Flatbread with Vegetables and Cream Cheese
Cut flatbread in half. Unfold flatbread and spread on half with herbal cream cheese.
Rinse bell pepper, cut into quarters, remove seeds and ribs and cut into strips.
Peel onion and cut into rings.
Rinse eggplant, cut lengthwise into slices and season with salt. Let rest for approximately 10 minutes. Rinse eggplant and pat dry.
Rinse tomatoes, cut into quarters and remove seeds.
Rinse radicchio and tear into small pieces.
Peel garlic and chop finely.
Heat oil in a pan and saute prepared vegetables until al dente. Then remove from the heat, mix and season with garlic, salt and pepper. Drizzle with a little olive oil. Mix well and let cool. Arrange vegetables on flatbread, cover with radicchio and place remaining flatbread half on top. Serve cut into pieces or wrap in aluminum foil for a picnic.