Roasted Vegetable Flatbread Recipe

Name: Roasted Vegetable Flatbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup roasted red peppers; 1 red onion; 1 yellow squash; 1 small eggplant; 4oz pre-sliced baby portabella mushrooms; 1/4 cup extra-virgin olive oil; 1/2 tsp dried italian seasoning; 1/2 tsp kosher salt; 1/4 tsp pepper; 1 (8oz) ball smoked mozzarella cheese; 3 Tbs classic hummus; 2 soft flatbreads or 2 large naan

Servings: persons

1/2 cup roasted red peppers
1 red onion
1 yellow squash
1 small eggplant
4oz pre-sliced baby portabella mushrooms
1/4 cup extra-virgin olive oil
1/2 tsp dried italian seasoning
1/2 tsp kosher salt
1/4 tsp pepper
1 (8oz) ball smoked mozzarella cheese
3 Tbs classic hummus
2 soft flatbreads or 2 large naan

1
preheat oven to 425
2
line 2 baking sheets with foil
3
cut red peppers into strips
4
remove ends and skin from onion
5
cut onion, squash, and 1/2 eggplant in half and slice thinly
6
place vegetables incl. mushrooms in med bowl
7
add olive oil, italian seasoning, salt, and pepper
8
toss to coat
9
transfer to one baking sheet and arrange in single layer
10
bake 15-20 min or until vegetables are tender
11
while baking, slice mozzarella thinly
12
spread hummus evenly over flatbread
13
place on remaining baking sheet
14
arrange cooked vegetable mixture on flatbreads
15
top with cheese slices
16
bake 8-10 min or until cheese melts
17
cut into squares and serve

232

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/2 cup roasted red peppers, 1 red onion, 1 yellow squash, 1 small eggplant, and more.

Yes, Roasted Vegetable Flatbread falls under the Vegetarian category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Roasted Vegetable Flatbread

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