Roasted Vegetable Flatbread

Name: Roasted Vegetable Flatbread
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2 servings
Cuisine: Mediterranean
Ingredients: 2 flatbreads; 1 medium zucchini, thinly sliced; 1/2 small red onion, thinly sliced; 1 cup cherry tomatoes, halved; 2 tbsp olive oil; 2 garlic cloves, minced; 1 cup shredded mozzarella cheese; 1/4 cup grated parmesan cheese; 1 cup baby arugula; 1/2 tsp dried oregano; 1/2 tsp salt; 1/4 tsp black pepper, ground

Crispy flatbread layered with roasted zucchini, juicy cherry tomatoes, melted mozzarella, and finished with fresh baby arugula.

35 minEasyServes 2450 cal/serving

MediterraneanLunchOvenVegetarianNut-FreeEgg-FreeSoy-FreePork-FreeAlcohol-FreeCorn-Free

Ingredients

2 flatbreads
1 medium zucchini, thinly sliced
1/2 small red onion, thinly sliced
1 cup cherry tomatoes, halved
2 tbsp olive oil
2 garlic cloves, minced
1 cup shredded mozzarella cheese
1/4 cup grated parmesan cheese
1 cup baby arugula
1/2 tsp dried oregano
1/2 tsp salt
1/4 tsp black pepper, ground

Instructions

1

Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
2

Toss 1 medium thinly sliced zucchini, 1/2 small thinly sliced red onion, and 1 cup halved cherry tomatoes on the baking sheet with 2 tbsp olive oil, 2 minced garlic cloves, 1/2 tsp dried oregano, 1/2 tsp salt, and 1/4 tsp ground black pepper.
3

Roast the vegetables for 12 minutes until tender and lightly browned.
4

Place 2 flatbreads on a separate baking sheet and top with half of the 1 cup shredded mozzarella cheese and 1/4 cup grated parmesan cheese.
5

Spread roasted vegetables over the cheese layer, then sprinkle remaining shredded mozzarella cheese and grated parmesan cheese on top.
6

Bake for 8 minutes until flatbread edges are crisp and cheese is melted.
7

Top with fresh 1 cup baby arugula before slicing and serving.

Questions

Can I make Roasted Vegetable Flatbread dairy-free?

Not cleanly. Here the dairy (1 cup shredded mozzarella cheese, 1/4 cup grated parmesan cheese) is the backbone of the dish, and plant-based substitutes change both its texture and its flavor. If you need strictly dairy-free, start from the dairy-free lunch collection instead.

How long does Roasted Vegetable Flatbread keep?

Refrigerate leftovers within two hours and eat them 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.

Can I halve or double Roasted Vegetable Flatbread?

Yes. As written it serves 2. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, split it across two pans and rotate them halfway; one crowded pan bakes unevenly.

Serve it with

Air Fryer Crispy Chickpeas side
Roasted Beet and Walnut Salad with Feta salad
Lentil Soup soup

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