Vegan Lemon Roasted Vegetable Flatbread

First, make the dressing. Add the yogurt, lemon juice, Dijon, garlic, parsley, chives, tarragon, salt and pepper to a blender. Pulse a few times, just to combine everything. The yogurt will thin out and become more dressing like. Put in the fridge until ready to use.
Preheat the oven to 450 degrees(F).
Add the mushrooms, cauliflower, broccoli, potatoes, garlic and lemon slices to a large bowl. Drizzle with the olive oil, sprinkle with the salt and pepper. Toss to coat all the veggies.
Spread the veggies out on a large baking sheet. Then roast for 15 minutes. Toss and spread back out on the pan. Then roast for another 10-15 minutes or until the veggies are brown and cooked through.
Once the veggies are done, in a small bowl, whisk together the lemon juice, parsley and chives. Then pour over the veggies and toss to coat.
Then, toast the naan or pita in the oven for 3-5 minutes if desired.
Next, spread a tablespoon or so of hummus onto one of the pieces of naan or pita. Top with a 1/4 of the veggies then drizzle with green goddess dressing. This recipe will make 4 flatbreads. Serve. You can leave flat and eat with a knife and fork, or just fold it up and eat with your hands.