St. Patricks Day Rainbow Veggie (Print version)

Colorful flatbread with fresh veggies and cheeses, perfect for festive gatherings and light meals.

# 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

# Directions:

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

# Expert Tips:

01 -
  • It's a showstopper that looks like you spent hours in the kitchen, but honestly takes less time than ordering delivery.
  • Every bite tastes fresh and bright, and the colors somehow make the vegetables taste better than when they're all piled together.
  • Kids actually eat their veggies without the usual negotiation when the plate looks like a rainbow.
02 -
  • Chop your vegetables small, especially the broccoli and corn, or they won't cook through in the time the cheese needs to melt.
  • Don't overload the flatbread thinking more veggies means better, because it'll steam instead of crisp and the flatbread gets soft and sad instead of crispy.
  • Room temperature vegetables cook better than cold ones straight from the fridge, so let them sit out while you preheat.
03 -
  • Use parchment paper without fail because it's the only thing standing between you and a flatbread stuck to the pan, plus cleanup is instant and painless.
  • If your flatbread is thick, consider par-cooking it for three minutes before adding toppings so the bottom gets crispy and the vegetables cook through at the same time.
  • Feta crumbles unevenly sometimes, so grab the chunks that don't fit nicely and sprinkle the smaller bits around so you get feta in every single bite.
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