Name: Roasted Red Pepper & Goat Cheese Flatbread with Lemony Arugula
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 1 ½ (142 g) pkgs baby arugula; 6 flatbreads or naan; 6 cloves garlic; 3 (113 g) logs goat cheese; 1 ½ lemons; 6 red bell peppers; black pepper; extra virgin olive oil; salt

Roasted Red Pepper & Goat Cheese Flatbread with Lemony ArugulaRoasted Red Pepper & Goat Cheese Flatbread with Lemony Arugula — a 40-minute dinner recipe with 9 ingredients, serving 6.Ingredients

1 ½ (142 g) pkgs baby arugula

6 flatbreads or naan

6 cloves garlic

3 (113 g) logs goat cheese

1 ½ lemons

6 red bell peppers

black pepper

extra virgin olive oil

salt

Instructions

Preheat oven to 220°C (425°F). Place oven racks in the upper, middle, and lower positions.

Wash and dry the fresh produce. (Skip the arugula if it came pre-washed.)

Trim, seed, and slice bell peppers lengthwise into thin strips. Transfer to a large baking sheet pan.

Peel and mince garlic. Add to the baking sheet with the peppers, drizzle with oil, then season with salt and pepper. Stir to combine and spread out in an even layer.

Place baking sheet on the upper rack of the oven (it doesn't have to be fully heated) and roast, stirring halfway through, until peppers are browned and fork-tender, 15-20 minutes. Remove from oven.

Meanwhile, divide flatbreads between two additional large baking sheets. Place on the middle and lower racks and bake, flipping halfway through, until slightly crispy, about 10 minutes. Remove from oven.

While the flatbreads are baking, juice lemons into a large bowl. Add oil, salt, and pepper, then whisk to combine the dressing.

When the flatbreads are almost done, add arugula to the bowl with the dressing and toss to coat. Set aside.

Spread goat cheese over each flatbread, then top with roasted peppers and a small handful of arugula. (Reserve remaining arugula for serving.)

To serve, divide flatbreads and remaining arugula between plates. Enjoy!

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