St Patricks Day Veggie Flatbread (Print Version)

Flatbread layered with colorful fresh vegetables and cheeses, ideal for a light and festive main dish.

# What You'll Need:

→ Flatbread Base

01 - 2 large naan or flatbread rounds
02 - 1 tablespoon olive oil

→ Sauce

03 - 1/2 cup prepared hummus or herbed cream cheese

→ Cheeses

04 - 1 cup shredded mozzarella
05 - 1/2 cup crumbled feta cheese

→ Rainbow Vegetables

06 - 1/3 cup cherry tomatoes, halved
07 - 1/3 cup orange bell pepper, diced
08 - 1/3 cup yellow bell pepper, diced
09 - 1/3 cup baby corn, sliced
10 - 1/3 cup baby spinach, chopped
11 - 1/3 cup broccoli florets, finely chopped
12 - 1/3 cup purple cabbage, shredded
13 - 2 tablespoons red onion, thinly sliced

→ Garnish

14 - 2 tablespoons chopped fresh parsley
15 - Freshly ground black pepper to taste

# How to Make It:

01 - Preheat oven to 425°F. Place flatbreads on a parchment-lined baking sheet and brush each with olive oil.
02 - Spread a thin layer of hummus or herbed cream cheese evenly over each flatbread.
03 - Sprinkle mozzarella cheese evenly across the sauce layer on both flatbreads.
04 - Arrange vegetables in rainbow sequence across the flatbreads: red tomatoes, orange bell peppers, yellow bell peppers and baby corn, green spinach and broccoli, and purple cabbage with red onion.
05 - Sprinkle crumbled feta cheese evenly over the vegetable arrangement.
06 - Bake for 10 to 12 minutes until cheese is melted and flatbread edges are golden brown.
07 - Remove from oven, garnish with fresh parsley and freshly ground black pepper, slice into portions, and serve warm.

# Additional Tips::

01 -
  • Your oven does almost all the work while you prep vegetables and chat with whoever's in the kitchen.
  • It's one of those rare dishes that looks like you spent hours but tastes fresh and feels genuinely healthy.
  • Kids actually eat the vegetables without complaint when they're arranged like a rainbow.
02 -
  • Don't overload your vegetables or they'll release water and steam the flatbread instead of toasting it—a third cup per vegetable is plenty.
  • Chop everything before you start assembling because once you begin, you want to work quickly so the base doesn't dry out waiting for toppings.
  • If your vegetables are especially watery (like fresh tomatoes), pat them dry with a paper towel before arranging them.
03 -
  • Slice your vegetables on a slight bias so they nestle together visually and cook more evenly than flat cuts.
  • If you prefer your vegetables softer, you can roast them on a separate sheet for 5 minutes at 425°F before adding them to the flatbread, though honestly the slight crunch is what makes this work.
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