A couple weeks back, I posted my dairy-free and nut-free kale pesto recipe. It’s stupid easy, healthy and unbelievably delicious. One batch makes 2 cups which is a lot of pesto, so I’ve been finding ways to use it left and right. It’s become my favorite meal-prep companion – make a batch on Sunday and use it all week for everything from pasta to sandwiches.
This Pesto & Roasted Vegetable Flatbread Sandwich recipe was one of the crazy-good ways I used my kale pesto this week. It’s simple and easy, perfect for a weeknight meal, plus it’s packed with tons of satisfying vegetable goodness that even meat eaters will love. You can change up the roasted vegetables, to use up what you have in the fridge already, and pair with fresh fruit as a healthy side dish. Talk about a winner. Enjoy!
Kale Pesto & Roasted Veggie Flatbread Sandwiches
Serves: 4 Start to Finish: 1 hour
3/4 cup Kale Pesto (get my recipe here or use store bought pesto of choice)
1/2 large head cauliflower (or 1 small head with some leftovers)
4 large carrots
4 teaspoons olive oil, divided
Sea salt, fine grain
1/2 cup crumbled feta cheese
4 flatbreads, pitas or naan breads*
Preheat oven to 400 degrees F.
Peel carrots and cut into 2″ long sticks. Toss with 2 teaspoons olive oil and 2 big pinches of sea salt. Cut cauliflower into bite size florets. Toss with remaining 2 teaspoons olive oil and 3 big pinches of sea salt. Spread veggies out onto a parchment lined sheet tray. Roast for 20 minutes. Toss. Roast for another 10 minutes or until tender and just starting to brown all over.
While veggies roast, make pesto (if using homemade).
Assemble sandwiches. Spread 3 tablespoons pesto onto each flatbread. Top each with a quarter of the roasted veggies and 2 tablespoons of crumbled feta. Fold over to form a wrap/sandwich.
*we make our own flatbreads with homemade pizza dough, but any store-bought wrap size pita, flatbread or wrap work perfectly