/gheeː peaː teaː/
Servings: 4 | 40 minutes | 450 kcal
Flatbread has been a staple in many cultures for centuries. This recipe takes a modern vegan twist on a traditional Italian flatbread recipe.
Being a chef, my vegan friends always challenge me to come up with delicious vegan recipes. One day, I was thinking of a way to make a vegan pizza that was not just a boring plain pizza with vegan cheese. That’s when I came up with this recipe. It was an instant hit!
Ingredients
- 2 teaspoons balsamic vinegar
- 2 teaspoons olive oil
- 2 pieces bell peppers
- 1 pieces zucchini
- 1 pieces red onion
- 4 pieces flatbreads
- 1 cups vegan cheese
- 1 cups basil leaves
Instructions
- Preheat the oven to 200°C/400°F.
- Chop the bell peppers, zucchini, and red onion into thin slices.
- Place the sliced vegetables on a baking sheet and drizzle with olive oil and balsamic vinegar. Toss until evenly coated.
- Roast the vegetables in the preheated oven for about 20 minutes, until they are tender and slightly charred.
- While the vegetables are roasting, place the flatbreads on a separate baking sheet.
- Remove the vegetables from the oven and distribute them evenly on the flatbreads.
- Top each flatbread with a generous amount of vegan cheese.
- Return the flatbreads to the oven and bake for another 10 minutes, until the cheese is melted and bubbly.
- Garnish with fresh basil leaves before serving.