Servings: 4
2 cups cut-up fresh asparagus
2 yellow sweet peppers, cut into thin, bite-size strips
2 medium red onions, sliced
8 fresh mushrooms, sliced
4 teaspoons olive oil
½ teaspoon salt
4 whole wheat flatbreads
½ cup grated Pecorino-Romano cheese (2 ounces)
2 cups halved cherry tomatoes
½ cup shredded mozzarella cheese (2 ounces)
Preheat oven to 475°F. Line a large baking sheet with parchment paper; set aside. In a large bowl combine asparagus, sweet peppers, onions, mushrooms, oil, and salt. Spoon vegetable mixture onto prepared baking sheet, spreading into an even layer. Roast for 10 minutes; remove from oven and set aside.
Place flatbreads on two large baking sheets; sprinkle Pecorino-Romano cheese evenly over flatbreads. Arrange the roasted vegetables and the cherry tomatoes evenly on flatbreads. Sprinkle with mozzarella cheese. Bake about 5 minutes or until cheese is melted.
