2 Serves
46 Mins
Preheat your oven to 200°C. Prepare the vegetables by chopping the sweet peppers, tomatoes, onions, and garlic into uniform pieces.
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ItalianVitamin E
3 mg / 15 mgVitamin K
160 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
83 µg / 400 µgCalcium
232 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
43 mg / 420 mgPhosphorus
168 mg / 1,250 mgPotassium
429 mg / 4,700 mgSodium
450 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
6 µg / 55 µgFiber
2 g / 28 gSugar
3 g / 50 gSaturated Fat
7 g / 20 gCholesterol
33 mg / 300 mgCaffeine
0 mgNet Carbs
6 gAlcohol
0 g
Toss the chopped peppers, tomatoes, onions, and garlic with olive oil on a baking sheet, then roast in the preheated oven for 20 minutes.
Place the flatbread on the baking sheet. Layer the roasted vegetable mixture and fresh spinach on top, then sprinkle with feta cheese and season with black pepper.
Bake the assembled flatbread for 10 minutes at 200°C. Finally, switch the oven to broil on low for 2-3 minutes until the edges are golden brown.
17
g95
g18
g
Italian
Italian