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K’s Choice
Peppery Chicken Curry
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Roasted Vegetables & Salami Flatbread
This was probably the best lunch I’ve made in some time. We combined it with a big bowl of my favorite Sweet potato and pepper soup and it was awesome.
I’m not very creative when it comes to special lunch recipes—too attached to my basic cheese, lettuce, tomato, onion and cucumber sandwich, I guess—but this was something else alright. Think of it as a pizza variation, only way more fulfilling and a wee bit healthier. At least I like to think it is. Don’t burst my bubble, okay. Denial has never tasted so good!
So, what is it? It’s a slightly toasted, warm, chewy Moroccan flatbread filled with a variety of flavored roasted vegetables, combined with a hint of cream cheese, salty salami and melted Gouda. Just eat it and weep, it’s so good it’ll bring tears to you eyes.
Oh, you’ll be needing milk with this. Lots and lots of cold milk.
Ingredients:
1 Moroccan flatbread
5 oz low-fat cream cheese
4 oz deli salami (or chorizo)
1 eggplant
1 zucchini
1 bell pepper
2 red onions
1 large garlic clove
3 tomatoes
1 tsp dried basil
1/3 red chili pepper
3 tbsp oil
coarse sea salt
grated melting cheese
Directions:
I desperately needed some color on my plate. The third round of cold winter weather set in and this is all I’ve been seeing for weeks now and quite frankly, I’m getting tired of it. We’ve had the white Christmas thing, we’ve had the sleighing thing, I love snow, but I’m sick of it now. I want spring. My poor lilac tree is suffering.
*Heat your oven as high as it goes! Let’s use all the horsepower you got in that baby!
The happy lot. I’ve missed my mixed vegetables with all the stews and casseroles of late.
We’ll make the oil first so the flavors can mingle. Grate 1 large garlic clove and combine it with 3 tbsp oil, 1 tsp dried basil and 1/3 to 1/2 finely minced red chili pepper.
Coarsely chop your washed vegetables. Leaving them slightly coarser just looks better, more rustic.
And transfer them to a big roasting tray.
Pour the oil over the vegetables and mix it all up. Sprinkle some coarse sea salt on top and pop the tray in the hot oven for 10 to 15 minutes, until the vegetables are slightly browned and soft, but still have a good bite.
In the mean time we’ll open up the flatbread.
And spread a thin layer low-fat cream cheese on the bottom half. Thin being the key word here.
Top the cream cheese with the deli salami. Or chorizo. Whatever rocks your boat.
Grate a decent amount of good melting cheese. I opted for young Gouda cheese, it’s mild and lightly sweet.
Once your vegetables are done, lower the oven temperature to 350F (180C) and transfer the veggies from the roasting tray to the bread.
Top with the grated cheese, place the other half of the bread on top and put the flatbread back in the oven for 10 minutes. Until the bread is slightly toasted and the cheese has melted.
This, my friends, is what a little bite of heaven looks like. It tastes like spring!
| Roasted Vegetables & Salami Flatbread | |
| Ingredients |
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| Directions |
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| copyright © kayotickitchen.com | |
24 Comments »
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1. Rebecca — January 25, 2010 @ 9:06 am
Wow. I read a lot of food blogs, have been for years, but yours is one-of-a-kind. Most food blogs are primarily textual with one, perhaps two, photos added to the recipe. Not only do you photograph the entire process but you turn every photo into a piece of art. Never seen anything like it.
2. Karin — January 25, 2010 @ 9:17 am
Oh, wat onwijs lekker! It looks delicious.
3. LizzieBee — January 25, 2010 @ 11:56 am
YUM I love toasties, and even in the middle of summer here, when the bakery is BAKING, I will have a toasty sandwich :D My favourite is like proscuitto with soft goats cheese, rocket, marinated/grilled peppers (red or yellow or both) & basil/pesto. MMMMMMMMMMMMMMmmmmmmmmmmmm
4. Maria — January 25, 2010 @ 2:00 pm
This looks like the perfect lunch at home for me. Great shots!
5. Spruce Hill — January 25, 2010 @ 2:14 pm
Looks amazing! Your pictures turned out awesome with your new toy!
6. Arrisje — January 25, 2010 @ 2:42 pm
We don’t even get hardly any snow, but I know what you mean, ready for spring. I am to so ready for that. Want to start my vegetable garden and herbs :)
7. Alison — January 25, 2010 @ 3:56 pm
If you chopped up those vegetables a bit finer and added some vinegar, you’d almost have a muffaletta sandwich, a classic New Orleans sandwich.
8. Kay — January 25, 2010 @ 4:47 pm
@Alison:
Now she tells me! You could have told me about this sandwich a long time ago, no excuse for this, missy :)
Man, it looks good. Looks like they add ham and cheese, right?
9. Lana — January 25, 2010 @ 4:12 pm
Another winner of a recipe Kay! Perfect lunch for a cold winter day. Makes you look foward to the arrival of Spring.
10. Alison — January 25, 2010 @ 4:56 pm
Yup, it’s ham, cheese, salami and an olive/veggie tapanade, of sorts. My apologies for not mentioning it sooner. The New Orleans Saints making it to the Superbowl has me reminiscing today about my days in New Orleans. That sandwich was a great part of it, along with chili cheese fries, beignets, gumbo, etc. ;)
11. Kay — January 25, 2010 @ 4:58 pm
@Alison:
A sandwich like that AND chili cheese fries? Why must you tempt me so :)
12. Andilynn — January 25, 2010 @ 6:12 pm
Yum!! I love roasted/grilled vegetable sandwiches. And adding the cream cheese and the Gouda cheese just put me over the top! I like how you toast it in the oven. I like Muffalettas too, but they’re usually served cold. New Orleans Po’ Boys are delicious, too!! :o)
13. doodles — January 25, 2010 @ 6:20 pm
I make something similar, sometimes spice it up with chipotle sauce added to the cream cheese.
Your photos as always are beautiful.
14. Laurie — January 25, 2010 @ 7:41 pm
Kay, this looks phenomenal!
15. Karen — January 25, 2010 @ 9:27 pm
It looks so good! Gotta try this!
16. Katie — January 26, 2010 @ 3:27 am
mmmm, flatbread with roasted vegetables. Two of my favorite things!
17. WKF — January 26, 2010 @ 9:50 am
A muffaletta has olive salad(tapenade) on it.
Central Grocery in New Orlean’s is considered the home of the muffaletta. They sell their olive salad on line. I like Boscoli’s olive salad a little better.
http://www.boscoli.com/index.php
https://www.nolacajun.com/Central-Grocery-Olive-Salad_p_87.html?gclid=COGh7IjHwZ8CFRUTswod7D-w2w
You sandwich is beautiful. and it looks like it would taste like spring!
18. Jenny in Montana — January 26, 2010 @ 7:13 pm
Oh. My. Goodness!
I love all the veggies in this sandwich. Will have to search for Moroccan bread…haven’t seen in the local stores.
So excited to try this…thanks for posting!
19. Jenny — January 26, 2010 @ 9:03 pm
I’m positively drooling here! Yummy!!!
20. Brad — January 26, 2010 @ 11:07 pm
Thanks for the creative recipe, sounds and looks great. I like the frozen tree pic.
21. Marisa — January 28, 2010 @ 12:38 pm
So creative! That looks amazing!
22. Sadako — January 29, 2010 @ 7:37 pm
I made this for my friends this evening and it was a HUGE HIT!
23. Fiona — January 30, 2010 @ 4:56 pm
Love it! my family never enjoyed eating vegetables so much… even better reheated a couple of days later. Thank you!
It reminds me of a olive-less Muffeletta.
24. Megan — February 20, 2010 @ 4:53 am
I love browsing through all your photos and looking at your food photography-all the colors in this post are absolutely stunning. Not to mention that this recipe sounds delicious :)