St Patricks Rainbow Veggie Flatbread (Printable)

A colorful flatbread topped with fresh vegetables and cheese, perfect for a festive main dish.

# What You Need:

→ Flatbread Base

01 - 2 large naan or flatbread rounds
02 - 1 tablespoon olive oil

→ Sauce

03 - 1/2 cup prepared hummus or herbed cream cheese

→ Cheeses

04 - 1 cup shredded mozzarella
05 - 1/2 cup crumbled feta cheese

→ Rainbow Vegetables

06 - 1/3 cup cherry tomatoes, halved
07 - 1/3 cup orange bell pepper, diced
08 - 1/3 cup yellow bell pepper, diced
09 - 1/3 cup baby corn, sliced
10 - 1/3 cup baby spinach, chopped
11 - 1/3 cup broccoli florets, finely chopped
12 - 1/3 cup purple cabbage, shredded
13 - 2 tablespoons red onion, thinly sliced

→ Garnish

14 - 2 tablespoons chopped fresh parsley
15 - Freshly ground black pepper to taste

# How-To:

01 - Preheat oven to 425°F. Place flatbreads on a parchment-lined baking sheet.
02 - Brush each flatbread with olive oil.
03 - Spread a thin layer of hummus or herbed cream cheese over each flatbread.
04 - Sprinkle mozzarella evenly over the sauce.
05 - Layer vegetables across the flatbreads in rainbow sequence: red tomatoes, orange bell peppers, yellow bell peppers and baby corn, green spinach and broccoli, and purple cabbage with red onion.
06 - Sprinkle feta cheese over the assembled vegetables.
07 - Bake for 10 to 12 minutes until cheese is melted and flatbread edges are golden brown.
08 - Remove from oven, sprinkle with fresh parsley and black pepper, slice into portions, and serve warm.

# Expert Advice:

01 -
  • It looks so stunning on the plate that people always assume you spent way more effort than you actually did.
  • You get to eat rainbow vegetables without anyone calling it "health food"—it's just beautiful and happens to be good for you.
  • Comes together in under 35 minutes, which means you can pull this off on a weeknight if the mood strikes.
02 -
  • Chop your vegetables smaller than you think necessary—larger pieces stay raw in the middle because the oven time is short and the heat can't penetrate them properly.
  • Don't spread the sauce all the way to the edges or it'll burn there while the center is still soft.
  • The feta doesn't fully melt like mozzarella does, and that's exactly what you want—it keeps little pockets of salty, creamy texture.
03 -
  • Pat your vegetables completely dry before arranging them—moisture is the enemy of that golden flatbread texture.
  • Prep all your vegetables while the oven preheats so you're not rushing to chop things while the flatbread sits waiting.
  • Slice this the moment it comes out of the oven while the cheese is still clingy enough to hold everything together instead of oozing sideways when you cut.
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