Step 1

Preheat your oven to 425 F. In a large mixing bowl, combine red onion, bell peppers, carrots, eggplant, 2 tablespoons olive oil, balsamic vinegar, salt and pepper. Toss to combine.

Step 2

Divide veggies between two sheet trays. Place in the oven and roast until golden brown and tender, about 15 to 20 minutes. Be sure to toss veggies halfway through to ensure they cook evenly.

Step 3

Make herb goat cheese spread: In another mixing bowl, combine goat cheese, chopped basil, chopped parsley, salt and pepper. Mix to combine. Set aside while you prepare your flatbreads.

Step 4

Using a grill pan or large skillet set on top of a skillet over medium-high heat, toast flatbreads on both sides until warmed though and slightly browned, about 2 to 3 minutes each.

Step 5

Once flatbreads comes off the grill pan or skillet, rub with the cut side of a garlic clove.

Step 6

Build flatbreads: Spread 1/3 of the goat cheese mixture on the top of the slightly warm flatbread. Add 1/3 of the roasted veggies, 1 tablespoon of capers, 2 tablespoons of olives and a handful of arugula. Repeat process with other 2 flatbreads.

Step 7

Drizzle flatbreads with hot honey and springle with flaky sea salt. Cut into pieces before serving.