Meatless Monday: Today’s meatless dish is so tasty that you’ll never miss the meat! Enjoy a flatbread topped with deliciously healthy roasted garden vegetables and some shavings of fresh Parmesan cheese…broiled to perfection…
1 large red onion
6 stalks asparagus
1 cup sliced portobello mushrooms
20 grape tomatoes
extra virgin olive oil
salt & fresh ground pepper
3/4 cup fresh shaved Parmesan cheese
Gather your ingredients. Heat the oven to 450 F.
Slice the red onion into four large rounds, peel & slice the carrots, chop the asparagus into bite sized pieces and slice the grape tomatoes in half. Place all these vegetables along with the sliced mushrooms and whole garlic cloves in their skins on a large baking dish. Whisk together 3 tablespoons extra virgin olive oil, 1 tablespoon fresh chopped rosemary leaves, 1 teaspoon salt and fresh ground pepper. Drizzle all over the vegetables.
Roast vegetables in the heated oven for 20 minutes. Remove from heat. Brush some olive oil on each flatbread – I use Stonefire Garlic Naan Flatbread and divide the roasted vegetables equally among the four flatbreads. Top with fresh shaved Parmesan cheese.
Place flatbread back in the oven for 5-7 minutes until cheese has melted and flatbread is nice and warm. Delicious!
This recipe has been shared on The Pin Junkie, Senior Salon, Inspiration Thursday, Throwback Thursday, Foodie FriDIY, Freedom Friday, Funtastic Friday, Fiesta Friday and Saucy Saturday…go check it out and then visit some other great sites!