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Rustic Asparagus & Feta Flatbread with mushrooms, red pepper, & oven roasted onions

This Rustic Asparagus & Feta flatbread recipe combines 4 yummy vegetables that give different flavors and textures...asparagus, red pepper, mushrooms, and crispy onions.  All can be roasted in the oven, which is super simple prep, but also is a great way to bring out deep flavors and sugars in the veggies.  On top, a small sprinkling of an intense-flavored cheese, such as Feta, goes a long way to add saltiness and creaminess to the party.  Drizzle extra virgin olive oil over top for the perfect finish and indulge knowing that you are eating something incredibly decadent, but also filled with nutritious veggies!

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 2 people
Author Carrie Tyler


  • 1 bunch of thin-medium not pencil-thin asparagus
  • 2 cups sliced white button mushrooms
  • ½ Red Pepper
  • ½ medium red onion or yellow onion
  • 2 cloves garlic minced
  • ¾ Cup crumbled Feta cheese
  • 2 7-10 inch round or square flatbreads
  • Extra Virgin Olive Oil
  • Salt & Ground Pepper to taste


  1. Preheat oven to 400 degrees (F). You will need 2 medium sheet pans.
  2. Toast flatbread in the oven, placing directly on rack for 10-15min.
  3. Mince 2 cloves of garlic.
  4. Cut the tough ends, about 1.5inches, of the asparagus off and discard or save for making vegetable stock. Clean asparagus under cold water and pat dry with paper towel. Arrange in a row on sheet pan. Drizzle with a little olive oil, add 1 clove minced garlic, and sprinkle salt & pepper. Mix with hands to coat evenly.
  5. Clean & Slice Mushrooms, (2 cups sliced). Clean and slice half a red pepper into ½ inch strips, then cut strips in half so that 1 inch long. Arrange red pepper and mushrooms on one side of second sheet pan. Drizzle with olive oil, add the remaining minced garlic, and sprinkle salt & pepper. Mix with hands to coat all veggies.
  6. Cut Onion in half from root end to root end. Peel the outer skin and discard. Slice the onion into quarter inch slices and spread evenly on the other half of the second sheet pan. Drizzle with olive oil and salt & pepper, toss to coat.
  7. 7) Place both pans in the oven and set timer for 10 minutes. Remove Asparagus from oven. Toss the other veggies to ensure even cooking and put back in over for another 10 minutes.
  8. Brush olive oil on toasted flatbread, then layer asparagus, mushrooms, red peppers, & onions. Sprinkle Feta cheese over top and place back on one of the sheet pans under the broiler for 2-3 minutes or until cheese is melty and slightly brown.
  9. Cut, plate & enjoy!