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Balsamic Glazed Vegetable Flatbread with Spinach Salad Recipe

Balsamic Glazed Vegetable Flatbread with Spinach Salad recipe


This is a yummy flatbread topped with sweet balsamic glazed veggies and melted cheese. It comes with a fresh spinach salad with a tangy dressing. You bake the veggies and then put them on bread with cheese. It's easy to make and very tasty!


4 flatbreads or naan
2 pints cherry tomatoes
1 medium red onion
1 red bell pepper
2 tbsp balsamic vinegar
1 tbsp honey
1 x 8 oz block mozzarella cheese
1/2 cup fresh spinach
1 tbsp red wine vinegar
3 tbsp extra virgin olive oil
1 tsp Dijon mustard
1/4 tsp salt
1/4 tsp black pepper
1/4 cup fresh basil leaves


Preheat oven to 450°F (230°C). Place oven racks in the upper and middle positions.
Wash and dry all fresh produce. Peel, halve, and slice the red onion into ¼-inch thick pieces. Halve the cherry tomatoes and seed and dice the red bell pepper.
Place tomatoes, onion, and bell pepper on a baking sheet. Drizzle with 1 tbsp olive oil, balsamic vinegar, honey, and season with salt and pepper. Toss to coat and spread out in an even layer.
Roast veggies on the upper rack of the oven, tossing halfway through, until caramelized and soft, about 15 minutes.
While veggies are roasting, place flatbreads on another baking sheet. Bake on the lower rack until slightly crispy, about 8 minutes. Remove from oven and set aside.
Coarsely grate the mozzarella cheese.
In a large bowl, whisk together red wine vinegar, 2 tbsp olive oil, Dijon mustard, salt, and pepper to create the salad dressing.
Add fresh spinach to the bowl with the dressing and toss to coat.
When the veggies are done, evenly distribute the roasted vegetables on top of the flatbreads and sprinkle with grated mozzarella.
Return flatbreads to the oven and bake until the cheese is melted and bubbly, about 5 minutes.
Chop the basil leaves and sprinkle over the flatbreads after baking.
Slice flatbreads, serve with the spinach salad on the side, and enjoy!

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