What to do
- Preheat the oven to 400° F.
- Add the carrots, tomatoes, zucchini, yellow squash, 2 cloves of garlic and radicchio to a large sheet pan. Drizzle with olive oil and season with salt and pepper. Gently toss with your hands until the vegetables are coated. Arrange in one layer, a little bit of overlapping is fine. Set aside the roasted red peppers and sliced beets, allowing them to remain at room temperature.
- Roast vegetables for 15- 18 minutes or until vegetables are lightly browned and fork tender. Halfway through, rotate the pan and remove the radicchio.
- Once finished, set the vegetables aside to cool, removing the cloves of garlic. Keeping the oven on, place the naan bread directly into the oven. Allow to toast for 8-10 minutes or until the bottom is browned and the bread is no longer flexible.
- While the vegetables cool and the naan is toasting, make the whipped herb & beet feta. Add all the Whipped Feta ingredients and the 2 cloves of roasted garlic to a food processor or high powered blender. Blend until smooth. If necessary, add an extra teaspoon of olive oil to achieve a smooth texture.
- Once the naan bread is toasted, allow to cool for a couple minutes.
- To assemble the flatbread(s) generously spread the naan with whipped herb & beet feta and layer the vegetables in rainbow order. Top with fresh basil, oregano, and a drizzle of olive oil. Enjoy!
What you’ll Need
1 large or 2 small naan breads
3- 4 small carrots, sliced lengthwise
2- 3 roasted red peppers, sliced lengthwise
1 small head of radicchio, leaves peeled apart
1 pint sungold tomatoes
1 zucchini, sliced into 1⁄4” thick rounds
1 small yellow squash, sliced into 1⁄4” thick rounds
1 container Love Beets Marinated Garlic Herb Baby Beets, sliced into half moons.
2 cloves garlic
3 tbsp olive oil
3⁄4 tsp salt
Freshly cracked black pepper, to taste
Fresh basil and oregano, to garnish
Whipped Feta:
8 oz In the brine feta
1⁄4 cup plain greek yogurt
2 tbsp fresh oregano, chopped
2 tbsp olive oil
2 Garlic & Herb Marinated Beets
1⁄4 tsp salt
Freshly cracked black pepper, to taste