Veggie Flatbread

Looking for a low cost, nutrient-dense meal to break up the monotony of your go-to easy weeknight meals? Making a simple veggie flatbread can be just the way to feel good about your meal while also feeling satisfied and full!

Fully cooked veggie flatbread

Since I have recently leaned in the vegetarian direction, I am constantly looking to try out new pairings and attempt new recipes that maintain a focus on consuming vegetables, but not lacking nutrients or substance. While this is hardly a high-protein meal, coming in at 14 grams of protein for the 604 calories per serving, there are still quality ingredients at play without a lot of work to be done.

Personally, I feel like an entire flatbread is very easy to consume. I like the flavors. I like the texture. I didn't feel like I stuffed myself to eat it. However, the flavor profile wasn't exactly high for everyone else in my family and at least one person only ate half, but still felt like they consumed a decent amount of energy producing foods. Normally, I don't add so much dairy to my meals but I really wanted a garlic "sauce" for the base and knew I needed to start with butter. However, in any recipe situation there are options to customize and adapt to your own flavor or dietary preferences.

The vegetables can be swapped for others, the sauce can be adjusted, even the base of a tortilla can be swapped for a pita bread or naan. The alterations are endless in a recipe like this, and I think the customization is truly why I love it. The real reason that I used the vegetables I used was they had been in the refrigerator the longest and I wanted to get some use out of them. This is a great, end-of-the-week meal (a classic out of my Grandma's kitchen) where you take all the items in the fridge that are on their last legs and throw them together in a fun, simple creative way. It can definitely be divisive but I haven't found one I'd turn away yet.

The process is simple: start by washing and chopping all of your veg. This will make the cooking process speed by. Next, get started on your garlic sauce by melting your butter and mixing in fresh, finely-chopped garlic. Let that mingle on a low temp while you start saute-ing your veggies. To build up the sauce, add in flour to develop an almost rue-like consistency, at which point it is important to add in your parmesan.

To set up the flatbreads for success, split the sauce evenly between four tortilla wraps, add on the partially cooked veggies, and top with light cheese. Pop them in the oven until ideally crispy, pull out and serve! You can drizzle with balsamic glaze and hot sauce, or really any condiment of your choosing!

---

RECIPE:

• Servings: 4-6

• Prep time: 20 minutes

• Cook time: 20 minutes

• Total time: 40 minutes

Ingredients:

• 4 Wrap or burrito size tortillas

• 12 cloves of garlic

• 1 stick of butter

• roughly 2 TBSP AP Flour

• olive oil

• (optional salt and pepper)

• 1/3 cup parmesan cheese

• 1 yellow onion

• 2 bell peppers

• 6 baby bella mushrooms

• 10-12 brussels sprouts

• 10 stalks of asparagus

• 1/2 cup of mozzarella cheese

Optional:

• red pepper flakes

• balsamic glaze

• hot sauce

• seasonal vegetables of choice

Instructions:

1. Preheat oven to 400 degrees Fahrenheit

2. Wash all produce. I recommend getting a fruit and vegetable wash to spray down and really clean everything.

3. Finely chop the garlic (8-10 cloves for the sauce and 2-4 cloves to mix with the assorted veggies. In a small saucepan, melt the stick of butter and add in the chopped garlic. Let the flavors meld and mingle over medium-low heat while you continue prepping the other veggies.

4. Slice the onion and the peppers. In a larger pan, heat olive oil over medium heat, add in the onions and peppers. As those soften, add in your sturdier vegetables such as broccoli, brussels sprouts, asparagus, carrots, cauliflower, etc. Reduce heat and cover for 5-10 minutes until the studier vegetables begin to soften.

5. Stir the sauce to prevent burning and add in optional red pepper flakes if desired. Stir in parmesan cheese and let the sauce begin to thicken. If needed, stir in the flour to naturally thicken the sauce as well.

6. Add in all remaining vegetables and cook for another 5-10 minutes depending on desired doneness.

7. Place tortillas on a prepared sheet tray, I used two, ( either sprayed and oiled, or covered in parchment or tinfoil.

8. Split the sauce evenly amongst the tortillas and spread out across the surface. Distribute the vegetables evenly and top with shredded mozzarella, or cheese of your choice.

9. Cook in the preheated oven for 8-10 minutes until the cheese is melted and the edges are slightly browned.

10. Let cool briefly, cut and serve.

Remember, this is a low-sodium household so I rarely add salt to anything and just let the natural flavors of the ingredients speak themselves. Season to your preference. Add or dip in whichever sauce you prefer, and have fun with it!