Chef notes
One of my go-to meal-prep items is roasted vegetables: They’re super simple to make and can be turned into so many meals. Use any combination of your favorite vegetables here but be sure to cut them into uniform sizes so they roast evenly. To make a creamy base for the veggies, I add a bright herb-goat cheese spread. For a caponata-inspired twist, I sprinkle on capers and olives. The arugula on top adds a peppery bite while the hot honey drizzle gives a kick. The sprinkling of red wine vinegar is the final touch to making this the agrodolce flatbread of my dreams.
Related: How to roast vegetables perfectly every time
Technique tip: Cut all veggies the same size before roasting to ensure they cook evenly.
Swap option: Use pita instead of flatbread to build. Cut into smaller pieces and serve as an appetizer.
Ingredients
- 2 red onions, sliced into 1/2-inch wedges
- 2 red bell peppers, sliced into 1/2-inch strips
- 4 carrots, sliced into 1/2-inch coins
- 2 eggplants, cut into 3/4-inch cubes
- 1/4 cup olive oil, divided
- 2 tablespoons balsamic vinegar
- kosher salt and freshly ground black pepper
- 8 ounces plain goat cheese, room temp
- 1/4 cup basil, roughly chopped
- 1/4 cup parsley, roughly chopped
- 3 flatbreads (pita or naan work well)
- 1/2 cup pitted Castelvetrano olives, halved
- 1/4 cup capers, packed in water (not salt)
- 2 garlic cloves, halved
- 5 ounces arugula
- hot honey for drizzling
- flaky sea salt for sprinkling
Preparation
1.Preheat your oven to 425 F. In a large mixing bowl, combine red onion, bell peppers, carrots, eggplant, 2 tablespoons olive oil, balsamic vinegar, salt and pepper. Toss to combine.
2.Divide veggies between two sheet trays. Place in the oven and roast until golden brown and tender, about 15 to 20 minutes. Be sure to toss veggies halfway through to ensure they cook evenly.
3.Make herb goat cheese spread: In another mixing bowl, combine goat cheese, chopped basil, chopped parsley, salt and pepper. Mix to combine. Set aside while you prepare your flatbreads.
4.Using a grill pan or large skillet set on top of a skillet over medium-high heat, toast flatbreads on both sides until warmed though and slightly browned, about 2 to 3 minutes each.
5.Once flatbreads comes off the grill pan or skillet, rub with the cut side of a garlic clove.
6.Build flatbreads: Spread 1/3 of the goat cheese mixture on the top of the slightly warm flatbread. Add 1/3 of the roasted veggies, 1 tablespoon of capers, 2 tablespoons of olives and a handful of arugula. Repeat process with other 2 flatbreads.
7.Drizzle flatbreads with hot honey and springle with flaky sea salt. Cut into pieces before serving.
