Ingredients:

  • 1 large (7 oz / 200g) red bell pepper, diced
  • 1 medium (7 oz / 200g) zucchini, halved and sliced
  • 1 small (3 oz / 85g) red onion, wedged
  • 1 cup (150g) cherry tomatoes
  • 2 tbsp (30ml) extra virgin olive oil
  • ½ tsp (3g) sea salt
  • ¼ tsp (1g) black pepper
  • 4 (6 oz / 170g each) whole grain flatbreads
  • 4 oz (115g) herbed goat cheese, softened
  • ½ cup (50g) crumbled feta cheese
  • 2 cups (30g) fresh baby arugula
  • 2 tbsp (30ml) balsamic glaze
  • 1 tbsp (15ml) lemon juice

Instructions:

  1. Preheat your oven to 425°F (220°C). Toss the diced pepper, zucchini, onion, and tomatoes on a parchment-lined sheet pan with olive oil, salt, and pepper. Spread them in a single layer to avoid steaming.
  2. Roast the vegetables for 12–15 minutes until the edges are charred and the tomatoes have just begun to burst.
  3. Reduce oven heat to 400°F (200°C). Place flatbreads on a clean baking sheet.
  4. Spread a generous layer of softened goat cheese across each bread, leaving a ½-inch border to create a moisture barrier.
  5. Top the cheese with the roasted vegetable medley and a sprinkle of feta.
  6. Bake for 5–8 minutes, or until the cheese is bubbling and the edges of the flatbread are golden brown.
  7. Remove from the oven and immediately top with fresh arugula. Finish with a drizzle of balsamic glaze and a squeeze of lemon juice.