + pepper
Here's How:
1. Preheat the oven to 450 degrees.
2. Place the shredded carrots, diced zucchini and red bell pepper in a bowl, and microwave for two minutes to soften the veggies.
3. Lay the flatbread on a baking sheet. Arrange the veggies over the flatbread, and top with the tomato, olives, and goat cheese. Sprinkle over with oregano and red pepper flakes, and season with salt and pepper. Drizzle the top with olive oil.
4. Bake for 10 minutes, or until it's crispy.
Ready in: 15 minutes
You'll Need:
1/4 cup shredded carrots
1 small zucchini, diced
1/2 red bell pepper, thinly sliced1 whole grain flat bread
1 plum tomato, diced
3-4 kalamata olives, chopped
1/4 cup crumbled goat cheese
1/2 teaspoon dried oregano
1/4 teaspoon crushed red pepper flakes
2 teaspoons olive oil
salt + pepper
Here's How:
1. Preheat the oven to 450 degrees.
2. Place the shredded carrots, diced zucchini and red bell pepper in a bowl, and microwave for two minutes to soften the veggies.
3. Lay the flatbread on a baking sheet. Arrange the veggies over the flatbread, and top with the tomato, olives, and goat cheese. Sprinkle over with oregano and red pepper flakes, and season with salt and pepper. Drizzle the top with olive oil.
4. Bake for 10 minutes, or until it's crispy.
