| Prep: 15 mins | Cook: 25 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 230 | 12g | 5g | 19g |
| sugars | fibre | protein | salt |
| 5g | 4g | 9g | 0.63g |
Why I Love Spanish Roasted Vegetable Flatbread with Goat Cheese
I absolutely adore this recipe for the Roasted Vegetable Flatbread with Goat Cheese. This Spanish delight beautifully combines a spectrum of fresh, vibrant vegetables with the subtle tang of goat cheese, all perfectly complimented by a smoky hint of paprika. Coupled with pillowy flatbread, this dish bursts with flavor in every bite while providing a medley of satisfying textures.
My Inspiration
This special recipe was loosely inspired by renowned Spanish chef, José Andrés. While there’s no direct influence, the creative use of vegetables in his recipes always challenge me to bring out the best in vegetables, thereby highlighting them for what they truly are – the stars of the show!
A Spanish Twist in My Kitchen
Few things please me more than playing around with cultural influences in creating unique fusions in my kitchen, be it from my Southern upbringing or West African roots. Watching this straightforward Spanish dish come together under the influence of these culinary cultures at play was nothing short of inspirational.
As a lawyer, my work often involves problem solving and critical thinking – skills that also come in handy when crafting a beautiful and delicious dish using a wide array of ingredients with varying flavors, aromas, and textures.
Pairings and Similar Dishes
While truly complete in itself, the Roasted Vegetable Flatbread with Goat Cheese can also be paired excellently with other dishes. A fresh side Caesar salad with Crunchy Croutons (externally linked) would beautifully complement this dish by playing off the creaminess of the goat cheese with its own anchovy goodness. For a unique combination, why not serve this alongside a subtly sweet West African plantain dessert? Trust me, the interplay of flavors is something to write home about!
If you’re a fan of the earthy-rustic notes in this recipe, you may also find joy in similar dishes like the Vegetable Paella or the Greek Ratatouille, which equally star vegetables cooked to tender perfection.
Try it once, and I guarantee that this delightful Roasted Vegetable Flatbread with Goat Cheese will quickly become a staple in your own kitchen, as it has in mine. Enjoy!
What You’ll Need
- 1 large zucchini, sliced into 1/4 inch thick rounds
- 1 bell pepper, cut into bite-sized pieces
- 1 small eggplant, sliced into 1/4 inch thick rounds
- 1 red onion, peeled and cut into wedges
- 4 cloves garlic, peeled
- 3 tablespoons olive oil
- Salt and pepper to taste
- 2 pieces of flatbread
- 8 ounces goat cheese, crumbled
- 2 sprigs fresh rosemary, leaves stripped
- 1 teaspoon smoked paprika
Method
Step One
Preheat your oven to 400 degrees Fahrenheit. Meanwhile, prepare your vegetables: slice the zucchini and eggplant into 1/4 inch thick rounds, cut the bell pepper into bite-sized pieces, and cut the red onion into wedges. Peel the garlic cloves.
Step Two
Place all the prepared vegetables and garlic into a large mixing bowl. Drizzle with olive oil, add salt and pepper to taste, then toss until they’re evenly coated. Spread the vegetables out on a baking sheet in a single layer.
Step Three
Roast the vegetables in the preheated oven for 25-30 minutes, or until they’re tender and slightly caramelized. Turn them over halfway through the cooking time to ensure even roasting.
Step Four
While the vegetables are roasting, prepare the flatbread and goat cheese. Spread the crumbled goat cheese evenly over the flatbread. Once the vegetables are done roasting, spread them out over the goat cheese.
Step Five
Return the flatbreads to the oven for another 5-10 minutes, or until the cheese is melted and the flatbreads are slightly crispy. Sprinkle the flatbreads with the rosemary leaves and smoked paprika just before serving. Enjoy your Roasted Vegetable Flatbread with Goat Cheese warm.
