ROASTED VEG & HERBED VEGAN CHEESE FLATBREAD WITH HOT HONEY DRIZZLE

So simple and so good for you!

Whole Food Plant Based, Vegan, Dairy Free

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Ingredients

• 1 orange pepper, chopped

• 1 eggplant, chopped

• 1 c baby bellas, chopped

• 1 small zucchini, chopped

• EVOO

• 1 T balsamic vinegar

• pink salt & pepper

• 8 oz plain vegan goat cheese (or cream cheese)

• basil, parsley, onion powder, garlic powder (to taste)

• 2 flatbreads

• 1 T capers

• fresh arugula or spinach

• hot honey for drizzling

• flaky sea salt for sprinkling

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Directions

Preheat oven to 425. On a sheet pan, combine bell pepper, eggplant, mushrooms, zucchini, olive oil, balsamic vinegar, basil, onion powder, garlic powder, salt and pepper. Toss to combine.

Place in the oven and roast for about 15-20 minutes.

Make herb goat cheese spread:

In a mixing bowl, combine goat cheese, basil, capers, salt and pepper. Mix to combine.

Using a grill pan or large skillet set on top of a skillet over medium-high heat, toast flatbreads on both sides until warmed through and slightly browned, about 2 to 3 minutes each.

Once flatbreads come off the grill pan or skillet, sprinkle with salt.

Spread the goat cheese mixture on top of the flatbread. Add the roasted veggies and a handful of arugula.

Drizzle flatbreads with hot honey and sprinkle with flaky sea salt. Cut into pieces before serving.