Description
This Roasted Vegetable Pesto Flatbread is a delicious and easy meal featuring crispy flatbread topped with flavorful roasted vegetables, homemade or store-bought pesto, mozzarella, and a touch of balsamic glaze. Perfect as an appetizer or light main course.
Ingredients
- 1 zucchini, sliced
- 1 yellow squash, sliced
- 1 red bell pepper, sliced
- 1 red onion, sliced
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 2 flatbreads or naan
- 1/2 cup pesto (homemade or store-bought)
- 1 cup shredded mozzarella cheese
- 1/4 cup crumbled feta cheese
- Balsamic glaze, for drizzling
- Fresh basil, for garnish (optional)
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Place the zucchini, yellow squash, red bell pepper, and red onion on the baking sheet. Drizzle with olive oil and season with salt and pepper. Toss to coat evenly.
- Roast the vegetables for 20-25 minutes, or until tender and lightly browned. Remove from oven and set aside.
- Place the flatbreads on a clean baking sheet. Spread pesto evenly over each flatbread.
- Top with roasted vegetables, shredded mozzarella, and crumbled feta.
- Bake the flatbreads for 10-12 minutes, or until the cheese is melted and bubbly and the flatbread is crispy.
- Remove from oven and drizzle with balsamic glaze. Garnish with fresh basil if desired.
- Slice and serve immediately.
Notes
- You can use any combination of seasonal vegetables for roasting.
- Store-bought pesto works well, but homemade will add extra freshness.
- Flatbreads can be swapped with naan or pita bread.
- Add grilled chicken for extra protein if desired.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main or Appetizer
- Method: Roasting and Baking
- Cuisine: Mediterranean-Inspired
Nutrition
- Serving Size: 1/2 flatbread
- Calories: 380
- Sugar: 6g
- Sodium: 520mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 13g
- Cholesterol: 25mg
