Roasted Vegetable Flatbread (coca De Escalivada)
This Roasted Vegetable Flatbread, known as Coca de Escalivada, is a traditional dish from Valencian cuisine. It features a flavorful combination of roasted vegetables on top of a crispy flatbread, making it a perfect appetizer or light meal.
Ingredients
- 1 eggplant, roasted and peeled
- 1 red bell pepper, roasted and peeled
- 1 yellow bell pepper, roasted and peeled
- 1 red onion, roasted and peeled
- 1/4 cup extra virgin olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 pre-made flatbread crust
Instructions
- Preheat the oven to 400°F (200°C).
- Slice the roasted and peeled vegetables into thin strips.
- In a bowl, toss the vegetable strips with olive oil, salt, and black pepper.
- Place the flatbread crust on a baking sheet and arrange the seasoned vegetables on top.
- Bake in the preheated oven for 15-20 minutes, or until the flatbread is crispy and the vegetables are slightly charred.
- Remove from the oven and let it cool for a few minutes before slicing and serving.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 30 minutes
- Total time:
- 50 minutes
- Cooking method
- Oven
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Carbohydrates
- 35g
- Protein
- 8g
- Fat
- 10g
Supplies
Baking sheet Knife Bowl
Tools
Oven
Serving suggestions
Serve the Roasted Vegetable Flatbread with a side of mixed greens and a drizzle of balsamic glaze for a complete meal.
Tips & tricks
For added flavor, you can sprinkle some crumbled feta cheese or fresh herbs on top of the roasted vegetables before baking.
Cost
$12