Roasted Veggie Flatbread

This vibrant Roasted Veggie Flatbread is a celebration of seasonal produce, featuring a colorful medley of oven-roasted vegetables atop a crisp, chewy flatbread base. It's a healthy and delicious option perfect for a light meal or appetizer.

Roasted Veggie Flatbread
  • Prep time: 21 minutes
  • Cook time: 11 minutes
  • Total time: 32 minutes
  • Servings: 4
  • Difficulty: Medium
  • Cuisine: Italian

Ingredients

  • 1 medium zucchini, thinly sliced
  • 1 medium yellow squash, thinly sliced
  • 1 red bell pepper, seeded and sliced
  • 1/2 red onion, thinly sliced
  • 1 pint cherry tomatoes, halved
  • 2 tablespoons olive oil
  • 1 teaspoon dried Italian seasoning
  • Salt and freshly ground black pepper to taste
  • 4 pieces (about 6-inch each) pre-made flatbread or naan
  • 1/4 cup pesto or marinara sauce
  • 4 ounces fresh mozzarella, thinly sliced or torn
  • Fresh basil leaves for garnish

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. On a large baking sheet, toss the zucchini, yellow squash, red bell pepper, red onion, and cherry tomatoes with 2 tablespoons of olive oil, Italian seasoning, salt, and pepper. Spread in a single layer.
  3. Roast the vegetables for 20-25 minutes, or until tender and slightly caramelized, stirring halfway through.
  4. While the vegetables are roasting, warm the flatbreads slightly in the oven for the last 5 minutes of the vegetable roasting time, or according to package directions.
  5. Remove the flatbreads from the oven. Spread a thin layer of pesto or marinara sauce over each flatbread, leaving a small border.
  6. Top the sauce with the roasted vegetables, distributing them evenly.
  7. Arrange the fresh mozzarella slices or torn pieces over the vegetables.
  8. Return the flatbreads to the oven and bake for an additional 5-7 minutes, or until the cheese is melted and bubbly and the flatbread edges are golden.
  9. Garnish with fresh basil leaves before slicing and serving.

Tips

  • Chop the vegetables into uniform sizes for even roasting.
  • Don't overcrowd the baking sheet; use two sheets if necessary to ensure vegetables roast rather than steam.
  • Use your favorite store-bought pesto or marinara, or make your own for enhanced flavor.

Frequently Asked Questions

What other vegetables can I use?

Broccoli florets, asparagus spears, eggplant slices, or even sweet potato cubes would be delicious additions. Adjust roasting times as needed for different vegetables.

How can I make this vegan?

Omit the mozzarella cheese and use a vegan pesto or marinara sauce. You can also add a sprinkle of nutritional yeast for a cheesy flavor.

Can I prepare the vegetables ahead of time?

Yes, you can roast the vegetables up to a day in advance. Store them in an airtight container in the refrigerator. Reheat them slightly before assembling the flatbreads.