2 Red Onions (sliced into 1/2-inch wedges)
2 Red Bell Peppers (sliced into 1/2-inch strips)
4 Carrots (sliced into 1/2-inch coins)
2 Eggplants (cut into 3/4-inch cubes)
¼ cupOlive Oil (divided)
2 tablespoonsBalsamic Vinegar
add Kosher Salt (and freshly ground black pepper)
8 ouncesPlain Goat Cheese (room temp)
¼ cupBasil (roughly chopped)
¼ cupParsley (roughly chopped)
3 Flatbreads (pita or naan work well)
½ cupCastelvetrano Olives (pitted, halved)
¼ cupCapers (packed in water, not salt)
2 Garlic Cloves (halved)
5 ouncesArugula
add Hot Honey (for drizzling)
add Flaky Sea Salt (for sprinkling)
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