Vibrant Roasted Vegetable Flatbread, a must make party snack and side dish!
Have you ever noticed that when someone offends you, every conversation, every encounter with that person, is skewed?
They walk by and say, “Hi” but you are certain the inflection in their voice was really saying,”@#*&#%!” That person drops a document off at your desk and you are sure they only came by to spy on you. Yet in most cases, that person never even knows you’re upset with them.
When you finally let go of your offense, all those little incidents you had built up in your mind seem like no big deal. Probably because they weren’t.
I consider myself a pretty forgiving person. I have a vast array of quirky friends and family members (love you guys) and generally put up with all sorts of shenanigans.
They may do things I disagree with, but I can usually lay those things aside as differences that make us unique and move forward. Yet there is one thing I cannot put up with, and that is someone hurting a loved-one.
There is a particular person that hurt one of my family members years ago that I still have to work at forgiving.
Every time that person crosses my mind a deep fiery anger rises inside of me. Every time I meet someone that reminds me of that person, I want to start swinging fists.
This is a problem, not only for me, but for the poor unfortunate soul that walks into my world and happens to resemble the old foe.
A friend recently made a profound statement that made me realize I needed to deal with this once-and-for-all.
“Holding onto offense is like taking poison and waiting for someone else to die.”
I may have every right to be angry with that person, but it doesn’t hurt anyone but myself to hold on to it.
In order to deal with something you have to allow yourself time to think about it. Then you process, scream, pray, cry, and resolve to move on.
Real forgiveness is something you do again and again… And every time it becomes a little more true.
Now, I know that has nothing to do with Roasted Vegetable Flatbread. *wink* I just felt like maybe someone needed to read this today, but I hate to leave things disjointed. I’ll try to turn this into an analogy if you’d like.
“Forgiveness is like Roasted Vegetable Flatbread because it’s FILLED with pleasant surprises.”
“An offended woman is a Roasted Vegetable Flatbread with no yeast; it may be pretty on the outside but it will never RISE to it’s full potential.”
“LAYER your Roasted Vegetable Flatbread like you offer forgiveness, with intentional delicacy and repetition.”
How was that?
That’s definitely how I would suggest you address this Roasted Vegetable Flatbread, with repetition and delicacy.
This easy flatbread recipe is quick to put together and such a show-stopper! It’s perfect for a party, brunch, or to accompany a fresh green salad.
Simply roll, spread, fold, spread, and top with vegetables. It’s easy on the eyes and a treat for the taste buds!
Roasted Vegetable Flatbread
Yield: 12 slices
Prep Time:20 minutes
Cook Time:25 minutes
Roasted Vegetable Flatbread – A vibrant Flat Bread Recipe loaded with cheese, herbs, and fresh produce. The perfect side dish and party appetizer!
- 16 ounces thawed frozen pizza dough (or homemade!)
- 6 ounce soft goat cheese, divided
- ¾ cup grated Parmesan cheese, divided
- 3 tablespoons chopped fresh dill, divided
- 1 small red onion, sliced thinly
- 1 small zucchini, sliced thinly
- 2 small tomatoes, thinly sliced
- 1 small red pepper, thinly sliced into rings
- Olive oil
- Salt and Pepper
- Preheat the oven to 400 degrees F. Roll the dough into a large rectangle and place on a piece of parchment paper sprayed with non-stick spray.
- Spread half the goat cheese onto one half of the dough. Sprinkle with half the Parmesan cheese and half the dill.
- Carefully fold the other half of the dough on top of the cheese. Spread and sprinkle the remaining goat cheese and Parmesan.
- Layer the vegetables over the top, creating a pretty pattern. Brush olive oil over the top of the veggies and sprinkle with salt, pepper, and remaining dill.
- Bake for 22-25 minutes, until edges are medium brown. Cut in half, lengthwise. Then slice in long 2-inch slices and serve warm.
Yield: 12 slices, Serving Size: 12
- Amount Per Serving:
- Calories: 269 Calories
- Total Fat: 18.6g
- Saturated Fat: 6.3g
- Cholesterol: 12mg
- Sodium: 400mg
- Carbohydrates: 19g
- Fiber: 1.9g
- Sugar: 1.5g
- Protein: 7.6g
Making this recipe? Why not take a quick shot and share it on Instagram! Make sure to tag it #ASpicyPerspective so we can see what you're cooking!