Moroccan Roasted Veg Flatbreads

A simple, flavour-packed way to support gut health

We love this kind of meal; big on flavour, low on effort, and it just happens to be good for you too.

If you’re trying to eat more variety, this dish is a total win. Between the vegetables, spices, chickpeas in the hummus, grains in the flatbread and ingredients in the matbucha, you’re stacking up towards that “30 plants a week” goal — which is linked to better gut microbiome diversity. A diverse gut = happier digestion, better nutrient absorption and overall feel-good balance.

This meal is also rich in fibre (great for gut health), packed with colourful veg that support immune function, and includes healthy fats (from the marinade oil and hummus) which play a role in brain health, as the brain relies on fats to function properly. Simple to make and doing you good, without trying too hard.

Most importantly? It tastes incredible.

Moroccan Roasted Veg Flatbreads

We love this kind of meal; big on flavour, low on effort, and it just happens to be good for you too.

Serves: 4

Time: 35–40 minutes

Ingredients

For the roasted veg

• 1 red pepper, chopped

• 1 yellow or orange pepper, chopped

• 1 red onion, sliced

• 1 medium sweet potato, diced (small cubes)

• 1 courgette, sliced

• A handful of mushrooms, halved or quartered

• a few cherry tomatoes

• 4-5 tbsp Moroccan Sauce & Marinade

To serve

• 4 flatbreads

• Hummus (shop-bought we love https://ramonaskitchen.com/ or you can make your own)

• Homemade matbucha (Moroccan spiced tomato dip)

• Optional: fresh herbs, squeeze of lemon, chilli flakes

Method

1. Heat the oven to 200°C (180°C fan).

2. Put the peppers, red onion, sweet potato, courgette and mushrooms into a large roasting tray. Pour over the Moroccan Marinade and toss well so everything is evenly coated.

3. Roast for 35-40 minutes (adding the cherry tomatoes 10 mins before the end), turning a couple of times during cooking to prevent them from burning. Cook until the veg are tender, slightly caramelised and smelling amazing.

4. Warm the flatbreads in the oven for the last few minutes.

5. Build your flatbreads by spreading a generous layer of hummus over each flatbread. Top with the roasted Moroccan veg, then spoon over some matbucha.

6. To serve. add herbs, lemon or chilli if you like and enjoy!

Why this dish loves your body back

• Gut health: A wide mix of fibre-rich vegetables helps feed beneficial gut bacteria.

• Immunity: Colourful veg bring natural plant compounds that support your body’s defence systems.

• Brain support: Healthy fats in the dish help support normal brain function, alongside steady energy from fibre-rich carbs.

All that — from a tray of roasted veg and a bit of spreading and stacking. Midweek dinner, sorted.

Moroccan spiced Hummus

Ingredients

• 400g can chickpeas, washed and drained

• 2 tbsp Drizzle It Moroccan Sauce & Marinade

• Squeeze of lemon

• 1 garlic clove

• 2 tbsp tahini paste

• A little oil to thin it down if needed - we use Cold Pressed Rapeseed oil from https://rgtaylorandsons.co.uk/ but you can use Olive Oil if you prefer

  
  

Method

Whizz together the chickpeas, garlic, tahini paste and Moroccan Marinade in a blender until smooth, adding in more oil if needed, ,you can also loosen with a little water if needed. If you don't have a blender, mash smooth with a fork or masher.

Matbucha

This is delicious and really lifts the flat bread recipe with warming spice and intense taste.

Ingredients

• 5 large tomatoes

• 6 cloves garlic

• 2 jalapenos or long green peppers

• 60ml Drizzle It! Sweet Chilli Dressing + 2 tbsp

• 2 tbsp smoked paprika

• 1 tbsp hot paprika

• 1/2 -1 tsp salt

• 1 tsp honey

Method

1. Score your tomatoes by cutting an X shape across the top. Place them in a large bowl and cover them with boiling water for 20 minutes. This will help soften the skin to peel it off.

2. Peel the skins off of the tomatoes, then finely dice the tomatoes. Be sure to discard the stem and any rough parts.

3. In the meantime, finely dice the garlic and hot peppers.

4. Heat a large pot over medium heat and add in two tbsp of olive oil. Add in the garlic and peppers and saute together for 5-6 minutes.

5. Add in the chopped tomatoes and give it a mix. Cover the pot over a medium/low and let the mix cook down for about 30 minutes. Be sure to stir every 5-10 minutes.

6. In a small bowl, combine the Sweet Chilli Dressing and paprika and mix together.

7. After the tomatoes have cooked down a bit, add in the Sweet Chilli & Paprika mix to the pot with 1/2 tsp salt and a squeeze of honey) You can adjust the salt at the end to your liking.

8. Cover the pot and let it cook down for 60-90 minutes on low, stirring every so often.

9. Once the tomatoes have cooked down completely to a jammy dip, adjust salt to your liking.

10. Serve cold or at room temp. Leftovers can be refrigerated for up to 2 weeks.

You can ring the changes with different vegetables such as aubergine, cauliflower and squash, whatever you have left in your fridge... a great way to use up leftovers and avoid food waste!

Using a drizzle of our Drizzles means that eating more veg can taste delicious too!