Description
This veggie flatbread with feta, honey & walnuts is everything you want in a quick, flavor-packed meal—crispy edges, creamy feta, caramelized veggies, and a golden drizzle of honey. It’s the kind of dish that feels both rustic and special, ready in under 15 minutes, and perfect for lunch, dinner, or entertaining. One bite and it’s bound to become your new favorite go-to.
Ingredients
- 2 flatbreads or naan
- 1 cup mixed roasted veggies (zucchini, red onion, bell peppers)
- ½ cup crumbled feta cheese
- ¼ cup walnuts, toasted and chopped
- 2 tsp honey, for drizzling
- 1 tbsp olive oil
- Salt & pepper, to taste
Optional: fresh thyme or arugula for garnish
Instructions
Preheat oven to 200°C (400°F).
Place flatbreads on a baking sheet and brush them lightly with olive oil.
Top evenly with roasted veggies and crumbled feta. Season with salt and pepper.
Bake for 8–10 minutes, until the edges are golden and the feta is just starting to brown.
Remove from the oven and drizzle with honey.
Sprinkle with toasted chopped walnuts.
Garnish with fresh thyme or arugula if using.
Slice and serve warm.
Notes
Use any leftover or seasonal roasted veggies you have on hand—this flatbread loves flexibility!
For a vegan version, swap feta for plant-based cheese and drizzle with maple syrup instead of honey.
To toast walnuts, simply heat them in a dry skillet for 2–3 minutes until fragrant.
Best served warm, but leftovers reheat beautifully in the oven at 180°C (350°F) for 6–8 minutes.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Dish, Flatbread
- Method: Baked
- Cuisine: Mediterranean-inspired
Nutrition
- Serving Size: 1 flatbread
- Calories: 430 kcal
- Sugar: 7g
- Sodium: 490mg
- Fat: 26g
- Saturated Fat: 6g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 20mg (from feta)