Roasted Veggies Flatbread with Tahini Drizzle
Description:
This roasted veggie flatbread is a colorful, satisfying dish that brings together caramelized vegetables, creamy tahini drizzle, and chewy flatbread in perfect harmony. It’s vegan, nutrient-rich, and great for lunch, dinner, or even a hearty snack. The tahini adds a savory nuttiness that elevates the dish with Middle Eastern flair.
Ingredients
For the Roasted Veggies:
1 red bell pepper, sliced
1 zucchini, sliced into half-moons
1 red onion, sliced
1 cup cherry tomatoes, halved
1 small eggplant, cubed
2 tbsp olive oil
1 tsp cumin
1 tsp smoked paprika
Salt & pepper to taste
For the Tahini Drizzle:
1/4 cup tahini
1 tbsp lemon juice
1 garlic clove, minced
2–4 tbsp warm water (to thin)
Salt to taste
Flatbread Base:
2–4 store-bought or homemade flatbreads (naan, pita, or lavash work well)
Optional Toppings:
Fresh parsley or cilantro, chopped
Crumbled feta (omit for vegan version)
Pickled onions
Chili flakes or za’atar
Cooking Time
Step Time
Veggie prep 10 minutes
Roasting veggies 25–30 minutes
Making tahini drizzle 5 minutes
Assembly & garnish 5 minutes
Total Time 45–50 min
Instructions
1. Preheat Oven & Prep Veggies
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper. Toss all chopped veggies with olive oil, cumin, paprika, salt, and pepper. Spread in a single layer.
2. Roast the Vegetables
Roast for 25–30 minutes or until tender and lightly browned, stirring halfway through.
3. Make the Tahini Drizzle
In a bowl, whisk together tahini, lemon juice, garlic, and a pinch of salt. Slowly add warm water, whisking until it becomes a smooth, pourable sauce.
4. Warm the Flatbread
While veggies roast, warm the flatbread in a dry skillet or in the oven for 2–3 minutes until soft and pliable.
5. Assemble
Place warm flatbread on plates. Top with a generous portion of roasted veggies. Drizzle with tahini sauce. Add any optional toppings like herbs, feta, or pickled onions.
Nutritional Information (Per Serving — 1 Flatbread with Toppings)
Nutrient Amount (Approx.)
Calories 380–450 kcal
Protein 8–10g
Carbohydrates 35–40g
Fat 22–25g
Fiber 6–8g
Sugar 6g
Sodium 300–450mg
Values will vary based on specific flatbread and toppings used.
Q&A Section
Q1: Can I make it gluten-free?
Yes! Use gluten-free flatbread or a GF wrap as the base. The rest of the ingredients are naturally gluten-free.
Q2: How long does it store?
Roasted veggies can be stored in an airtight container in the fridge for up to 4 days. Assemble flatbread fresh when ready to eat. Tahini sauce lasts up to a week refrigerated.
Q3: Can I use other vegetables?
Absolutely. Great additions include mushrooms, carrots, cauliflower, or Brussels sprouts. Use what’s seasonal or on hand.
Q4: Can I add protein?
Sure! Add grilled tofu, chickpeas, or falafel for a vegan protein boost. Grilled chicken or feta work for non-vegan versions.
Q5: Is it kid-friendly?
Yes! Kids may prefer fewer spices—just adjust the seasoning. You can let them build their own flatbreads for a fu