Description
This Roasted Veggie Flatbread is a delicious and easy vegetarian meal featuring a medley of roasted vegetables, creamy ricotta cheese, and a crispy flatbread base. It’s perfect for a quick weeknight dinner or as an appetizer for entertaining.
Ingredients
- 2 flatbreads or naan
- 1 small zucchini, sliced
- 1 small yellow squash, sliced
- 1 red bell pepper, sliced
- ½ red onion, sliced
- 1 tablespoon olive oil
- Salt and pepper, to taste
- ½ cup ricotta cheese
- ¼ teaspoon garlic powder
- ¼ teaspoon dried oregano
- Fresh basil leaves, for garnish
Instructions
- Preheat oven to 400°F (200°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, season with salt and pepper, and toss to coat.
- Roast the vegetables for 20 to 25 minutes, until tender and slightly caramelized.
- In a small bowl, mix ricotta cheese with garlic powder and dried oregano.
- Place the flatbreads on a separate baking sheet. Spread the ricotta mixture evenly over each flatbread.
- Top with the roasted vegetables.
- Return to the oven and bake for 5 to 7 minutes, until the flatbreads are crisp and heated through.
- Garnish with fresh basil leaves before serving.
Notes
- You can use store-bought or homemade flatbreads or naan.
- Swap out the veggies based on what’s in season or what you have on hand.
- Add a sprinkle of red pepper flakes or balsamic glaze for extra flavor.
- Great as a main dish or cut into slices for a party appetizer.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Roasted
- Cuisine: American
Nutrition
- Serving Size: 1 flatbread
- Calories: 350
- Sugar: 6g
- Sodium: 500mg
- Fat: 17g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 25mg
