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Roasted Vegetable Flatbread

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A roasted vegetable flatbread featuring tender, flavorful veggies on a crispy flatbread base. Perfect as a customizable, nutritious appetizer, lunch, or light dinner.

Ingredients

  • 1 flatbread or pizza dough
  • 1 zucchini, sliced
  • 1 bell pepper, sliced
  • 1 red onion, sliced
  • 1 cup grape tomatoes, halved
  • 2 tbsp olive oil
  • 1 tsp fresh oregano, chopped
  • 1 tsp fresh rosemary, chopped
  • 2 cloves garlic, minced
  • 1/4 cup grated parmesan cheese (optional)
  • Salt and pepper to taste
  • Fresh basil or balsamic glaze for topping (optional)

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. Slice the vegetables and toss them in olive oil, salt, pepper, oregano, and rosemary until coated.
  3. Spread the vegetables on a baking sheet and roast for 20-25 minutes, until tender and lightly caramelized.
  4. While vegetables roast, roll out the pizza dough or place store-bought flatbread on a baking sheet.
  5. Mix olive oil with minced garlic and herbs, then brush onto the flatbread.
  6. Bake flatbread for 5-7 minutes until it begins to brown slightly.
  7. Remove from oven, top with roasted vegetables, and sprinkle with parmesan if using.
  8. Return to the oven for another 5-7 minutes until cheese melts and crust is golden.
  9. Slice and serve warm with optional toppings like fresh basil or balsamic glaze.

Notes

  • Use homemade or store-bought flatbread depending on your time and preference.
  • Pre-baking the crust helps avoid sogginess from vegetable moisture.
  • Customize with your favorite vegetables or cheeses like goat cheese or feta.
  • Store leftovers in an airtight container for up to 2–3 days in the refrigerator.
  • Reheat in the oven or toaster oven to restore crispiness.

Nutrition

Find it online: https://thefamilycooking.com/roasted-vegetable-flatbread/