Asiago-Lemon Flax Seed Crackers with Roasted Vegetables

Try these delicious Asiago-Lemon Flax Seed Crackers with Roasted Vegetables at your next party!
Course Appetizer, side, Snack
Cuisine American
Prep Time 30 minutes
Cook Time 40 minutes
Marinate 30 minutes
Total Time 1 hour 40 minutes
Servings 4
Calories 687kcal
Author Chef Billy Parisi


For the Crackers:

  • 2 eggs
  • 1 cup of Bob’s Red Mill® Flax Seeds
  • 2/3 cup finely grated asiago cheese
  • zest of 1 lemon
  • olive oil
  • Kosher salt to taste

For the Vegetables:

  • ¾ cup of balsamic vinegar
  • 1 small diced shallot
  • 1 teaspoon of grainy mustard
  • 4 chopped fresh basil leaves
  • 1 teaspoon of sugar
  • 1 1/2 cups of olive oil
  • 1 yellow squash cut into ½” inch thick slices
  • 1 green zucchini cut into ½” inch thick slices
  • ½ red onion cut into wedges
  • 5 domestic mushrooms
  • 15 stalks of asparagus
  • 1 red bell pepper cut into quarters
  • sliced green onions for garnish
  • micro greens for garnish
  • 1 cup of whipped cream cheese
  • Kosher salt and fresh cracked pepper to taste


  • Vegetables: In a large bowl whisk together the balsamic vinegar, shallots, mustard, basil, sugar, olive oil, salt and pepper until combined. Add it to a large plastic bag along with the squash, zucchini, onion, mushrooms, asparagus, and bell pepper, and place it in the refrigerator to marinate for at least 30 minutes.
  • After they are done marinating evenly spread them out a sheet pan lined with parchment paper, season them with salt and pepper and roast them in the oven on 425° for 15 to 20 minutes or until browned and tender. Let cool before serving.
  • Crackers: Grind the flax seeds in a food processor or coffee grinder until it becomes like flour. Whisk together in a large bowl the eggs, asiago, lemon and flax seed until combined.
  • Rub a clean surface and a rolling pin with olive oil and roll out portions of the flax seed dough until it is as thin as a ”wheat thin.” Simply cut into rectangles (2 inches by 1 inch) and place them on a sheet pan lined with parchment paper.
  • Reuse all of the dough until it is gone.
  • Season them with salt and bake the crackers on 325° for 12 minutes and then flip them over and bake for another 7 minutes. Let cool.
  • To Serve: Spread some whipped cream cheese onto the flax seed cracker and top off with some roasted vegetables. Garnish with green onions and micro greens.


Calories: 687kcal | Carbohydrates: 35g | Protein: 24g | Fat: 52g | Saturated Fat: 17g | Cholesterol: 156mg | Sodium: 528mg | Potassium: 1080mg | Fiber: 15g | Sugar: 17g | Vitamin A: 2615IU | Vitamin C: 60.7mg | Calcium: 418mg | Iron: 5.5mg