Garden of the Gods Roasted Colorado Veggie Flatbread
TSG
2-4
10 minutes
25 minutes
A rustic, mountain-inspired flatbread that lets Garden of the Gods shine - savory, herb-forward, and perfect for sharing. The blend’s garlic, tomato, and herb notes bloom beautifully when roasted, while the subtle richness from palm oil helps everything caramelize without overpowering the vegetables.
Ingredients
1 flatbread or naan (store-bought or homemade)
1½ tbsp olive oil
1½ tbsp Garden of the Gods Blend
½ cup cherry tomatoes, halved
½ cup zucchini, thinly sliced
½ cup red onion, thinly sliced
1½ tbsp olive oil
½ cup mushrooms, sliced
¾ cup shredded mozzarella or provolone (optional)
Fresh basil or parsley, for garnish
Optional finish: drizzle of balsamic glaze or hot honey
Directions
Preheat the oven to 425°F.
In a bowl, toss vegetables with olive oil and Garden of the Gods Blend until evenly coated.
Spread veggies on a sheet pan and roast for 12–15 minutes, until tender and lightly caramelized.
Place flatbread on a baking sheet.
Bake for 8–10 minutes until crisp and golden.
Finish with fresh herbs and an optional drizzle.
Slice and serve warm.
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