One of my favorite ways to showcase vegetables is to bake them on a flatbread. There are no rules on Veggie Flatbread Night — just let your tastebuds and imagination guide you to a unique, delicious creation. And here’s a secret — flatbread is just another name for pita, chapati, or any type of “bread” that can be served with toppings. The base can be a basic wheat, whole grain, baked pizza dough, gluten free, even a tortilla, gordita, or English muffin in a pinch. Flatbreads can be made on the grill, on a cookie sheet in the oven, or in a skillet on the stove or in the oven.
Ready to make your own from scratch? They’re quick, and no yeast needed. Here’s my favorite whole grain flatbread recipe. Going gluten free? Try this quick and easy almond flour based flatbread. If you’re looking for a shortcut, my favorite is whole wheat naan, available in Indian grocery stores and large grocery chains.
My challenge to you is to think beyond tomato and mozzarella cheese. Set up a DIY bar with at least 6 different vegetables. Here are ideas:
Veggies that can be quickly sauteed or roasted in advance:
broccoli
leafy greens
onions
bell peppers
mushrooms
asparagus
root veggies / winter squash
eggplant
cauliflower
brussels sprouts
Veggies that need no pre-cooking:
tomatoes
arugula and other tender greens
fresh herbs
avocado
summer squash
fresh peas
Add intrigue to your veggie toppings with any of these:
dried fruits
flavored vinegar
olive or infused oil
savory spreads like pesto
dried herbs and spices
artichoke hearts
chilies
olives
beans
nuts
seeds
cheese
sun-dried tomatoes
garlic
crumbled tofu
Prepare the bread part, set your ingredients out in bowls, and have everyone load up their faves. If you use cheese, I recommend choosing pungent types and using a very little bit for flavor, rather than pile on a whole cheese layer. This will keep it light and bring out the delicate flavors of the other ingredients.
Now the best part: creating your masterpiece.
One way to go is to choose a cuisine and focus on those ingredients and flavors (e.g. Italian might have eggplant, spinach, pine nuts, and tomatoes with a dusting of parmesan; Mexican might have onions, chili peppers, garlic, black beans, cumin, and avocado). Another is to just eat what you love: pile on your favorite vegetables followed by the other toppings.
Here are 10 combinations to inspire you:
Left: plant-based “sausage” crumbles, sauteed portobello mushrooms, spinach, and manchego cheese; Right: Sweet chili jam, caramelized red onions, goat cheese, and pecans
Cherry tomato halves, basil leaves, mozzarella, and a balsamic glaze drizzle
Roasted red pepper pesto, mushrooms, sauteed garlicky kale
Roasted eggplant, chick peas, sesame seeds, olive oil, squeeze of lemon
Sun-dried tomato spread, black olives, corn, queso fresco
Artichoke hearts, spinach, red onions, parmesan cheese
Portobello mushrooms, yellow onions, sweet bell peppers, and a bbq sauce drizzle
Roasted Acorn squash, pecans, dried cherries or cranberries, ricotta cheese, dried herb blend
Sliced apple, arugula, sharp cheddar, and a dusting of nutmeg
Roasted beets, carrots, and brussels sprouts with goat cheese and a sweet balsamic drizzle
Roasted broccoli, garlic, hot red pepper flakes, white beans, romano cheese
In general, bake your flatbreads at 425 degrees F for about 10-15 minutes and serve. Bon apetit!
