Creamy Avocado Roasted Vegetable Flatbread
User Reviews
5
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Prep Time
25 mins
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Cook Time
25 mins
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Total Time
50 mins
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Servings
6 servings
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Course
Main Course
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Cuisine
American
Creamy Avocado Roasted Vegetable Flatbread
Description
This flatbread recipe begins with roasting diced vegetables tossed in olive oil, salt, and pepper until crisp-tender and lightly caramelized. Optionally, basil pesto can be stirred into the warm vegetables for an herbal note. Separately, a creamy avocado spread is prepared by blending ripe avocados with cream cheese, lime juice, milk, and seasoning until very smooth and thick enough to spread.
The flatbread is warmed until pliable, then slathered generously with the avocado cream before heaping on the roasted vegetable mixture. It is garnished with fresh chives or herbs to add brightness.
This dish can be customized with different vegetables or additions like cooked chicken. The avocado cream can be stored with plastic wrap pressed on its surface to prevent browning. This flatbread serves well as a light meal or appetizer.
Ingredients
Roasted Vegetables:
- 6 cups zucchini chopped; your choice
- 6 cups onion
- 6 cups mushroom
- 6 cups bell pepper
- 6 cups tomato
- 2 tablespoons olive oil
- ½ teaspoon kosher salt coarse
- ¼ teaspoon black pepper coarsely ground
- ¼ cup basil pesto prepared, optional
Creamy Avocado Layer:
- ¼ cup milk
- 1 to 2 to 2 tablespoons lime juice fresh
- 3 medium avocado skin and pit removed
- 4 ounces cream cheese softened
- salt pinch
- black pepper pinch
Flatbread:
- 6 to 8 to 8 naan bread or flatbread; pieces
- chives freshly chopped; or green onions, cilantro, or parsley; for garnish
Instructions
- For the roasted vegetables, preheat the oven to 425 degrees F. Add chopped veggies to a rimmed half sheet pan. Drizzle with olive oil and sprinkle with salt and pepper. Toss. Roast for 10-15 minutes. Give the veggies a stir or toss and roast for 5-10 minutes longer until crisp-tender and sizzling. Stir pesto into the veggies until evenly coated, if using.
- For the avocado cream, add the milk and lime juice to a blender, followed by the avocados, cream cheese, salt and pepper. Blend on low speed, using the tamper to help combine the thick ingredients. Process until very smooth and creamy. (Blend for less time if you want the mixture with more texture.)
- Add milk or water, a tablespoon at a time, if the mixture is struggling to come together. Try not to add too much liquid. It should be very thick and spreadable.
- Warm the flatbread in the oven or microwave until soft and pliable.
- Top the flatbread with a layer of avocado cream followed by a heap of roasted vegetables. Garnish with chopped chives, green onions, parsley or cilantro, if desired. Serve immediately (tasty served warm or at room temperature).
Notes
- Cooked chicken can be added for more protein and heartiness.
- Vegetables can be varied by season or preference, including options like green beans, broccoli, or chickpeas.
- Instead of roasting, vegetables can be grilled or sautéed, or served raw for a crunchier texture.
- Store leftover avocado cream by pressing plastic wrap directly on the surface and refrigerating to limit browning.
- If the avocado cream surface darkens, scrape off or stir to refresh before serving again.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 flatbread with toppings | |
| Calories | 341kcal | 17% |
| Carbohydrates | 42g | 14% |
| Protein | 8g | 16% |
| Fat | 16g | 25% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 9mg | 3% |
| Sodium | 656mg | 27% |
| Fiber | 5g | 20% |
| Sugar | 5g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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