Description
A delicious flatbread topped with roasted vegetables and pesto, perfect for a quick meal or appetizer.
Ingredients
Scale
- 1 flatbread
- 1 cup mixed vegetables (bell peppers, zucchini, red onion)
- 2 tablespoons olive oil
- 1/2 cup pesto
- 1/2 cup mozzarella cheese, shredded
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Chop the mixed vegetables into bite-sized pieces.
- Toss the vegetables with olive oil, salt, and pepper.
- Spread the vegetables on a baking sheet and roast for 20 minutes.
- Remove the vegetables from the oven and spread pesto over the flatbread.
- Top with roasted vegetables and sprinkle mozzarella cheese on top.
- Bake in the oven for an additional 10 minutes, or until the cheese is melted and bubbly.
- Slice and serve warm.
Notes
- Feel free to use any vegetables you have on hand.
- This recipe can be made vegan by omitting the cheese or using a dairy-free alternative.
- Flatbread can be substituted with pita or naan.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 flatbread
- Calories: 350
- Sugar: 3g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 15mg
Keywords: Roasted Veggie and Pesto Flatbread, flatbread recipe, vegetarian flatbread