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Oven-Roasted Vegetable Flatbread

Crispy baked flatbread topped with tender roasted zucchini, red bell peppers, cherry tomatoes, and melted mozzarella cheese. Perfect for a quick lunch or simple weeknight dinner.

35 minEasyServes 2410 cal/serving

MediterraneanLunchOvenVegetarianHalal-friendlyNut-FreeEgg-FreeSoy-FreePork-FreeAlcohol-FreeCorn-Free

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Ingredients

  • 2 pre-baked flatbreads
  • 2 tbsp extra-virgin olive oil
  • 1 cup zucchini, diced
  • 1 cup red bell pepper, chopped
  • 1 cup cherry tomatoes, halved
  • 1 cup mozzarella cheese, shredded
  • 1 tsp dried Italian seasoning

Instructions

  1. 1

    Preheat the oven to 425 degrees F and line a baking sheet with parchment paper.

  2. 2

    Toss 1 cup diced zucchini, 1 cup chopped red bell pepper, and 1 cup halved cherry tomatoes with half of the 2 tbsp extra-virgin olive oil and 1 tsp dried Italian seasoning on the baking sheet.

  3. 3

    Roast the vegetables for 10 minutes until tender.

  4. 4

    Brush 2 pre-baked flatbreads with the remaining 2 tbsp extra-virgin olive oil, top with roasted vegetables, and sprinkle with 1 cup shredded mozzarella cheese.

  5. 5

    Bake for 8 to 10 minutes until the flatbread crust is crispy and the cheese is melted.

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Questions

What oven temperature does Oven-Roasted Vegetable Flatbread need?

For Oven-Roasted Vegetable Flatbread, the oven is set to 425 F (about 220 C) in step 1. The longest stretch at that heat is 10 minutes, in step 3.

What can I use instead of Italian seasoning in Oven-Roasted Vegetable Flatbread?

The entry for Oven-Roasted Vegetable Flatbread calls for 1 tsp dried Italian seasoning. In its place: Equal parts dried oregano, basil and thyme, with a little rosemary.

Can I make Oven-Roasted Vegetable Flatbread dairy-free?

Yes. The dairy in Oven-Roasted Vegetable Flatbread is 1 cup mozzarella cheese, shredded. Swap the cheese for a plant-based melting cheese (expect a milder flavor). The richness shifts slightly, but the method does not change.

Is Oven-Roasted Vegetable Flatbread vegan?

No, though it is vegetarian. What keeps it from vegan is 1 cup mozzarella cheese, shredded. For fully plant-based entries, see the vegan lunch collection.

How do I store and reheat Oven-Roasted Vegetable Flatbread?

Refrigerate what is left of Oven-Roasted Vegetable Flatbread within two hours and eat it within three days. Reheat uncovered in a 400 F oven (or an air fryer) for a few minutes to bring the crust back; the microwave softens it.

Serve it with

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