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Spring Veggie Flatbread

Spring Veggie Flatbread: A Fresh, Flavor-Packed Recipe for the Season

  • Author: Alice Barry
  • Total Time: 25 minutes
  • Yield: 2 flatbreads (serves 2–4) 1x
  • Diet: Vegetarian

Description

This Spring Veggie Flatbread is a light and flavorful seasonal recipe featuring roasted spring vegetables, melted sharp white cheddar, and tangy feta cheese layered on garlicky naan bread. Perfect for quick dinners, lunches, or appetizers, it combines crisp textures, vibrant colors, and wholesome ingredients for a fresh spring meal ready in under 30 minutes.

Ingredients

Scale
  • 1/2 red onion, thinly sliced
  • 1 small bunch broccoli, cut into small florets
  • 1/2 yellow squash, thinly sliced into circles
  • 1/2 zucchini, diced into half-moons
  • 1 cup mushrooms, thinly sliced
  • 3–4 stalks asparagus, chopped into thirds
  • 1 cup sharp white cheddar cheese
  • 2 garlic naan flatbreads
  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • Salt and pepper, to taste
  • Feta cheese, for topping (optional)
  • Red pepper flakes, for garnish (optional)
  • Fresh parsley or herbs, for garnish (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. Slice all vegetables evenly and arrange them on the sheet pan in a single layer.
  3. Drizzle olive oil over the veggies and season with garlic powder, salt, and pepper. Toss to coat.
  4. Roast vegetables for 6–7 minutes. Remove mushrooms and onions once caramelized; set aside.
  5. Increase oven temperature to 400°F (200°C) and continue roasting remaining vegetables for another 10 minutes.
  6. Place naan flatbreads on the sheet pan and toast in the oven for 2 minutes.
  7. Top naan with sharp white cheddar cheese and roasted vegetables.
  8. Bake for an additional 3–5 minutes, until cheese is melted and edges are crisp.
  9. Remove from oven, sprinkle with feta cheese, fresh herbs, and red pepper flakes if desired. Serve warm.

Notes

  • Use any seasonal vegetables on hand for variety and color.
  • Substitute mozzarella or goat cheese for different flavor profiles.
  • Make ahead by roasting vegetables earlier and assembling before serving.
  • Reheat leftovers in the oven at 350°F for 5–7 minutes for best texture.
  • For vegan or gluten-free versions, use vegan cheese and GF flatbread.
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Roasting and Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1/2 flatbread
  • Calories: 310
  • Sugar: 6g
  • Sodium: 460mg
  • Fat: 18g
  • Saturated Fat: 7g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 28g
  • Fiber: 4g
  • Protein: 12g
  • Cholesterol: 28mg

Keywords: Spring Veggie Flatbread, roasted vegetables, naan flatbread, healthy spring recipe, vegetarian flatbread, easy dinner, seasonal recipe

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Find it online: https://cookfavorite.com/spring-veggie-flatbread-recipe/