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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


  • 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)


  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.