Weekends are all about lazy mornings, late breakfasts, even later lunches and then super late dinners? Or something along those lines…
We have a farmer that comes around our neighbourhood selling his produce from the back of the car. Of course I couldn’t resist and bought a bunch of veggies, apples and fresh apple-pear juice. Which meant the recipes for the past few days were based around these foods. But I’m not complaining, check this out:
Inspired by the beets I bought and the flatbread recipe from Green Kitchen Stories I made grilled veggie sandwiches with mozzarella. And I’m eating it as I type this and boy are they good! I’m a bread lover but it’s always nice to shake things up and try something new.
♦ Red beet flatbread by Green Kitchen Stories
♦ Zucchini, thinly cut
♦ Aubergine, thinly cut or the flesh from roasting them in the oven
But you can really add anything your heart desires…
Make the flat bread according to the Green Kitchen Stories recipe. My tip here is to add some lemon zest into the mixture. (Actually add it into any beet recipe from now on).
Roast the zucchini and aubergine in a griddle pan with some olive oil.
Pile the veggies and mozzarella onto the flatbread, add some salt and pepper, wrap in some baking paper as it’s quite moist and not very stable and enjoy!
I had leftover roasted aubergine which is what I used. To make it pierce a whole aubergine and cook for an hour at 200°C and then scoop out the flesh. I added some olive oil, roasted garlic, lemon juice and salt and pepper.