Roasted vegetable and red pesto flatbread – yum!

You know I love to champion simple food here at Eat Simply and this week I have a lovely lunch idea for you roasted vegetable and red pesto flatbread

I have been working with Aldi recently and decided midweek to pay a visit to their veggie aisle and see what I could find. Well for a start I have to tell you my Aldi veg shop was great value for money. I reckoned I paid almost a 1/3 less than at my regular supermarket. The veggies were just lovely too, plentiful, diverse and really nice quality. It was full of colour and possibility.

Get yourself down there if you need some inspiration (and want to keep costs down.)

After perusing the veg aisle I happened upon some folded seeded flatbreads which were from the Aldi home brand The Village Bakery and looking delightful. Apparentlyflatbread all you need to do is pop them in the toaster. The start of a recipe idea was forming.

Here’s what I ended up making:

 

Ingredients (for 6 flatbreads)

4 small peppers

12 cherry tomatoes

1 large red onion ( or 2 small one)

Olive oil  ( or roasting)

6 seeded and folded flatbreads

6 -12 teaspoons of red pesto

150g goats cheese

A half bag of rocket

 

Method

Preheat the over to 180 then add a little oil to the bottom of a baking tray and place in oven to warn whilst you prep veggies

Chop the veggies into small pieces and place on your warmed baking tray with a drizzle of olive oil over the top.

Place in the oven for around 10-15 minutes (keep an eye on them)

Meanwhile, open your folded flat bread, grill on one side, then smear the other side with red pesto and gently grill for just a few moments again

Stuff your flat bread with plenty of goats cheese, roasted veggies and a little rocket.

 

Can be eaten hot or cold we so enjoyed these roasted vegetable and red pesto flatbread

 

You might also like my recipe for Crispy Chilli Tofu