Mediterranean Vegetable Flatbreads with Goat Cheese

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Vegetable lovers, this one’s for you! These Mediterranean vegetable flatbreads really highlight the incredible flavours of juicy, caramelised veggies, heaping them all up on a fluffy flatbread, drizzling with a creamy, herby sauce, and sprinkling with soft, tangy goat cheese.

If that hasn’t convinced you to cook this recipe, I don’t know what will.

A soft chapatti topped with vegetables and goat cheese.

This is such a versatile recipe, as you can really swap the toppings depending on what you have on hand (it’s a great fridge clearer!), or just what you feel like eating on any given day. Try it with different vegetables, different cheese, different herbs… the possibilities are endless.

The key to making the vegetables so good is to cook them long and slow. I’d recommend keeping the splash of balsamic vinegar – it really helps the veggies to caramelise and go nice and jammy!

🫓 What Type of Flatbreads Can I Use?

There are so many different kinds of flatbreads in the world – pretty much every country has their own version. Almost all of them will work for this recipe, so choose your favourite!

A few examples:

The ones I used this time were actually chapattis – the sort of thing I would usually serve to scoop up big mouthfuls of homemade dal. But bread is bread, and there’s no reason you can’t use it to make these tasty vegetable-topped flatbreads instead!

🥗 Ingredients and Substitutions

Here’s what you’ll need to make this recipe. See the printable recipe card below for detailed ingredient quantities.

Ingredients for Mediterranean vegetable flatbreads laid out with text overlay.
  • flatbreads (see above!)
  • vegetables – I used red onion, bell pepper, mushrooms and tomatoes. You can use different vegetables if you like, but make sure you use veggies that improve with a long cooking time, rather than becoming mushy (I wouldn’t use broccoli, for example). Other Mediterranean-style vegetables would be great, e.g. zucchini (courgette), eggplant (aubergine), or sweetcorn.
  • sour cream
  • fresh basil – or a dollop of basil pesto instead, if you prefer.
  • soft goat’s cheese – if you don’t like goat’s cheese, you could use pretty much any other cheese you like, e.g. pieces of brie, grated cheddar, grilled halloumi, or crumbled feta.
  • balsamic vinegar

Becca’s Top Tip

If you want to make these flatbreads even more hearty and filling, try adding some roasted chickpeas or roasted black beans too!

📹 Recipe Video

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A flatbread partially wrapped around Mediterranean vegetables and goat cheese.

🖨️ Printable Instructions

A Mediterranean vegetable flatbread on a plate.

Mediterranean Vegetable Flatbreads with Goat Cheese

Mediterranean vegetable flatbreads, piled up with sweet and jammy veggies, creamy dressing, soft goat cheese and fresh basil.

If you’ve cooked this recipe, don’t forget to leave a star rating!

5 from 1 vote
Print Pin Comment
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 3 people
Calories: 449kcal
Author: Becca Heyes


  • 1 Tbsp oil (I used olive oil)
  • 1 red onion, sliced
  • 250 g (~ 9 oz) mushrooms, sliced
  • 1 bell pepper (I used orange), sliced or diced
  • 225 g (~ 8 oz) cherry tomatoes, cut in half
  • 2 Tbsp balsamic vinegar
  • Few sprigs fresh basil, finely chopped
  • 2 Tbsp sour cream
  • 3 flatbreads (I used chapattis)
  • 125 g (~ 4 1/2 oz) soft goat cheese, crumbled


  • Heat a little oil in a large frying pan, and add the chopped red onion, mushrooms, pepper and tomatoes. Cook over a medium heat for around 20-30 minutes, until they are very soft and juicy.
    Uncooked Mediterranean vegetables in a frying pan.
  • Add the balsamic vinegar to the pan, and cook for 5 more minutes. If you like, you can turn up the heat just a little, to help the vegetables caramelise in the vinegar. Stir regularly to make sure they don’t burn.
    Mediterranean vegetables cooking in a frying pan.
  • While the vegetables are cooking, combine the chopped basil and the sour cream in a small bowl. Mix well.
    Basil and sour cream mixed in a small bowl.
  • If you like, you can warm up the flatbreads – either for a few seconds in the microwave, or in a dry frying pan over a medium heat for a minute or so each side. This is especially helpful if you're planning to wrap up your flatbreads, as it makes them more pliable.
    A chapatti warming through in a frying pan.
  • Top each flatbread with some of the Mediterranean vegetables, a few dollops of the herby sour cream, and some crumbled goat cheese. Serve immediately.
    A flatbread topped with vegetables and sour cream.



Nutrition Facts
Mediterranean Vegetable Flatbreads with Goat Cheese
Amount Per Serving (1 flatbread)
Calories 449 Calories from Fat 197
% Daily Value*
Fat 21.9g34%
Saturated Fat 10.6g53%
Cholesterol 27mg9%
Sodium 740mg31%
Potassium 621mg18%
Carbohydrates 46.2g15%
Fiber 4.5g18%
Sugar 10g11%
Protein 19.6g39%
Calcium 225mg23%
Iron 6mg33%
* Percent Daily Values are based on a 2000 calorie diet.

Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional values if you require accuracy for health reasons.

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💭 Recipe FAQs

Can I prepare this recipe in advance?

You could certainly pre-cook the vegetables in advance (especially since they take a little while to caramelise), then reheat them and assemble the flatbreads when you’re ready to serve.

How should I store any leftovers?

If you have any cooked vegetables left over, allow them to cool, then store them in an air-tight tub in the fridge for up to 3 days. They’re best reheated in the microwave, or in a frying pan. Ideally, you’ll store any other leftover ingredients (flatbreads, cheese, etc.) separately, to avoid soggy bread.

Can I make this recipe vegan?

Absolutely – just use a vegan sour cream and your favourite vegan cheese. Or, swap the cheese for a good smear of hummus instead.

5 from 1 vote (1 rating without comment)

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