Roasted Spring Veggie Flatbread

This Roasted Spring Veggie Flatbread is loaded with caramelized roasted veggies, sharp white cheddar cheese all on top of a garlic-y naan bread. Say hello to the Spring dinner of your dreams.

This post was originally published in May of 2018 but I updated the photos and included better instruction in the recipe!

I love carbs. Specifically bread. Any kind will do, really. I’ll take a big fat slice of toasted sourdough smothered with butter. Or maybe a nice crusty baguette slathered with olive oil and balsamic. I’ll even take a loaded PB+J on plain ol’ white bread. Yup, if it has carbs, you can bet I’ll be eating it.

Spring + Couponing + Carbs

That’s why I was so excited this past weekend when I got a bunch of naan bread on sale at the grocery store. I’ve recently been attempting to coupon because, well, I just love saving money. I always grew up in a frugal family and it was important for me to keep that mindset when I had my own home and family. Anyone else love a good sale?!

fresh veggies

Anyway! It’s Spring time now, which I’m so excited about. Spring to me is all about light, easy dishes. I don’t want anything super heavy to weigh me down as I go walk to get ice cream right?! Right.

So, I took it upon myself to create the best of both worlds: bread + veggies in one delicious, light, perfect Spring dish.

close up of roasted vegetables

I love how crispy and caramelized the veggies get in the oven. They just ooooooze delightful flavors. Sitting atop of the crunchy roasted garlic naan. Oh man.

I think my favorite vegetable on the flatbread had to be the squash! It was so crunchy and flavorful – not watery or dissolve in your mouth at all (like squash/zucchini can occasionally be)

Oh, and I might have forgotten to mention but this has TWO TYPES OF CHEESE ON IT.

side view of Roasted Spring Veggie Flatbread

Listen, if I’m trying to eat healthy/light for Spring, it’s okay if I put a little sprinkling of cheese on it okay?! I know y’all understand me, I guess I’m just talking to my inner demons who want me to give up dairy. (Not gonna happen anytime soon!)

Keep in mind, you can use whatever vegetables you have on hand. It’s really a blank canvas.

Ingredients you Need:

  • asparagus
  • garlic naan bread
  • yellow squash
  • zucchini
  • broccoli
  • red onion
  • mushrooms
  • sharp white cheddar cheese
  • feta cheese
  • salt, pepper, garlic powder
  • fresh herbs for garnish (optional)
  • red pepper flakes (optional)

How to Make Roasted Spring Veggie Flatbread:

Preheat the oven to 350. Slice and dice all of your vegetables! On a sheet pan, spread them out into a single layer. Sprinkle with a generous drizzle of olive oil as well as garlic powder and salt and pepper. Roast for 6-7 minutes.

close up of squash on Roasted Spring Veggie Flatbread

Once those few minutes are up, take the sheet pan out of the oven and remove the onions and the mushrooms, as they are probably fully cooked through by now. No over-done mushy veg for us, folks! You can just place the mushrooms + onions on a plate and set it aside for now.

Place the sheet pan BACK in the oven, crank up the oven to 400 and continue roasting the remaining vegetables for 10 or so minutes. Once they’re done, place them on the plate with the onions and mushrooms.

To the sheet pan, add your two pieces of garlic naan bread. Toast these in the oven for 2 minutes. Remove, add a big helping of sharp white cheddar cheese, top with your spring veggies and back into the oven they go! Bake for 3-5 minutes, or until the cheese is melted.

deconstructed Roasted Spring Veggie Flatbread

Annnnnd you’re done! Top with amazing feta cheese. I always forget how much I love feta until I actually buy it and I’m like wow, why do I deprive myself of this goodness? It just gives it this tangy, creaminess that’s delightful on top of the roasted veggies. Also fresh herbs work super well as a garnish. I used parsley! Lastly, if you want a spicy kick, add a few sprinkles of crushed red pepper flakes. Yoooow!

bite taken out of Roasted Spring Veggie Flatbread

Enjoy these easy, low-maintenance Spring dinner accompanied by a nice glass of vino and a loved one whether that be your husband, dog, cat or Netflix. #nojudgementhere

Did you enjoy this recipe? Here are a few more you might like!

Baked Garlic Herb Fries with Avocado Ranch 

Caprese Avocado Toast

Roasted Cauliflower Steaks with Chimichurri Sauce

California Dreamin’ Veggie Sandwich

Thank you so much for following along here, friends! Want to see more? Be sure to follow ourbalancedbowl on Instagram and tag me with your photo if you end up making a recipe! You can also post a photo of your recipe to the Our Balanced Bowl Facebook page! Like a recipe that you saw? Follow me on Pinterest here! I always love to see your re-creations! If you do make a recipe, it would make my whole day if you were to rate and comment so I can get your feedback! Lots of love! – Haylie

5 from 1 vote
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Roasted Spring Veggie Flatbread

This Roasted Spring Veggie Flatbread is loaded with caramelized roasted veggies, sharp white cheddar cheese all on top of a garlic-y naan bread. Say hello to the Spring dinner of your dreams.

Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 2 people
Author Haylie

Ingredients

  • 1/2 red onion, thinly sliced
  • 1 small bunch of broccoli, thinly sliced into small florets
  • 1/2 yellow squash, thinly sliced into circles
  • 1/2 zuchinni, diced into half-moons
  • 1 cup mushrooms, thinly sliced
  • 3-4 stalks asparagus, chopped into thirds
  • 1 cup sharp white cheddar cheese
  • 2 roasted 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 (for garnish - optional)

Instructions

  1. Preheat your oven to 350. Slice and dice your veggies. Place them in sections on a large sheet pan. Coat with olive oil, garlic powder and salt and pepper to taste. Roast for 5-6 minutes. 

  2. Once the 5 minutes are up, the mushrooms and onions should be done. Remove them from the sheet pan and place them on a plate. Place the other veggies back in the oven, crank up the heat to 400 degrees and roast for an additional 10 minutes. 

  3. Once the other veggies are done roasting, place them on a plate as well. Take your naan bread and place it on your pan and in your oven. Bake for 2 minutes. Remove. Top with the sharp white cheddar cheese and your roasted vegetables along with the sun-dried tomatoes. Bake for 3-5 minutes, or until the cheese is melted. 

  4. Top with feta cheese, fresh herbs and red pepper flakes! Enjoy while hot. 

10 comments / Add your comment below

  1. I’m so with you on saving money – I get VERY excited when I get something for a bargain hah! I am also SO excited about this flatbread. So perfect for spring – I’m thinking this will make a wonderful meatless Monday meal!


  2. Yay for saving money!! Woot woot! And, like you, I am no giving up dairy any time soon. I LOVE CHEESE OH SO MUCH. Did I mention how much I love cheese?! Fun fact (not sure if you know or if I mentioned before)…in my high school yearbook (which was like a bazillion years ago) one of the questions was ‘fave food?’ Know what I said? ‘Anything with cheese’. Ha! And it still holds true today. Anywho, didn’t mean to write a book here, but thought you’d appreciate 😉 So, this one has two type of cheese? Yes girl! Love all the veggies on here too. It’s like a treat, but kinda healthy too. The best of both worlds, if you ask me. Happy weekend!

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