Black Friday Roasted Veggie Flatbread Recipe: Perfect for Holiday Feasts
Hey food lovers, ready for a delicious post-Black Friday meal that’s as comforting as it is satisfying? After a day full of shopping and scoring bargains, I always look forward to a cozy recipe that brings everyone to the table—a perfect remedy to unwind.
That’s when I bring out my all-time favorite Black Friday Roasted Veggie Flatbread Recipe. It’s not just tasty, but also a healthy option to balance out holiday indulgences. Let’s dive right in!
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Why Roasted Veggies are Perfect for Flatbread?
Roasting veggies not only brings out their natural sweetness but also adds a smoky flavor that’s hard to resist. When you combine these with gooey cheese and crispy flatbread, you get a textural feast that’s delicious bite after bite. Any leftover veggies you have can easily be repurposed for other meals, making this recipe both practical and scrumptious.
Budget-Friendly and Healthy
This recipe is budget-friendly since it uses seasonal vegetables that are often found at lower prices during the fall. Plus, it’s an excellent way to incorporate more veggies into your diet. The flatbread is a healthier alternative to heavier dishes, making it ideal for those post-Thanksgiving meals when you want something light but satisfying.
Black Friday Roasted Veggie Flatbread Recipe
Equipment
- Large bowl
- Baking sheets
- Knife
- Cutting board
- Oven
Ingredients
- 1 flatbread store-bought or homemade
- 1 red bell pepper sliced
- 1 zucchini sliced
- 1 red onion sliced
- 1 cup cherry tomatoes halved
- 1 cup mushrooms sliced
- 2 tbsp olive oil
- 2 cloves garlic minced
- Salt and pepper to taste
- 1 cup mozzarella cheese shredded
- 1/4 cup feta cheese crumbled
- 1 tsp dried oregano
- Fresh basil leaves for garnish
- Balsamic glaze for drizzling
Instructions
- Preheat Oven: Set your oven to 400°F (200°C) to get it nice and hot for roasting.
- Prep Veggies: Place sliced bell pepper, zucchini, red onion, cherry tomatoes, and mushrooms in a large bowl. Toss them with olive oil, minced garlic, salt, and pepper.
- Roast Veggies: Spread the veggie mix evenly on a baking sheet. Roast in the oven for about 20 minutes or until they are tender and slightly caramelized.
- Prep Flatbread: While the veggies are roasting, place your flatbread on another baking sheet.
- Assemble Flatbread: Once the veggies are ready, remove them from the oven. Scatter the roasted veggies evenly over the flatbread. Sprinkle mozzarella cheese and crumbled feta on top.
- Bake Flatbread: Put the assembled flatbread back in the oven for 10-12 minutes until the cheese is hot and bubbly.
- Add Finishing Touches: Take the flatbread out of the oven. Sprinkle dried oregano over the top and add fresh basil leaves. Drizzle with balsamic glaze for that extra special touch.
- Serve: Slice into pieces and enjoy while it's hot!
