Instructions

          Ingredients:

• 1 package Chef Hak’s Harvest Veggies

• 1 store-bought flatbread

• 3 to 4 ounces goat cheese or cream cheese

• 1/2 cup shredded mozzarella

• 1 tablespoon olive oil

• 1 to 2 teaspoons honey

• Black pepper

• Fresh thyme or rosemary

          Instructions:

• Preheat the oven to 425°F. Place a sheet pan or baking tray in the oven while it heats to help create a crisp crust.

• Add one package of Chef Hak’s Harvest Veggies to a skillet over medium heat. Cook for about 6-8 minutes, stirring occasionally, until heated through and excess moisture has cooked off. Let the veggies caramelize by cooking for an additional 1–2 minutes with minimal stirring, allowing the Brussels sprouts and squash to brown on the edges.

• Place the flatbread on a piece of parchment paper or a tray. Brush lightly with olive oil. Spread goat cheese or cream cheese evenly over the surface, leaving a small border around the edges. 

• Spoon the cooked veggie mixture evenly over the flatbread. Sprinkle mozzarella on top and a pinch of black pepper.

• Carefully transfer the flatbread to the preheated sheet pan or baking tray. Bake for 8-12 minutes, until the cheese is melted and the edges are crisp.

•  Remove from the oven and drizzle lightly with honey. Top with fresh thyme or rosemary.

• Let it sit for 1-2 minutes, then slice and serve.