Short Description
A deliciously simple flatbread topped with creamy whipped feta and colorful roasted vegetables. Warm, flavorful, and perfect for a light lunch, appetizer, or snack.
Why You’ll Love This Recipe
-
Perfect balance: Combines crisp flatbread, tangy whipped feta, and roasted veggies for a delightful bite.
-
Quick assembly: Minimal prep using pantry staples and easy-to-find ingredients.
-
Versatile appeal: Customize with your favorite vegetables or fresh herbs to suit any taste.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
-
2 flatbreads or naan
-
Assorted roasted vegetables (zucchini, red onion, bell pepper, eggplant)
-
Crumbled feta cheese
-
Greek yogurt or cream cheese
-
Olive oil
-
Garlic clove, minced
-
Salt & pepper
-
Fresh herbs (thyme, parsley, or basil), optional
Directions
-
Preheat oven: Preheat to 200 °C (400 °F). Place flatbreads on a baking sheet.
-
Make whipped feta: In a food processor, blend feta, Greek yogurt (or cream cheese), minced garlic, and olive oil until smooth and creamy. Season with salt and pepper to taste.
-
Assemble flatbreads: Spread whipped feta evenly over each flatbread. Top with the roasted vegetables and a light sprinkle of salt and pepper.
-
Bake: Bake for 8–10 minutes, until flatbread edges are crisp and toppings are warmed through.
-
Garnish and serve: Remove from oven, sprinkle with fresh herbs if using, slice into portions, and serve warm.
Servings and Timing
-
Yield: 2–4 servings (depending on portion size)
-
Preparation Time: 10 minutes
-
Cooking Time: 8–10 minutes
-
Total Time: Approximately 20 minutes
Variations
-
Add protein: Top with sliced grilled chicken, cooked chickpeas, or crumbled sausage.
-
Different cheeses: Swap feta for goat cheese or ricotta for a milder flavor.
-
Extra flavor: Add a drizzle of balsamic glaze or sprinkle of red pepper flakes after baking.
-
Change veggies: Use roasted mushrooms, cherry tomatoes, or spinach based on preference or seasonal produce.
Storage/Reheating
-
Storage: Store leftover flatbreads in an airtight container in the refrigerator for up to 2 days.
-
Reheating: Warm in a preheated oven at 180 °C (350 °F) for 5–7 minutes until heated through. Avoid microwaving, which may soften the crust too much.
FAQs
1. Can I use store-bought whipped feta?
Yes—using store-bought whipped feta saves time. Adjust seasoning to taste if it’s already salted.
2. Do the vegetables need to be roasted ahead of time?
They should be pre-roasted. You can roast them separately or use leftovers; roasting beforehand brings out sweetness and texture.
3. Can I use gluten-free flatbread?
Yes—gluten-free flatbreads or naan work well; adjust baking time as needed for crispness.
4. Is Greek yogurt necessary?
Greek yogurt adds creaminess and tang. You can replace it with cream cheese, sour cream, or skip entirely for a thicker whipped feta.
5. How can I make this vegan?
Use vegan cream cheese or cashew-based cheese, and substitute nutritional yeast or garlic for cheesy flavor.
6. Can I prep this ahead?
Make the whipped feta and roast the veggies in advance. Assemble flatbreads and bake right before serving.
7. What herbs work best?
Parsley, basil, or thyme bring bright, fresh notes post-baking. Chives or arugula are also great options.
8. Can I freeze leftovers?
Freezing isn’t recommended, as it may change the texture of the whipped feta and crust upon reheating.
9. How to get the crispiest crust?
Bake directly on a preheated baking stone or steel, or pre-toast the flatbread for 2–3 minutes before adding toppings.
10. Is it suitable for meal prep?
Definitely. Store components separately, assemble, and bake at mealtime for a fresh, quick meal.
Conclusion
Flatbread with Roasted Veggies & Whipped Feta is an easy yet elegant dish that’s full of flavor and texture. With its creamy, tangy feta base and vibrant roasted veggies, it’s perfect for a light meal or impressive appetizer. Quick to prepare and endlessly adaptable, this flatbread will quickly become a favorite.
[tasty-recipe id=”19784″]