Description
A vibrant and flavorful dish featuring warm, crispy flatbread topped with roasted vegetables and feta cheese, perfect for any gathering.
Ingredients
Scale
- 4 Large Flatbreads or Naan Bread
- 1/4 cup Extra Virgin Olive Oil, plus more for drizzling
- 1 large Red Bell Pepper, sliced
- 1 large Yellow or Orange Bell Pepper, sliced
- 1 medium Red Onion, sliced
- 1 medium Zucchini, chopped
- 1 cup Cherry or Grape Tomatoes, halved
- 3 cloves Garlic, minced
- 1 teaspoon Dried Oregano
- 1 teaspoon Dried Basil
- 1 cup Crumbled Feta Cheese
- 1/2 teaspoon Salt, or to taste
- 1/4 teaspoon Black Pepper, freshly ground
- Fresh Parsley or Basil (for garnish)
- Balsamic Glaze (optional, for drizzling)
Instructions
- Preheat your oven to 400°F (200°C).
- Prepare the vegetables by washing and drying them.
- Season the vegetables with olive oil and herbs in a large mixing bowl.
- Toss the vegetables to coat them evenly with the seasoning.
- Roast the seasoned vegetables on a parchment-lined baking sheet for 20-25 minutes.
- Prepare the flatbread by lightly brushing it with olive oil.
- Add the roasted vegetable mixture evenly over the flatbreads.
- Sprinkle the crumbled feta cheese over the vegetables.
- Bake the flatbreads for an additional 8-10 minutes until crispy.
- Serve warm, drizzled with balsamic glaze and garnished with herbs.
Notes
Feel free to substitute feta cheese with goat cheese or mozzarella for a different flavor. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 315
- Sugar: 6g
- Sodium: 480mg
- Fat: 17g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 9g
- Cholesterol: 30mg