There’s a lot of possibilities with this Hummus & Roasted Veggies Flatbread. It’s not so much of a recipe as just assembling goodies from the fridge! Today I topped naan bread with hummus, roasted vegetables, arugula, vegan feta cheese and pine nuts for a super tasty lunch.
I like to make a big batch of roasted vegetables to eat throughout the week. Use any vegetables you prefer. I used zucchini, mushrooms, yellow bell pepper and onion since that’s what was in my refrigerator waiting to be used up. To roast the veggies, just cut them up in similar sized pieces and toss with a little olive oil and some favorite seasonings (I like oregano, basil, fennel, salt & pepper) Roast veggies about 20 minutes in a 425° oven, stirring halfway through cooking. Cooking times may vary depending on what vegetables you use.
I use small naan bread from Costco for the base. Then I topped this hummus & roasted veggies flatbread with my favorite homemade hummus, arugula, vegan feta (could certainly use regular), pine nuts and a shake of red pepper flakes. So delicious!
PrintHummus Roasted Veggies Flatbread
This isn’t really a precise recipe, more of an assembly of ingredients on hand for a quick and tasty meal. Would be delicious cut up and served as an appetizer as well.
Ingredients
Naan bread
Baby Arugula
Roasted veggies
Feta cheese (vegan or regular)
Pine nuts
Red pepper flakes
Balsamic glaze to drizzle over top (opt.)
Instructions
Heat naan bread. I like to heat over open flame on gas stove.
Spread some hummus on naan. Layer some arugula, then roasted veggies, and some crumbled feta cheese. Sprinkle some pine nuts on top and a bit of red pepper flakes, if desired.
Notes
This is great with a drizzle of balsamic glaze!