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.

Roasted Vegetable Flatbread (coca De Escalivada)

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

  1. Preheat the oven to 400°F (200°C).
  2. Slice the roasted and peeled vegetables into thin strips.
  3. In a bowl, toss the vegetable strips with olive oil, salt, and black pepper.
  4. Place the flatbread crust on a baking sheet and arrange the seasoned vegetables on top.
  5. Bake in the preheated oven for 15-20 minutes, or until the flatbread is crispy and the vegetables are slightly charred.
  6. 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