Say hello to your new favorite weeknight wonder! These Garden Veggie & Goat Cheese Flatbreads are the perfect answer to ‘What’s for dinner?’ when you’re short on time but craving something fresh, vibrant, and utterly delicious. We’re piling a rainbow of sautéed vegetables onto perfectly toasted focaccia, topping it with creamy, tangy goat cheese, and broiling it all to golden, bubbly perfection. It’s a rustic, satisfying meal that comes together in less than 30 minutes. Let’s get cooking!
Ingredients
• 1/3 cup or 80 ml olive oil, divided
• 1 medium yellow summer squash, quartered and sliced, about 1 1/4 cups or 150g
• 1/2 cup or 65g chopped carrot
• 1/2 cup or 75g chopped green sweet pepper
• 1/2 cup or 75g chopped red sweet pepper
• 1/2 cup or 45g broccoli florets
• 1/2 of a small red onion, sliced
• 4 cloves garlic, minced
• 2/3 cup or 110g chopped roma tomatoes
• 12 pimiento-stuffed green olives, halved
• 1 tablespoon or 15 ml olive liquid from jar
• 4 individual Italian flatbreads or focaccia, 6 to 7.5-inch
• 2 cups or 8 ounces or 225g crumbled goat cheese (chèvre)
• Sea salt, to taste
• Freshly ground black pepper, to taste
Instructions
1. Preheat your broiler. In an extra-large skillet, heat 2 tablespoons of the olive oil over medium-high heat. Add the summer squash, carrot, sweet peppers, broccoli, red onion, and garlic. Cook and stir for 3 minutes until the vegetables begin to soften.
2. Stir in the chopped tomatoes, halved olives, and the olive liquid from the jar. Continue to cook for about 2 minutes more, stirring occasionally, until all the vegetables are crisp-tender. Remove from heat.
3. Lightly brush both sides of each flatbread with some of the remaining olive oil. Place them on a large, ungreased baking sheet. Broil about 4 inches from the heat for 2 to 4 minutes, turning once, until both sides are lightly browned and toasted.
4. Remove the toasted flatbreads from the broiler. Using a slotted spoon, carefully divide the cooked vegetable mixture evenly among the four flatbreads. Sprinkle the crumbled goat cheese over the top.
5. Return the flatbreads to the broiler for about 2 more minutes, or until the goat cheese is softened and slightly melted. Drizzle with any remaining olive oil and finish with a sprinkle of sea salt and freshly ground black pepper before serving.
Nutritional Information
• PER SERVING: 611 cal., 40 g total fat (15 g sat. fat), 45 mg chol., 894 mg sodium, 45 g carb., 5 g fiber, 20 g pro.
Pro Tips
• Don’t walk away from the broiler! Flatbreads and toppings can go from perfectly golden to burnt in a matter of seconds. Keep a close eye on them throughout the broiling process.
• For extra flavor, toss the vegetables with a pinch of dried oregano or Italian seasoning while they cook in the skillet.
• Make it vegan! Easily swap the goat cheese for your favorite dairy-free feta or a high-quality vegan mozzarella. The briny flavor of vegan feta is a fantastic substitute.
• If your baking sheet isn’t large enough to hold all four flatbreads in a single layer, divide them between two sheets and broil in batches to ensure even cooking and browning.
FAQ
Q: Can I make this veggie flatbread vegan
A: Absolutely! To make this recipe vegan, simply swap the goat cheese for your favorite dairy-free alternative. The pro tips suggest a high-quality vegan feta, which works wonderfully to mimic the tangy flavor, or you could use a good melting vegan mozzarella.
Q: How can I add more protein to this flatbread
A: For an extra protein boost, consider adding a handful of chickpeas or white beans (like cannellini) to the vegetable mixture in the skillet during the last couple of minutes of cooking. You could also top the finished flatbread with toasted pine nuts or chopped walnuts for added protein and a delightful crunch.
Q: Can I prepare these goat cheese flatbreads in advance
A: Yes, you can prep the components ahead of time for an even faster meal. Cook the vegetable mixture as directed and store it in an airtight container in the refrigerator for up to 3 days. When you’re ready to eat, simply toast the flatbreads, top with the pre-cooked veggies and goat cheese, and broil as instructed.
Q: What other vegetables can I use on this flatbread
A: This recipe is very flexible! Feel free to use other seasonal vegetables you have on hand. Zucchini, mushrooms, asparagus tips, or baby spinach (stirred in at the very end) would all be delicious additions. Simply adjust the cooking time as needed to ensure they are crisp-tender.
