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Roasted Vegetable Flatbread
Recipes
Roasted Vegetable Flatbread
4 servings
45 minutes total

Ingredients

  • Nonstick aluminum foil
  • ½ cup roasted red peppers
  • 1 red onion
  • 1 yellow squash
  • ½ small eggplant
  • 4 oz sliced fresh baby portabella mushrooms
  • ¼ cup extra-virgin olive oil
  • ½ teaspoon dried Italian seasoning
  • ½ teaspoon kosher salt
  • ¼ teaspoon pepper
  • 2 soft flatbreads (or large naan)
  • 3 tablespoons hummus
  • 8 oz sliced mozzarella cheese

Steps

    1. Preheat oven to 425°F. Line 2 baking sheets with foil. Cut red peppers into strips. Cut onion and squash in half; slice onion, squash, and eggplant thinly.
    2. Place bell peppers, onions, squash, eggplant, and mushrooms in medium bowl. Add olive oil, Italian seasoning, salt, and pepper; toss to coat. Spread in single layer on 1 baking sheet. Bake 15–20 minutes until vegetables are tender.
    3. Meanwhile, slice mozzarella thinly. Arrange flatbreads on remaining baking sheet; top evenly with hummus. Divide roasted vegetable mixture between flatbreads; top with cheese and bake 8–10 minutes until cheese melts. Cut and serve.

    Chef's Tip: Flatbreads make great hors d’oeuvres. Cut ingredients into bite-size pieces before topping flatbread, then cut finished flatbreads into small squares for serving.

If fruits and vegetables are part of this recipe, be sure to wash thoroughly.

Amount per ¼ recipe serving: Calories 530, Total Fat 31g, Sat Fat 10g, Trans Fat 0g, Chol 45mg, Sodium 1060mg, Total Carb 46g, Fiber 4g, Total Sugar 9g, (Incl. 1g Added Sugars), Protein 18g, Vitamin D 0%, Calc 30%, Iron 10%, Potassium 10%