• 1 8oz NuNosh Big Dill

  • 1 Package favorite naan bread, cauliflower crust, or pizza dough.

  • 1 zucchini squash

  • 1 yellow squash

  • 1 head broccoli

  • 1 poblano pepper

  • 1 8oz deli sweetie drops (often found in olive bar)

  • 1 drizzle (balsamic glaze, chili oil, garlic oil, or what are you into?)

  • Salt

  • Olive oil


  1. Preheat oven to 425 (high fan if you have convection) prepare vegetables for roasting:

  2. Zucchini & Squash- Cut down center and proceed to slice into small half moons…not too thin or the will get mushy yuckkk.

  3. Broccoli- cut the smallest trees you can by removing the stems (remember they will shrink while cooking)…remove the stems and slice smaller (or feed to dog…our Charlie boy loves them)

  4. Poblano- Cut the top of and pull out core with seeds.  Cut pepper in half, then cut in small slices.

  5. Toss all cut vegetables in a medium bowl with garlic powder, olive oil, and salt.  Roast in oven for 10-15 minutes.  (Looking for color, but not smooshy)

  6. If using dough follow cooking instructions before moving forward) If using naan a light toasting will get it done!

  7. Once base vessel is prepared and veggies are roasted you are ready to assemble.  

    1. Spread Big Dill on flatbread

    2. place roasted veggies

    3. top with sweetie peppers and chosen drizzle

Slice and Enjoy!  Makes a nice sandwich if you fold the flatbread in half….remember it’s just food, have fun.  And for the non-vegans it’s ok to say this was delicious, we know you liked it.


BOISE, ID 83705


Tuesdays & Thursdays
9pm to 4pm


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