Vegan Flatbread Rolls with Roasted Vegetables

These vegan flatbread rolls with roasted vegetables feature a medley of roasted vegetables enveloped in soft flatbread. They are easy to make and contain simple, tasty ingredients! Perfect for any occasion, whether you’re hosting a gathering or simply craving a flavorful lunch, these rolls are sure to impress.
It all started with a visit to Devon Market, our neighborhood’s fantastic international food market. They always deliver excellent quality and variety of produce, especially peppers. Long and sweet Marconi peppers are rare, and they inspired me to fill flatbread rolls with roasted peppers, onions, and eggplants. The result was delicious, and I’m sure I will make these rolls again as appetizers many times.
(Cubanele peppers would be a good substitute if you can’t find Marconi peppers.)
Preparing them takes just 30 minutes. After briefly roasting the vegetables, you’ll have these delectable treats ready in a flash.
The recipe is for a plant-based diet, adding creamy richness with slices of vegan smoked Provolone cheese and vegan mayonnaise. They can easily be substituted for a vegetarian diet, using cheese of your choice and real mayonnaise.
For the ultimate enjoyment, refrigerate the rolls for at least an hour before slicing them into 3/4-inch pieces. Serve them alone or skewered alongside fresh fruits and nuts for an extra touch of elegance.
Your taste buds are in for a treat they won’t soon forget.

Vegan Flatbread Rolls with Roasted Vegetables

Mirjana

Indulge in a culinary adventure with my Vegan Flatbread Rolls featuring a medley of sumptuously roasted vegetables. These tasty rolls are a testament to the fusion of flavor and health, perfect for any occasion. Discover the harmonious blend of textures and tastes as you bite into each savory roll. My recipe ensures a seamless cooking experience, making it an ideal choice for both seasoned chefs and novices alike. Elevate your vegan cuisine with these irresistible flatbread rolls today!

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Prep Time 30 minutes mins

Total Time 1 hour hr

Course Appetizer

Cuisine Modern

Servings 4 people

Ingredients

  

• 1 medium onion of your choice
• 4 flatbreads (I use the FlatOut brand)
• 1 eggplant

  (eight-inch-long or 2 smaller eggplants)

• 2 sweet Marconi peppers Cubanele peppers are a good substitute.
• 4 slices vegan Violalife Smoked Provolone cheese
• 1/2 cup vegan mayonnaise
• Salt and freshly ground black pepper to taste

Instructions

 

• Cut the peppers vertically into 1-inch strips. Cut the eggplant vertically into 1/4-inch thick slices. Slice the onion into 1/4-inch rounds. Brush the vegetables on both sides with a light coat of olive oil and place them on parchment-lined baking sheets.
  
• Preheat the oven to 420ºF and roast the vegetables for 20 minutes until soft and light brown. Turn them after 10 minutes. Because ovens vary, you may have to roast the vegetables a few minutes longer.

  While the vegetables are in the oven, place FlatOut flatbreads on a large cutting board. (They come in packages of 7 flatbreads. I am using 4 for this recipe.)

  Remove the vegetables from the oven and let them reach room temperature so you can start assembling the flatbread rolls.
  
• Cut vegan cheese slices into 3/4-inch strips. Arrange all of the ingredients over a thin spread of vegan mayo.
  
• Roll the flatbreads and wrap them tightly in cling wrap.
  
• Leave them in the refrigerator for at least an hour before cutting each roll into 3/4-inch slices. Serve with fruit nuts on wood skewers or alone. Enjoy!
  
• Serve them alone or skewered alongside fresh fruits and nuts for an extra touch of elegance.
  

Notes

For best results, I suggest organic ingredients.

Keyword appetizer, eggplants, Onions, peppers, roasted, Vegan, vegan cheese,, vegan mayo